Herbaceous Yogurt Sauce for Fish

March 12, 2019
Herbaceous Yogurt Sauce for Fish

Author Notes: This sauce is great for fish, and salmon in particular. It can also be used as a salad dressing or a dip for crudités. The dill and fresh oregano give this sauce a unique and exciting flavor, and the urfa biber chili lends a subtle heat to go along with the acidity of the lemon and greek yogurt. Josh Cohen

Makes: about 1.5 cups
Prep time: 5 min
Cook time: 5 min


  • 1 cup greek yogurt
  • 1/4 teaspoon salt
  • juice of 2 lemons
  • 1/4 cup olive oil
  • 1 garlic clove
  • 1 teaspoon urfa biber chili (or substitute 1/2 t chili powder)
  • 3/4 cup fresh dill fronds, loosely packed
  • 1/3 cup fresh oregano leaves, loosely packed
  • optional - 1 anchovy fillet
In This Recipe


  1. Add all the ingredients to a high-powered blender, and blend until smooth. Taste the sauce. Adjust with more salt if you want (or more anchovy). Serve this sauce over fish, or use as a salad dressing or a dip for crudités. This sauce will last for a few days in the refrigerator. Enjoy.

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