Marinating salmon in yogurt and then cooking it on a covered grill produces tandoori-style salmon with a delightfully silky texture. We recommend marinating overnight to really allow the yogurt and Sriracha to penetrate the fish, but one or more hours will do if you're pressed for time.
Whisk yogurt and Sriracha together in a large bowl. Add salmon and turn to coat; cover the bowl. Refrigerate 8 hours or overnight.
Prepare a grill for medium-high heat cooking. Remove salmon pieces from Sriracha-yogurt mixture and discard excess marinade. Arrange salmon on the grill grates or in a fish basket and cover grill. Cook salmon for 4 minutes, then gently turn and continue grilling until salmon is cooked through, about 4 more minutes. Alternatively, bake the salmon on a parchment-paper-lined baking sheet at 425°F until cooked through.
Transfer salmon to plates or a platter. Sprinkle with cilantro and serve with lime wedges.
Per Serving:290 calories (110 from fat), 12g total fat, 2.5g saturated fat, 95mg cholesterol, 260mg sodium, 6g carbohydrates, 37g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.