Recipes Ingredients Seafood Recipes Salmon Recipes Salmon with Tarragon-Yogurt Sauce 3.6 (26) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 8 A simple yogurt sauce pairs nicely with broiled salmon; this elegant main dish comes together easily in about 15 minutes. Ingredients 1 cup whole-milk Greek yogurt 2 tablespoons chopped fresh tarragon, plus leaves for garnish 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice Coarse salt and ground pepper 3 pounds skinless salmon fillet, cut into 8 pieces, or 8 skinless salmon fillets (6 ounces each) Directions Make sauce: Stir together yogurt, chopped tarragon, and lemon zest and juice; season with salt and pepper. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place salmon on sheet, and season with salt and pepper. Broil until opaque throughout, 8 to 10 minutes. (Keep at room temperature up to 1 hour.) Serve salmon, garnished with tarragon leaves, with sauce alongside. Cook's Notes Sauce can be refrigerated up to 1 day. Rate it Print