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    Seared Salmon with White Wine and Lemon Yogurt Dill Sauce Recipe

    (serves 8)

    2 tbs extra virgin olive oil
    4 each 6 ounce skinless salmon fillets
    4 tbs Mrs. Dash seasoning
    2 cups dry white wine
    2 large shallots, thinly sliced
    1 cup low fat mayonnaise
    1 cup non fat yogurt
    1/4 cup fresh dill, chopped
    1 1/2 tbs grated lemon zest.


    1. Heat the extra virgin olive oil heavy large skillet over medium heat.
    2. Season the salmon with Mrs. Dash.
    3. Place salmon in skillet, flat side up. Sear until brown, about 6 minutes.
    4. Turn salmon over and cook another 4 minutes.
    5. Remove the salmon from the pan and keep warm. Place the pan back on the stove over medium high heat.
    6. Combine wine and the shallots in the pan.
    7. Bring to a boil then reduce to about 1 cup, about 7 minutes.
    8. Add the mayonnaise while whisking.
    9. Bring to a rolling simmer and cook for about 1-2 minutes.
    10. Remove the pan from the heat.
    11. With the pan off the heat whisk in the yogurt with the lemon zest and fresh dill. Re-season as needed.
    For those with mouth sores or oral cancers, consider pureeing this recipe. To make one serving:
    Combine 1 salmon fillet with 1/4 cup of the yogurt sauce and 1/2 cup warm vegetable stock (or clam juice) into a blender and puree until smooth. Adjust stock for desired consistency.

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