Photo of Herb-and-Yogurt Baked Whole Salmon Fillet by WW

Herb-and-Yogurt Baked Whole Salmon Fillet

Total Time
38 min
18 min
20 min
A creamy, tangy, herb-infused yogurt sauce pairs beautifully with salmon and citrus in this easy-yet-impressive meal. The yogurt sauce, a light take on creamy Green Goddess dressing, mellows when baked and the herbs infuse the fish with flavor. If you don’t want to pull out your food processor to make the yogurt sauce, you’ll need to finely chop the herbs, then just whisk the sauce ingredients together in a bowl. Feel free to substitute any variety of fresh herbs that you like. Rosemary, thyme, and oregano are all good choices.


Plain fat free yogurt

¾ cup(s), (regular, not Greek)


½ cup(s), chopped (plus more for garnish)

Fresh parsley

½ cup(s), flat-leaf Italian, packed


¼ cup(s), fresh, leaves, packed

Fresh tarragon

2 Tbsp, (plus more for garnish)

Fresh lemon juice

3 Tbsp

Sea salt

½ tsp

Uncooked farmed Atlantic salmon

2 pound(s), but with skin recommended

Black pepper

tsp, freshly ground (or to taste)


1 item(s), large, cut into 8 wedges


  1. Preheat oven to 400°F.
  2. In a food processor, puree yogurt, herbs, lemon juice and salt (herbs can be finely processed or left a little chunky).
  3. Place salmon, skin-side down, on a foil-lined baking sheet (or use a baking sheet coated with cooking spray). Spread a thick layer of yogurt sauce over salmon; bake until salmon is cooked through, 18 to 20 minutes.
  4. Transfer salmon to a serving platter; garnish with extra herbs, ground pepper and lemon wedges.
  5. Serving size: 3 1/2 oz