Ingredients

• You'll need about 6 ounces of salmon per person. You may use individual 6-ounce fillets or an entire side of salmon. If you purchased frozen salmon, allow it to thaw completely before cooking. For each 6-ounce portion of salmon, you will need 1/4 cup of plain, low-fat regular or Greek yogurt.

Variations

• This dish is open to a million and one different variations, so get creative. Mix hot sauce, Dijon mustard or soy sauce into the yogurt. Mince up fresh herbs you enjoy and mix those into the yogurt sauce. Sprinkle some chopped garlic, shallots or ginger into the sauce. Incorporate any dried herbs or spices you have on hand to increase the flavor. If you wish, make extra yogurt sauce and reserve a portion of it to garnish your salmon once it's finished cooking.

Preparation

• If you have enough time, you can marinate your salmon in the yogurt mixture before baking. Place the salmon in a baking dish with the yogurt mixture, cover the dish tightly with plastic wrap and store it in the refrigerator. For individual fillets, marinate the salmon for no more than 1 hour. If you're using a whole side of salmon, allow it to marinate for up to 8 hours. If you don't wish to marinate the salmon, simply spread the yogurt mixture on top of the salmon right before baking.

Cooking Instructions

• Preheat your oven to 425 degrees Fahrenheit. Place the salmon on an parchment- or foil-lined baking sheet. Bake the salmon until it's opaque and flaky throughout, about 10 minutes for fillets and 20 to 25 minutes for whole sides. If you wish, increase the oven temperature to 500 F for the final few minutes of baking to achieve a crispy exterior. Alternately, you may place the salmon underneath the broiler for the last few minutes of baking.