Greek Yogurt and Cucumber Sauce for Fish is a simple, no-cook sauce containing Greek yogurt, cucumbers and seasoned with dill. Serve alongside grilled or pan-fried fish.
In case you’re wondering, this simple sauce is most likely a close relative of Greek tzatziki sauce, but we’ve never called it that. Probably because we weren’t sure how to say or spell the word.
This recipe for Greek Yogurt and Cucumber Sauce for Fish was adapted from a rather old book, Best Recipes From the Backs of Boxes, Bottles, Cans, and Jars by Ceil Dyer. I use to serve it with salmon loaf made from canned salmon, but since I rarely use canned salmon anymore, it has become one of my favorite accompaniments for grilled salmon.
Since Costco only sells fresh salmon in large pieces, the leftovers have motivated me to expand my “salmon-leftovers” library, which is a good thing.
If you also need to expand your seafood library, my 3 favorite recipes on this blog are: Almond Salmon, Pizza Fish (great for the kids), and pan-fried tilapia with Spicy Cowboy Sparkle Dust. Greek Yogurt and Cucumber Sauce for Fish now makes the fourth.
I’ve been making this condiment/sauce for years with sour cream. But now that I have homemade Greek yogurt in my fridge at all times, I substitute Greek yogurt for sour cream. Tastes even better.
- 1/3 cup mayonnaise (I like olive oil or reduced fat)
- 1/2 cup plain Greek yogurt (I use nonfat)
- 1/2 cup finely chopped, peeled cucumbers
- 1/4 teaspoon powdered onion
- 1 teaspoons chopped fresh dill (or 1/2 teaspoon dried)
- Combine all ingredients and serve with fish. Reserve a pinch of dill for garnish.
Amount Per Serving: Calories: 44 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 2mg Sodium: 32mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 1g