Baked Salmon With Lemon Dill Sauce

I’m serving up a healthy, flavorful baked salmon topped with a creamy lemon dill sauce—that fresh combo makes dinner feel special without much effort.

Why I’ll Love This Recipe

I love that this dish brings bright, tangy flavor with minimal prep. The salmon stays flaky and tender, and the yogurt-based dill sauce is quick to whip up. It’s easy enough for a weeknight, but satisfying enough to impress—done in about 30 minutes total.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 salmon filets (6 oz each; I often use Costco salmon)

• Olive oil

• Salt and pepper, to taste

• Lemon wedges, for garnish (optional)

Lemon Dill Sauce

• Greek yogurt (1/3 cup)

• Mayonnaise (2 tbsp)

• Dill (1.5 tbsp; freeze-dried or fresh)

• Lemon juice (2 tbsp)

• Lemon zest (1 tsp)

• Granulated garlic (1 tsp)

• Salt and pepper, to taste

Directions

1. Preheat oven to 400°F.

2. Place salmon on a foil-lined baking tray, drizzle with olive oil, and season with salt and pepper. Bake for 12–16 minutes, until the internal temperature reaches about 135°F—then let it rest to reach the safe temperature of 145°F.

3. While the salmon bakes, mix all the sauce ingredients until well combined and chill until serving.

4. Once the salmon has rested briefly, spoon the lemon dill sauce over each filet. Garnish with lemon wedges if desired.

Servings And Timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 15 minutes

• Resting time: 5 minutes

• Total time: About 30 minutes

Variations

I sometimes swap yogurt for a lighter option like sour cream or add a little fresh chopped cucumber alongside for extra crunch. This dish pairs beautifully with different salads like Mediterranean couscous or orzo, or even a simple green salad.

Storage/Reheating

If I have leftovers, I refrigerate the salmon and sauce separately. To reheat, I gently warm the salmon in the oven or microwave, then spoon fresh sauce over the top just before eating to preserve its creaminess.

FAQs

1. How Do I Know When The Salmon Is Perfectly Cooked?

I pull it from the oven when the thickest part hits around 135°F and let it rest—it will rise to 145°F, which ensures it stays moist and safe to eat.

2. Can I Make The Sauce Ahead Of Time?

Absolutely—I mix it while the salmon bakes and chill it until serving. It stays fresh and flavorful.

3. Can I Use Just Fresh Dill Instead Of Freeze-Dried?

Yes—I often use fresh dill in the sauce. Both work well, so I go with whatever I have on hand.

4. What Should I Serve With This Dish?

I love pairing it with salads like Mediterranean couscous, Greek pasta salad, or even strawberry spinach salad for a bright, complementary side.

5. Is The Mayo Necessary In The Sauce?

I think it adds richness and helps smooth the texture. If I want to lighten things, I might reduce it slightly or swap for more yogurt—but overall, I love the balance it brings.

Conclusion

I always come back to this recipe when I want something healthy, speedy, and bursting with flavor. The salmon turns out flaky and tender, and the lemon dill sauce ties it all together with bright, creamy freshness. Simple, satisfying, and a regular in my dinner rotation.

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