Curry Grilled Salmon with Pineapple Raita

Main course / Gluten-free

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  • Preparation
    2 hours
  • Cook
    15 mins
  • Serves


  • Curry marinade

  • 1 cup Chobani® Non-Fat Plain Greek Yogurt

  • 1 tablespoon yellow curry powder

  • ½ teaspoon minced garlic

  • 2 teaspoons fresh lemon juice

  • 1 pinch kosher salt

  • 1 pinch fresh ground black pepper

  • 1 ½ pounds salmon fillets with skin off

  • Pineapple raita

  • 2 cups Chobani® Non-Fat Plain Greek Yogurt

  • ½ cup medium diced pineapple

  • ¼ cup small diced red onion

  • 1 tablespoon small diced jalapeno

  • 1 tablespoon fresh lime juice

  • 1 teaspoon lime zest

  • 2 tablespoons fresh cilantro

  • 1 teaspoon kosher salt

  • ½ teaspoon fresh ground black pepper


  • Curry marinade

  • 1

    Combine all marinade ingredients in a bowl and mix thoroughly. Coat salmon with curry yogurt marinade on all sides. Cover salmon and place in the fridge for up to 2 hours to tenderize and impart flavor.

  • Pineapple raita

  • 1

    Clean and oil grill grate with a paper towel, and turn grill on high heat.

  • 2

    Remove salmon from refrigerator and wipe off excess marinade from the salmon. Season with salt and pepper on all sides.

  • 3

    Place salmon top down on well-oiled grill grates and do not touch for 2-3 minutes. Using a spatula, scrape underneath the salmon filet to lift it up off the grates so it does not stick. Flip it over onto freshly oiled grill grates and cook for another 2-3 minutes. Salmon should reach an internal temperature of 145ºF.

  • 4

    Combine all ingredients in a bowl and mix until fully incorporated. Serve pineapple raita with grilled salmon.

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Made with Chobani®

Non-Fat Plain

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