Salmon with Yogurt

Salmon slathered in yogurt before coating might seem odd, but it’s a brilliant low-fat trick. The yogurt clings to every surface like a glue, holding the seasoned breadcrumbs in place while acting as a moisture barrier that keeps the fish from drying out under the broiler.

Process fresh bread with your choice of spices in a food processor until you’ve got soft, seasoned crumbs. Coat the yogurt-slathered salmon on all sides, edges included, and get it under the broiler about 6 inches from the flame.

The one rule: flip only once. Every extra turn knocks off the crust and lets moisture escape. The yogurt coating also browns into a tangy, golden layer underneath the crumbs.

Chef Tips

• Use thick-cut salmon steaks, at least 1 inch thick. Thin fillets overcook before the crust has time to brown.
• Plain low-fat yogurt works best. Full-fat slides off, and Greek yogurt is almost too thick to spread evenly.
• Make soft breadcrumbs from day-old bread. Fresh bread clumps together and doesn’t coat as evenly.
• This technique works on any thick, firm fish: swordfish, halibut, or mahi-mahi.

Variations

• Season the crumbs with smoked paprika, garlic powder, and lemon zest for a Mediterranean flavor.
• Add Dijon mustard to the yogurt for a sharper, more complex coating.
• Use panko breadcrumbs instead of fresh bread for an even crunchier crust.