Broiled Salmon with Horseradish-Dill Sauce

Broiled salmon with horseradish-dill sauce

Points® value
Total Time
13 min
3 min
10 min
Simple enough for a weeknight yet special enough for entertaining, this dish can also be served cold. We are fans of flaking the salmon, mixing it with the sauce, and laying it on toast or serving with whole-grain crackers. When cooking salmon fillets, don't bother removing the skin before cooking. The flesh will easily lift from the skin post-broil.


Cooking spray

4 spray(s)

Olive oil

2 tsp

Lemon zest

1 tsp, divided

Table salt

¾ tsp, divided

Black pepper

¼ tsp, divided

Raw salmon

24 oz, 4 (6-oz) fillets

Plain fat free Greek yogurt

1 cup(s)


1 Tbsp


1 Tbsp, chopped

Lemon wedge

4 wedge(s)


  1. Preheat the broiler. Line a rimmed baking sheet with foil and coat the foil with cooking spray.
  2. In a small cup, combine the oil, ½ tsp lemon zest, ½ tsp salt, and ⅛ tsp pepper. Arrange the salmon, skin-side down, on the prepared pan. Brush with the olive oil mixture.
  3. Broil the salmon until golden and just barely opaque in the centers, 6 to 8 minutes.
  4. Meanwhile, in a small bowl, combine the yogurt, horseradish, dill, 2 tbsp water, and the remaining lemon zest, salt, and black pepper.
  5. Divide the salmon among 4 serving plates. Spoon the sauce over the fillets and garnish with dill. Serve with the lemon wedges.
  6. Serving size: 1 salmon fillet and about ¼ cup sauce