Yoghurt and Spice Roasted Salmon Recipe by Sabrina Ghayour

This Yoghurt and Spice Roasted Salmon recipe from Simply by Sabrina Ghayour is a great example of how few ingredients you need to create a really delicious dish. It’s also very quick to pull together and cook, making it perfect for midweek dinners or quick lunches.

Yoghurt and Spice Roasted Salmon Recipe from Simply by Sabrina Ghayour

Read our full review of Simply by Sabrina Ghayour, here.

Yoghurt & spice Roasted Salmon

I love to cook salmon in the oven. It’s lazy, quick, works really well and you don’t need any oil, as salmon is naturally fatty and delicious. These little salmon bites are something I’ve made time and time again over the years and this method of roasting them at a high temperature ensures you get a little charring on the outside yet perfectly cooked salmon on the inside. Leftovers also make a great addition to your lunchbox the next day.
Servings 4 servings
Author Sabrina Ghayour


  • 500 g skinless salmon fillet, cut into 4cm cubes

For the marinade

  • 4 tablespoons Greek yogurt
  • 1 tablespoon garlic granules
  • 1 heaped tablespoon rose harissa 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • finely grated zest of 1 unwaxed lime and a good squeeze of juice
  • 1 teaspoon olive oil
  • generous amount of Maldon sea salt flakes and freshly ground black pepper

To serve

  • tortilla wraps
  • sliced tomatoes
  • finely sliced onion
  • coriander leaves
  • Greek yogurt


  • Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper.
  • Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade.
  • Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. 
  • Remove from the oven and serve immediately with tortilla wraps, tomatoes, finely sliced onion, coriander leaves and Greek yogurt.

Our reviewer, Jack, loved how the fast and hot cooking kept the salmon really moist, and enjoyed the balanced flavours of the spices against the yoghurt and lime. He’s already made it several times, and we’re sure it will become a regular in your repertoire too.


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Kavey Eats received a review copy of Sabrina Ghayour’s Simply from publishers Mitchell Beazley. Food photography by Kris Kirkham.

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