Baked Salmon Dill Lemon

My partner actually cooked this for our anniversary dinner because he was terrified of overcooking fish. Watching him hover over the oven door every three minutes made me realize how nervous salmon makes people. When he finally pulled those perfectly pink fillets out, drizzled with that bright dill sauce, I think he was more proud than anything else he has ever cooked. Now it is our reliable weeknight luxury, the kind of meal that feels special but comes together in under thirty minutes.

Last summer my sister visited and claimed she hated salmon because of an unfortunate fish stick incident from childhood. I made this without telling her what it was, just that it was fish with a creamy herb sauce. She cleaned her plate and then asked what kind of white fish I had used. The look on her face when I told her it was salmon was absolutely worth keeping to myself until the very end.

Ingredients

• Salmon fillets: I prefer skin on because it keeps the fish moist and gets crispy in the oven, though skinless works perfectly fine if that is what you can find
• Olive oil: A light coating helps the seasoning stick and promotes even browning without adding heavy flavors
• Fresh dill: Dried dill will not give you that bright herbal punch that makes this sauce sing, so definitely use fresh if possible
• Lemon: Both zest and juice are essential here for that fresh acid that cuts through the rich fish and sauce
• Greek yogurt or sour cream: Either works beautifully to create that silky sauce consistency, though sour cream gives a slightly richer finish
• Butter: Melted into the sauce, it adds that luxurious mouthfeel that makes this feel like a restaurant dish
• Dijon mustard: Just a teaspoon adds depth and a tiny bit of sharpness that prevents the sauce from being too one note

Instructions

Get the oven ready:

Preheat to 200°C (400°F) and line a baking tray with parchment paper for easy cleanup later

Prep the salmon:

Pat the fillets completely dry with paper towels and place them skin side down on your prepared tray

Season simply:

Brush each fillet with olive oil and sprinkle with salt and pepper, keeping it light since the sauce has plenty of flavor

Bake to perfection:

Cook for 15 to 18 minutes until the fish is opaque throughout and flakes easily when you test it with a fork

Whisk up the sauce:

While the salmon bakes, stir together the dill, lemon zest, lemon juice, melted butter, yogurt or sour cream, garlic, Dijon, salt, and pepper until completely smooth

Finish and serve:

Spoon that gorgeous sauce over each hot fillet, add extra dill or lemon slices if you are feeling fancy, and get it to the table while it is still warm

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This recipe has saved me so many times when friends call and say they are dropping by for dinner. I can throw the salmon in the oven, whisk up the sauce in literally two minutes, and suddenly I am someone who has their life completely together. The best part is that it always looks and tastes like I put way more effort into it than I actually did.

Making It Ahead

The sauce keeps beautifully in the fridge for up to two days, which has made my life so much easier on busy weeknights. I sometimes whisk everything together while I am making coffee in the morning, then it is just waiting to be spooned over the fish. Trust me, future you will be so grateful to past you for that small bit of preparation.

Side Dishes That Work

Simple roasted vegetables or a crisp green salad balance the richness perfectly without competing with the delicate sauce. Steamed asparagus with just a squeeze of lemon has become my go to because it cooks in the same amount of time as the salmon and feels light but satisfying.

Common Questions

Everyone asks about the salmon skin and whether to eat it. If it gets crispy, it is absolutely delicious and full of healthy fats, but if you prefer skinless fillets, the recipe works exactly the same way. The main thing is not to overcrowd the pan so the fish roasts instead of steams.

• Leftover salmon makes amazing salads the next day, just flake it over greens with a light vinaigrette
• If you only have dried dill, use about one third of the amount called for and add it earlier so it has time to soften
• The sauce is also fantastic on grilled chicken or even roasted vegetables if you have extra

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There is something so satisfying about a recipe that looks elegant but is actually completely foolproof. I hope this becomes one of those dinners you turn to when you want something special without any stress.

Recipe Q&A

→ What temperature should salmon be baked at?

Salmon is best baked at 200°C (400°F) to ensure it cooks evenly and stays moist without drying out.

→ How can I tell when the salmon is done?

The salmon should appear opaque and flake easily with a fork when fully cooked.

→ Can I prepare the dill and lemon sauce in advance?

Yes, the sauce can be made ahead and stored in the refrigerator for up to two days for added convenience.

→ What are good side dishes to serve with this salmon?

Steamed asparagus, roasted potatoes, or a fresh green salad complement the flavors well and balance the meal.

→ Is it necessary to marinate the salmon before baking?

Marinating in lemon juice and olive oil for 15 minutes enhances flavor but is optional if short on time.