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Pan-Fried Salmon with Green Goddess Tzatziki

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  • Level: Easy
  • Total: 1 hr 40 min
  • Active: 1 hr 15 min
  • Yield: 4 servings
  • Nutrition Info
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1 cup plain 2-percent fat Greek yogurt

2 tablespoons mayonnaise

1/3 cup chopped fresh basil

1/4 cup chopped fresh chives

2 tablespoons chopped fresh tarragon

1 tablespoon white wine vinegar

1/4 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

1/2 an English hothouse cucumber, seeded (1 pound)


Four 7-ounce salmon fillets, each about 1-inch thick, skinned

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil


  1. For the tzatziki: Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food processor. Blend until the herbs are finely chopped and the sauce is pale green. Scrape the sauce into a bowl. 
  2. Coarsely grate the cucumber using the large holes of a box grater onto a paper-towel-lined-plate; pat dry. Mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made 4 hours ahead, covered and chilled, and stirred before serving. 
  3. For the salmon: Sprinkle the salmon with salt and pepper. Heat the oil over medium-high heat in a large skillet. Cook the salmon, skinned-side-up, until golden brown, about 4 minutes. Flip the fish using a fish spatula and cook for 2 minutes for medium doneness.  
  4. Serve warm, at room temperature or chilled with the tzatziki. To serve chilled, cool, cover, and chill up to 1 day.