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Paprika and garlic powder make a quick Cajun-inspired seasoning that flavors salmon fillets in this easy dinner recipe. Traditionally, remoulade sauce is prepared with mayonnaise; here, we substitute nonfat Greek yogurt for a lighter version.

Source: Diabetic Living Magazine, Spring 2019




Ingredient Checklist


Instructions Checklist
  • Bring fish to room temperature by letting it stand on the counter for 15 minutes.

  • Meanwhile, whisk together yogurt, shallot, parsley, vinegar, horseradish, mustard, 1/4 tsp. paprika, 1/8 tsp. garlic powder, and a pinch each of salt and pepper in a small bowl. Cover and refrigerate until ready to use.

  • Pat both sides of the fish dry with a paper towel. Brush both sides with 2 tsp. oil. Season both sides evenly with the remaining 1/4 tsp. each salt and garlic powder, and 1/8 tsp. each paprika and pepper.

  • Heat the remaining 1 tsp. oil in a large nonstick skillet over medium-high heat. When hot, add the fish, skinned-side up. Cook, pressing down on the fish with a spatula, but otherwise not moving the fillets, until the undersides are golden brown, about 5 minutes.

  • Using the spatula, very carefully flip the fillets. Continue cooking, without moving, until the undersides are golden brown and the fish is opaque and just beginning to flake, another 2 to 3 minutes. Serve immediately, with the remoulade.


To make ahead: Prepare remoulade (Step 2) and refrigerate for up to 2 days.

Nutrition Facts

4 oz. fish and 2 Tbsp. remoulade
243 calories; protein 35g; carbohydrates 2g; dietary fiber 0.3g; sugars 0.8g; fat 9.6g; saturated fat 2g; cholesterol 78.7mg; vitamin a iu 564.9IU; vitamin c 5.2mg; folate 24.9mcg; calcium 85.9mg; iron 1.1mg; magnesium 51.4mg; potassium 675.4mg; sodium 292.6mg.