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Grilled Salmon With Greek Yogurt Caper Sauce

Per Serving

Grilled Salmon With Greek Yogurt Caper Sauce

Makes: 2 servings
Serving Size: 4 oz salmon, 1/4 cup sauce
Calories 245
Fat 11 g
Saturated Fat 2.2 g
Trans Fat 0 g
Carbohydrate 6 g
Fiber 1 g
Sugars 4 g
Cholesterol 65 mg
Sodium 255 mg
Potassium 520 mg
Protein 28 g
Phosphorus 375 mg
Choices: Carbohydrate 0.5, Lean Protein 4, Fat 1
  • Makes: 2 servings
  • Serving Size: 4 oz salmon, 1/4 cup sauce
  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes


1/2 lb. salmon fillets, skin removed
1 tsp. olive oil
1/2 tsp. freshly ground black pepper
1 cup plain nonfat Greek or regular yogurt
1/4 cup nonfat mayonnaise
2 Tbsp. minced fresh basil
1/2 small red onion, finely minced (about 4 Tbsp), divided (save 2 Tbsp of the minced onion for the next recipe)
1 Tbsp. minced fresh chives
2 tsp. small capers, drained
2 tsp. fresh lemon juice (zest the lemon for the next recipe; cut it in half and juice for this recipe)
1 garlic clove, finely minced
1/8 tsp. freshly ground black pepper


  1. Preheat the oven broiler to high. Line a broiler pan with foil. Set the pan on the oven rack, 6 inches from the heat source.
  2. Brush the salmon with the olive oil and sprinkle both sides with the pepper. Place it on the heated broiler pan and broil for 4 to 5 minutes per side.
  3. While the salmon broils, mix together the ingredients for the sauce, using 2 Tbsp of the finely minced red onion; reserve the remaining red onion for the next recipe.
  4. Serve the salmon with half of the sauce. If desired, sprinkle with fresh dill. Reserve the rest of the sauce for the Salmon Cakes With Greek Caper Sauce recipe; store it in an airtight container in the refrigerator and use within 3 days.

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