Oven-roasting Copper River salmon allows this uniquely flavor-packed fish to truly shine. After a 300-mile swim against the tides of the Alaskan Copper River, these salmon are dense with heart-healthy omega-3 fatty acids.
The process of slowly roasting the lightly seasoned fillets in the oven allows those fats to release and season the fish from within. The result is a buttery rich and moist texture that’s the perfect counterpoint to tangy and herby tzatziki sauce. Whip up the simple four-ingredient sauce while your salmon roasts for an impressive meal with minimal effort.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
2 Copper River Salmon fillets (5-6 ounces each)
1 teaspoon kosher salt, to taste
½ teaspoon black pepper
2 teaspoons olive oil
½ cup grated, peeled cucumber
1 cup plain Greek yogurt
2 tablespoons minced dill
1 tablespoon lemon juice
- Place the salmon on the counter for 15 to 20 minutes to come closer to room temperature.
- Preheat the oven to 450°F. Line a baking sheet with aluminum foil or parchment paper.
- Place the salmon skin-side down on the prepared baking sheet and gently pat dry with a paper towel. Sprinkle with salt and pepper and brush with a thin coating of olive oil.
- Roast for 10 to 12 minutes, or until the salmon is starting to flake but is still tender in the center. The FDA recommends cooking salmon to 145°F. If you remove the salmon around 135-140°F, it will continue to cook for a few minutes out of the oven.
- Meanwhile, prepare the tzatziki by placing the grated cucumber in a strainer and tossing with ½ teaspoon salt. Let this drain for 5-10 minutes.
- After the cucumber has drained, gently pat it dry to remove excess water. Transfer the cucumber to a small bowl and add the yogurt, dill, and lemon juice. Stir until well combined and adjust the seasoning to taste.
- To serve, spread a layer of tzatziki on the bottom of serving plates or bowls. Top with a salmon fillet.
Tips from Us
- You can substitute dill in the tzatziki sauce with oregano or mint (or a mixture of two or more fresh herbs).
- When making the tzatziki sauce, wait to add salt to the yogurt until after you’ve added the cucumber, which will already be salty from the draining step.
- Draining the cucumber removes a lot of the excess water in the vegetable for a more concentrated, fresher cucumber flavor. It also prevents your tzatziki sauce from becoming too runny.
- For the best texture, choose a thick plain Greek yogurt. Full-fat yogurt will have the best texture and flavor. You can also make this recipe dairy-free by using plant-based plain yogurt or sour cream.
- Storage suggestions: Store leftover salmon in an airtight container in the fridge for up to two days. Store leftover tzatziki sauce in an airtight container in the fridge for up to four days. Check out our complete salmon storage tips too.
- Serving Suggestions:
- Roasted vegetables. Add any quick-cooking vegetable (broccoli, cauliflower, asparagus, zucchini, etc.) to the same baking sheet with the salon for a one-pan dinner.
- Farro, quinoa, or another grain.
- Fresh Greek salad with tomatoes, cucumbers, olives, and a red wine vinaigrette.