Baked Salmon Dill Lemon (Print Version)
Oven-baked salmon fillets topped with a tangy dill and lemon sauce, perfect for a flavorful light dish.
# What You 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:
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.
03 - Brush each fillet with olive oil and season lightly with salt and black pepper.
04 - Bake salmon for 15–18 minutes, or until opaque and flakes easily with a fork.
05 - 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.
06 - Remove salmon from the oven. Spoon the dill and lemon sauce over each fillet.
07 - Garnish with additional fresh dill and lemon slices, if desired. Serve immediately.
# Expert Advice:
01 -
- The sauce balances richness and brightness in a way that makes even salmon skeptics ask for seconds
- Everything comes together while the fish bakes so there is zero last minute stress
02 -
- Salmon continues cooking after it leaves the oven, so pull it when it still looks slightly underdone in the very center
- The sauce thickens slightly as it sits on the warm fish, so do not worry if it looks thin when you first spoon it on
03 -
- Room temperature salmon cooks more evenly, so take it out of the fridge about twenty minutes before you plan to start
- Bring the salmon to room temperature for about twenty minutes before cooking for the most even results