Broiled Salmon with Pink Peppercorn Yogurt Sauce

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  • Total Time: 30 mins
  • Hands-on Time: 10 mins
  • Makes: 2 servings

Pink peppercorns have a slightly fruity flavor and are milder than other peppercorns. Whole or crushed berries add a colorful pop to dishes as a finishing spice.



    1 pound skin on salmon filets

  • 1 tablespoon olive oil

  • 1/4 teaspoon Frontier Co-op Ground Cayenne Chili Pepper

  • 1/2 teaspoon Frontier Co-op Paprika

  • 1/2 teaspoon Frontier Co-op Black Tellicherry Peppercorns

  • 1/2 teaspoon Frontier Co-op Pink Himalayan Salt


    2 cups plain Greek yogurt

  • 1/2 teaspoon fresh lemon zest

  • 1/2 teaspoon Frontier Co-op Sweet Basil Leaf

  • 1/2 teaspoon Frontier Co-op Pink Peppercorns

  • Juice from half a lemon


    1. Preheat oven to 400 degrees. On a large baking sheet, brush salmon filets with olive oil. Combine dry spices for salmon and rub spice mixture on salmon.

    2. Bake salmon for 10 to 13 minutes until it flakes easily.

    3. In a medium mixing bowl, combine yogurt, lemon zest, basil, pink peppercorns, a pinch of cayenne pepper, a pinch of salt, and the juice of 1/2 lemon. Combine into a smooth sauce.

    4. Remove salmon from oven, place on a plate skin side down. Spoon sauce over salmon and garnish with additional pink peppercorns.

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