Baked Salmon Dill Lemon (Print Version)
Tender salmon baked and served with zesty dill and lemon sauce for a fresh, satisfying dish.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
02 - 1 tbsp olive oil
03 - Salt, to taste
04 - Black pepper, to taste
→ Lemon Dill Sauce
05 - 3 tbsp fresh dill, finely chopped
06 - Zest of 1 lemon
07 - 2 tbsp lemon juice (freshly squeezed)
08 - 2 tbsp unsalted butter, melted
09 - 2 tbsp Greek yogurt or sour cream
10 - 1 garlic clove, minced
11 - 1 tsp Dijon mustard
12 - Salt and pepper, to taste
→ Garnish (optional)
13 - Lemon slices
14 - Extra fresh dill
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Pat salmon fillets dry with paper towels. Place them skin-side down on the prepared tray. Brush each fillet with olive oil and season lightly with salt and black pepper.
03 - Bake salmon for 15–18 minutes, or until opaque and flakes easily with a fork.
04 - While salmon bakes, prepare the sauce: In a small bowl, combine dill, lemon zest, lemon juice, butter, Greek yogurt, garlic, Dijon mustard, salt, and pepper. Mix until smooth and creamy.
05 - Remove salmon from the oven. Spoon the dill and lemon sauce over each fillet. Garnish with additional fresh dill and lemon slices, if desired. Serve immediately.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like something from a nice bistro
- Perfect for those nights when you want something healthy but actually crave flavor
02 -
- Overcooking salmon is the one thing that will ruin this dish quickly
- The sauce keeps for two days in the fridge if you want to get ahead
03 -
- Watch the salmon closely after 15 minutes, every oven runs differently
- Fresh dill is worth every penny here, dried will not give the same bright flavor