Blackened Cod with Lemon Yogurt Tartar

Grilled cod with a blacked seasoning rub and a yogurt tartar cream sauce over a bed of greens with a fresh vinaigrette.

This entrée salad with blackened cod is a flavor explosion. The smoky and savory blackened seasoning rub adds depth to the tender and flaky wild-caught cod, which pairs perfectly with the crisp mixed greens, sliced mini cucumbers, and red onions, all tossed in a tangy dressing. But what really takes this dish to the next level is the homemade yogurt tartar cream sauce, made with fresh dill pickles, shallots, and lemon juice, which adds a refreshing and creamy finish to every bite. Perfect for a quick and healthy weeknight dinner or a special occasion.



Prep Time

30 minutes

Cook Time

15 minutes

Total Time

45 minutes


For the Cod:

  • 2 cod fillets (wild-caught preferred)
  • Olive oil for coating
Blackened Seasoning Rub:
    • 1 tablespoon smoked paprika
    • 1 teaspoon kosher salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon celery seed
    • ½ tablespoon oregano

For the Salad:

  • 4 cups spring mix greens
  • Mini cucumbers, sliced
  • Red onion, sliced
Salad Dressing:
    • 1 tablespoon olive oil
    • 1 tablespoon lemon juice
    • 1 teaspoon champagne vinegar
    • ¼ teaspoon salt
    • ¼ teaspoon pepper

For the Yogurt Tartar Cream Sauce:

  • ½ cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • ½ cup dill pickles, chopped
  • 1 shallot, diced
  • Juice of 1 lemon
  • ½ teaspoon ground black pepper


Prepare the Cod:

  • Bring cod fillets to room temperature and pat dry with paper towels.
  • In a bowl, combine the ingredients for the blackened seasoning rub.
  • Lightly coat the cod fillets with olive oil, then evenly apply the seasoning rub.
  • Grill or bake at 425°F for 5 minutes, then flip. Continue cooking for an additional 5 minutes or until an internal temperature of 130°F is reached.
  • Remove from heat and let rest for 5 minutes.

Prepare the Salad:

  • In a large bowl, combine the spring mix greens, sliced cucumbers, and red onion.
  • In a small bowl, whisk together the salad dressing ingredients.
  • Toss the salad with the dressing and refrigerate while preparing the cod.

Prepare the Yogurt Tartar Cream Sauce:

  • In a mixing bowl, combine Greek yogurt and mayonnaise.
  • Stir in the chopped dill pickles and diced shallot.
  • Add lemon juice and ground black pepper. Mix well and refrigerate.


  • Plate the dressed salad.
  • Lay the cooked cod fillet over the greens.
  • Generously drizzle the yogurt tartar cream sauce over the cod and also add a dollop to the greens.

Prepare yogurt tartar cream sauce in a medium mixing bowl.

Toss together the greens and salad dressing.

Grill or bake the cod at 425 degrees until internal temp reaches 130 degrees.

Place the cod on top of the salad greens mix on a plate.

Spoon yogurt cream sauce over cod and salad greens.