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Salmon Cutlets with Yoghurt Sauce


  • 1 salmon steaks
  • 1/4 tsp pepper
  • 1 lemon (cut in half)
  • 70 grams plain yogurt
  • 1/2 tsp ground cumin
  • 1 clove (minced garlic)
  • 1/8 tsp paprika
  • 6 coriander (leaves)
  • 3 sprigs parsley


  • Place salmon cutlet on low to medium temperature BBQ plate.
  • Squeeze one lemon half over cutlet and Sprinkle with freshly ground pepper.
  • Cook around seven minutes on one side, flip over and cook around another seven minutes but turn off BBQ plate after a few minutes.
  • Meanwhile prepare the sauce in a small bowl by adding yoghurt, cumin, garlic and squeezed juice of other lemon half and mix well.
  • Once the dish is cooked, plate up and pour over the sauce.
  • Add a sprinkling of paprika to garnish and place the coriander and parsley on top.
  • Enjoy!


To save time, make this yoghurt sauce the day before, it will allow the flavours to develop! This sauce would also be delicious on lamb cutlets or as a dipping sauce for lamb koftas.



Preparation Time:

15 minutes

Cooking Time:

15 minutes

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