Crunchy Breaded Salmon combines Chobani® Non-Fat Plain Greek Yogurt with Italian panko crumbs to create a delicious meal that is simple enough for weeknights and elegant enough for a holiday dinner!
Growing up, every time my brother bust out a cedar plank I knew something good was in the works. Just the sight of that plank was enough to make my mouth water because it could mean only one thing: salmon.
But the plank only made its appearance once or twice a year, generally around the holidays when we could count on my dad to bring home a massive salmon filet.
Why this only happened around the holidays, I have no idea, but making salmon always reminds me of those festive days when I would pace around the kitchen waiting for the cedar plank to absorb enough water for my brother to whip up his famous almond-crusted salmon
This year I wanted to rekindle some of that holiday magic for my own little family and decided to make an even easier version of baked salmon. It doesn’t require a cedar plank, nor does it have almonds, but putting this meal together put the biggest smile on my face.
And not just because the whole kit and caboodle was on the table in under 30 minutes!
I borrowed an idea from one of our favorite breaded chicken recipes–that one uses mayo to glue on breadcrumbs. Whenever a recipe calls for mayo, I just swap it for Chobani® Non-Fat Plain Greek Yogurt because a) it is awesome b) it has a ton of protein (and since I’m breastfeeding I feel like all I want is protein!) but is still low fat c) it uses only natural ingredients and d) it is awesome.
Yes, that point merits repeating. I eat some form of Greek yogurt pretty much every day, whether it’s in my morning green smoothie, stirred into soup, or rolled into one of my favorite tacos and I like to stock up whenever we’re at Walmart.
Bunny ears yogurt is the best (as are these awesome 32 oz. yogurt containers–I love that one of these bad boys keeps me in smoothies for the week)!
Sidebar: one of my students asked if I was planning on using my scarf as a way to haul presents around this year since it’s so massive–it practically hits my ankles when it’s not wrapped up! Super useful when navigating the cavernous dairy section.
But back to this gorgeous, gorgeous salmon. I’ve always loved salmon’s coral tones so I usually don’t cover them up when cooking.
However, slathering on a bit of Greek yogurt not only helps the breadcrumbs stick to the fish, it makes the fish bake into ultra tender awesomeness that flakes if you so much as look at it.
And look at it, I did. I want a dress in that exact coral shade!
As the salmon bakes, the herb-y panko topping gets nice and golden brown while the Chobani® melts into the salmon. It makes the house smell incredible–it brought me straight back to my childhood kitchen watching my brother expertly carve the baked salmon into a perfect Amy-sized piece.
I served the salmon with a super easy Greek Yogurt Dill Sauce and a side of steamed asparagus. It is one of those meals that I wonder why I don’t make more often since it is so ridiculously simple and so wonderfully flavorful.
It has that casual elegance that makes me feel like I’m eating dinner in the Braverman’s gorgeous backyard (Parenthood geeks, anyone?) with the twinkle lights going and conversation rolling.
This is soul-satisfying gather-your-tribe-close kind of food, which makes it perfect for the holidays (or any time of year, really).
What are your favorite Greek yogurt recipes?
Crunchy Breaded Salmon With Chobani Yogurt
- 8 oz. Salmon Filet
- 4 tablespoons Chobani® Non-Fat Plain Greek Yogurt
- 1 cup panko breadcrumbs with Italian seasoning
- salt and pepper to taste
- ½ teaspoon garlic powder
- 1 cup Chobani® Non-Fat Plain Greek Yogurt
- 4-5 tablespoons freshly chopped dill
- zest and juice of ½ lemon
- For the Crunchy Breaded Salmon: Preheat oven to 400 degrees and line a baking sheet with parchment paper (or lightly spritz with cooking spray). Place salmon skin-side down on the baking sheet. Salt and pepper salmon and cut into 4 even pieces (you can also keep the salmon whole and cut it into serving portions after baking).
- Use the back of a spoon to spread Chobani® Non-Fat Plain Greek Yogurt over the top of the salmon and press panko crumbs on top of the yogurt (use about a tablespoon of yogurt and ¼ cup panko per portion of salmon). Sprinkle garlic powder and a little more salt and pepper on the panko. Bake for 12 minutes, or until the salmon turns light pink and flakes easily with a fork.
- For the Greek Yogurt Dill Sauce: Mix all ingredients in a bowl. Serve baked salmon with 1-2 tablespoons of dill sauce and a side of steamed asparagus.