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Old-Bay Blacked Salmon with Greek Yogurt Tartare Sauce
serves 2 to 3

Old Bay Blackened SalmonINGREDIENTS

Old Bay-Blackened Salmon

  • One 1-pound piece of skin-on, boneless salmon fillet
  • 2 tablespoons Old Bay seasoning
  • 1 tablespoons olive or canola oil

Greek Yogurt Tartare Sauce

  • 8 cornichons
  • 2 scallions, roughly chopped
  • 1 tablespoon flat-leaf parsley
  • The juice from 1/4 lemon
  • One 7-ounce container of 2% Greek yogurt
  • S&P


Preheat the oven to 400 degrees F.  Rub the salmon all over with the Old Bay seasoning.  Preheat a nonstick skillet over medium-high heat and quickly add the oil.  Add the salmon, flesh-side-down, and sear for 5 minutes.  Carefully flip over, and put in the oven for 10 minutes for salmon that is cooked through.

For the yogurt tartare sauce, blitz the cornichons, scallions, and parsley in the food process until roughly chopped.  Add the lemon juice, yogurt, salt, and pepper, and blitz until combined but still just a bit chunky.  Serve together with lemon wedges!

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