This Persian Saffron Yogurt Baked Salmon features salmon fillets coated in a vibrant marinade of thick yogurt, bloomed saffron, fresh dill, and bright lemon juice. The yogurt tenderizes the fish while baking before a quick flash under the broiler creates a protective coating that keeps every bite incredibly juicy.
Inspired by the memorable feasts of traditional Persian weddings, this show-stopping, gluten-free dish takes just 15 minutes of active prep to bring celebration-worthy flavor straight to your table. It packs just a little more punch, tang, and zest than the classic weeknight Mahi ba Zafferan.
🧾Ingredients to note in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Make the marinade. Coat the salmon and refrigerate. Bake, then broil. Serve.
Does the type of yogurt really matter?
Candice Recommends
Use a thicker plain yogurt if possible. Thick yogurt coats the salmon evenly and helps the marinade stay on the fish, resulting in better flavor distribution. Thinner yogurts will still work, but excess liquid can run onto the baking sheet and burn under high heat or the broiler, which may create a bitter or overly charred flavor.
To thicken a super thin yogurt, simply place the yogurt in cheesecloth for 10 minutes and enough excess liquid will drain out.
🥗 What to serve alongside this recipe
Rice, salads, and veggies are all great pairings for this recipe. I particularly like a dill rice pairing with some broiled or barbecued tomatoes and fresh herbs on a sabzi khordan platter. Take it up a notch by making crispy potato tahdig under the dill rice.
I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.
Saffron Yogurt Baked Salmon with Lemon and Dill
Ingredients
- 2 lb. Salmon filet
- ½ cup yogurt Greek or plain
- 1 tbsp olive oil
- ¼ cup fresh dill finely chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 garlic clove grated
- 2 tbsp yellow onion grated
- Pinch saffron crushed and bloomed over 1 ice cube
- ¼ tsp turmeric
- ½ tsp salt plus more to taste
- ¼ tsp white pepper can sub with 1/8 teaspoon black pepper
Instructions
- Bloom the crushed saffron under two small ice cubes or 1 tablespoon of hot water.If your yogurt is very thin, strain it in a cheesecloth-lined sieve for 10 minutes to remove excess liquid.In the meantime mix together everything else. Add the bloomed saffron and yogurt.
- Pat the salmon dry and coat evenly with the marinade. Refrigerate uncovered for 30 minutes.Meanwhile, preheat the oven to 375°F.
- Bake for 18 to 25 minutes, depending on the thickness of the salmon.
- When the internal temperature reaches 135°F, switch the oven to broil and cook for 1 to 3 minutes more, until lightly browned and the salmon reaches 145°F.