Everything-crusted salmon with pickled-lemon yogurt

Everything spice and yogurt want something green and cold.

Grüner Veltliner or dry cider; pickled-lemon soda with dill if skipping alcohol.

Salmon and yogurt separately, three days. Serve leftover fish cold. Aggressive reheating dries it and softens the crust.

• Skin-on salmon side2.5 lb
• Greek yogurt1.5 cups
• Seedless cucumber0.5 cups
• Preserved-lemon rind1.1 tbsp
• Fresh dill2 tbsp
• Sesame seeds1 tbsp
• Dijon mustard1 tbsp
• Poppy seeds1 tbsp
• Dried minced onion0.7 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

22 minutes in the oven, whatever fraction of the tray is filled. A half-full tray browns faster, so look at it sooner rather than trusting the clock.

1. Read the whole method before you shop. This is a planning recipe for everything-crusted salmon with pickled-lemon yogurt, not a certified kitchen test.
2. Amounts below are one batch: 8 portions. Build a plan and this card scales itself to it.
3. Oven occupancy is 22 minutes per tray. Do not start this tray if the day-of oven window is already full.
4. Season, tray up, roast, rest. Hold only as long as the fixture hold time.
5. Holds about 45 minutes once finished. After that, quality drops — do not invent extra time.
6. Drink pairing: Grüner Veltliner or dry cider; pickled-lemon soda with dill if skipping alcohol.
7. Leftover route: Salmon and yogurt separately, three days. Serve leftover fish cold. Aggressive reheating dries it and softens the crust.
8. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.