Need an easy and healthy dinner ready in less than 30 minutes? This Baked Salmon with Dill Sauce recipe is perfect for any busy weeknight. It's flakey, flavorful, nutritious, and covered in a creamy and refreshing sauce that will keep you coming back for more!
All that stands between you and a delicious, healthy weeknight dinner is 25 minutes and less than 10 ingredients. This lightly seasoned salmon is baked to flakey perfection and drizzled with a creamy lemon and dill yogurt sauce that looks and tastes elegant but comes together with zero fuss.
Salmon by itself is arguably perfect, but a phenomenal sauce can take any dish from delicious to absolutely craveable. You'll can also see a comparable version where I use an orang honey glaze on this smoked salmon. Just like this easy BBQ sauce with boneless skinless chicken thighs or homemade garlic aioli with crispy french fries, you can't beat the combination of fresh and tangy dill sauce and salmon.
Cool and creamy yogurt, dijon, and dill drizzled over roasted, salty, savory salmon for a meal you'll want to make over and over.
🛒 Ingredients You'll Need
- Salmon - for individual servings, use 6-ounce portions of fish with the skin on or off. Alternatively, you could use two 12-ounce fillets and cut them into portions just before serving.
- Greek yogurt - using Greek yogurt instead of sour cream for this sauce adds protein while limiting extra saturated fat and calories while keeping the sauce creamy and tangy.
- Dill - use fresh dill for the best herb flavor.
- Lemon - fresh lemon juice adds a pop of brightness to the sauce.
- Dijon Mustard - the sharp, tangy flavor of Dijon pairs well with the cool yogurt and earthy dill. It's spicier and more complex in flavor than yellow mustard.
- Garlic - crush and mince the garlic for the most intense flavor and creamy texture. If you chop it too roughly, the flavor won't disperse well, and the sauce won't be as smooth.
Be sure to see the recipe card below for the full ingredients list & instructions!
📓 How To Buy The Best Salmon
The Best Baked Salmon starts with purchasing and preparing quality fish.
- Atlantic salmon is usually farmed, but that doesn't mean it's low quality. If selecting farmed salmon, look for the Aquaculture Stewardship Council (ASC) seal of approval for verification that safe farming practices have been used.
- Sockeye salmon is high-quality and reasonably priced wild-caught Pacific salmon. It's oily, flavorful, and holds its shape, making it a good choice for baking and grilling.
- Frozen vs. Fresh. Either fresh or frozen salmon is a good choice. Since fish is often frozen quickly after being caught and processed, frozen fish may be of higher quality than fresh, especially if you live far away from where it was farmed or caught.
- Skin on vs. skin off. If the salmon comes with the skin on, I like to leave it in place until it's done baking. The layer of skin under the flesh helps keep the moisture and oils inside the fish instead of letting them release and run out onto the pan. You can easily remove the skin after baking and before serving, if preferred, by sliding a spatula in between the skin and fish.
- Greek yogurt - use fat-free, light, or full-fat Greek yogurt, depending on your preference. All fat levels of Greek yogurt will be thick enough for the dill sauce. Do not use regular yogurt, as the texture will be too runny.
- Salmon - preferably use Atlantic or Sock-eye salmon. Whether you choose to use skin on or skin off is up to you. Make sure to cook the salmon skin-side down if leaving the skin on.
- Dill - while fresh dill will add the best flavor, you can use dried dill in a pinch. Use one teaspoon of dried dill for every tablespoon of fresh dill you're substituting.
- Garlic - you can use jarred minced garlic in oil if that's what you have on hand instead of fresh cloves. Feel free to add more garlic for a more intense flavor.
- Seasonings - while this recipe keeps it simple with ground salt and pepper, you can add more texture by course-grinding your salt and pepper. White pepper tastes fantastic in this dish as well, so feel free to substitute some or all of the black pepper for white. Add a few sprinkles of lemon zest to the dill sauce for an extra zip.
- Make it spicy - for a little kick, add a pinch of cayenne pepper or chipotle seasoning.
- Equipment - I bake my salmon on a large sheet pan, but you can also use a 9x13 baking dish or any other size pan. Whatever pan you use, make sure there is at least a short lip to catch any of the juices released from the fish while baking.
🔪 Step-By-Step Recipe Instructions
Step 1: In a small bowl, combine the Greek yogurt, Dijon mustard, garlic, fresh chopped dill, fresh squeezed lemon juice, salt, and pepper.
Step 2: Mix well to combine. Set aside.
Step 3: Place the salmon filets directly on the baking sheet. If the fish still has its skin, position the fish with the skin side facing down.
Step 4: With a basting brush, generously brush the dill sauce onto the fish.
Step 5: Cover the entire surface and edges of each piece of salmon with the dill sauce.
Step 6: Bake for 15-18 minutes or until it reaches your desired degree of doneness. Remove from the oven and serve.
This baked salmon is sure to be one of your favorite ways to fit in fish night! Don't forget to save some of the creamy lemon dill sauce for an extra flavorful drizzle just before serving!
🙋 Recipe FAQs
Roasting salmon at 425°F for around 15 minutes allows the skin to get crispy, the top brown, and the inside to stay succulent and juicy while it cooks.
Dill is an obvious match made in heaven for salmon, but the fresh flavors of parsley, tarragon, and rosemary also pair well with this fish.
💭 Expert Tips
- For an extra burst of flavor, add sliced lemons on top of and around the salmon while roasting.
- Before coating the raw salmon in sauce, reserve ¼ cup and set aside. Once is done, use the extra sauce to drizzle on top or dip your salmon into.
- Overbaked salmon tends to be dry and not nearly as flavorful. To avoid overcooking the fish, check it after 15 minutes. The flesh should flake when raked with a fork. If in doubt, use a thermometer to check that the temperature is 145°F.
🍲 Serving Suggestions
To make a complete meal, serve this baked salmon with dill sauce with any of these delicious sides:
- Roasted Green Beans
- Oven Roasted Potatoes
- Rice Pilaf
- Sourdough Ciabatta Rolls
- Oven Roasted Vegetables
- Romaine Salad with Vinaigrette Dressing
- Roasted Broccoli Salad with Pine Nuts
- Crock Pot Garlic Potatoes
- Mashed Potatoes
📋 Storage and Reheating
If you're blessed with leftover salmon, place it in an airtight container and store it in the refrigerator for up to 3-4 days.
To reheat salmon, try any of these methods:
- In the oven. This is my preferred way to reheat salmon, as you can gently heat the fish without overcooking it. Wrap the salmon fillet in foil on a baking sheet, and place it in an oven preheated to 300F°. Heat for 10-15 minutes or until it's warmed through.
- On the stove. Add a teaspoon of oil to a small saucepan and add the salmon to the pan. Cover, and cook on low-medium until heated through, around 5-6 minutes.
- In the air fryer. Use the "reheat" setting on your air fryer or set the temperature to 325°F. Add the salmon to the basket and air fry for 3-5 minutes or until warm.
- In the microwave. Place the salmon in a microwave-safe container with a drizzle of olive oil. Cover the container and cook in 30-second increments until warm.
🐟 More Salmon Recipes You'll Love
Baked Salmon With Dill Sauce
- baking sheet
For The Salmon
- 4 6 ounce salmon filets
- 1 Tablespoon olive oil
For The Dill Sauce
- 3 Tablespoons plain Green Yogurt
- 1 ½ Tablespoons Dijon mustard
- 1 garlic clove, minced
- 1 ½ Tablespoons fresh dill, chopped
- 2 teaspoons lemon juice, freshly squeezed
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Preheat the oven to 425°F.
- In a small bowl, combine 3 Tablespoons of Greek yogurt, 1½ Tablespoons of Dijon mustard, 1 minced garlic clove, 1½ Tablespoon fresh chopped dill, 2 teaspoons of fresh lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
- Baste 1 Tablespoon of olive oil on a cookie sheet.
- Place the salmon filets directly on the baking sheet. If the salmon still has its skin, position them with the skin side facing down.
- With a basting brush, generously apply the dill sauce on the surface and around the edges of the salmon.
- Bake for 15-18 minutes or until desired degree of doneness.
- Serve immediately.
- Add sliced lemons on top of and around your salmon while roasting for extra flavor.
- Before coating the raw salmon in sauce, reserve ¼ cup and set aside. Once the salmon is done, use the extra sauce to drizzle on top or dip your salmon into.
- Overbaked salmon tends to be dry and not nearly as flavorful. To avoid overcooking the fish, check it after 15 minutes. The flesh should flake when raked with a fork. If in doubt, use a thermometer to check that the temperature is 145 degrees Fahrenheit.