- 2 tablespoons low-fat or nonfat plain yogurt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lemon juice
- 1 1/2 teaspoons extra-virgin olive oil
- 1 clove garlic, minced
- 3/4 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 8 ounces center-cut salmon fillet, skinned and cut into serving portions
- 2 lemon wedges
- Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon in a medium sealable plastic bag. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes.
- Meanwhile, preheat grill to medium-high.
- Oil the grill rack (see Tip). Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges.