When it comes to easy yet delicious weeknight dinners, Baked Lemon Salmon with Creamy Dill Sauce hits all the right notes. This dish combines the bright, zesty flavors of lemon with a rich, creamy dill sauce that pairs perfectly with tender, flaky salmon. It’s not just a meal; it’s an experience that invigorates your palate and fills your kitchen with tantalizing aromas. The best part? It’s simple to prepare, making it a go-to recipe for busy evenings or special occasions alike.
Why It Works Every Time
Baking salmon is one of the easiest ways to achieve perfectly cooked fish. The gentle heat of the oven ensures that the salmon remains moist, while the lemon and dill infuse it with vibrant flavor. This recipe also features a creamy sauce made from Greek yogurt and mayonnaise, which adds a delightful richness without being overly heavy. The combination of these elements results in a dish that is not only satisfying but also healthy, making it a fantastic choice for any meal.
Ingredient Checklist
- 4 (6-ounce) salmon fillets
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 1/3 cup fat-free plain Greek yogurt
- 3 tablespoons full-fat mayonnaise
- 1 clove garlic, finely minced
- 1 tablespoon chopped fresh dill
- 2-3 teaspoons milk (to thin the sauce)
- ½ teaspoon honey
- Salt and freshly ground black pepper, to taste
Cook’s Kit
- Baking dish: A glass or ceramic dish will work perfectly.
- Mixing bowl: For combining the creamy dill sauce ingredients.
- Measuring spoons: Accurate measurements ensure the best flavor.
- Whisk: To blend the sauce smoothly.
- Fish spatula: For easy flipping and serving of the salmon.
Make Baked Lemon Salmon with Creamy Dill Sauce: A Simple Method
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). This temperature is ideal for baking salmon, ensuring that it cooks through evenly while maintaining its moisture.
Step 2: Prepare the Salmon
Place the salmon fillets in a baking dish. Drizzle the extra virgin olive oil over the fillets, then sprinkle with lemon zest, lemon juice, salt, and freshly ground black pepper. Rub the seasonings into the salmon to ensure even flavor distribution.
Step 3: Bake the Salmon
Bake the salmon in the preheated oven for about 12-15 minutes, or until it flakes easily with a fork. The cooking time may vary depending on the thickness of the fillets, so keep an eye on them to prevent overcooking.
Step 4: Make the Creamy Dill Sauce
While the salmon is baking, prepare the creamy dill sauce. In a mixing bowl, combine the fat-free Greek yogurt, mayonnaise, minced garlic, chopped dill, honey, and 2-3 teaspoons of milk. Whisk the ingredients until smooth. Adjust the consistency by adding more milk if needed. Season with salt and freshly ground black pepper to taste.
Step 5: Serve
Once the salmon is cooked, remove it from the oven and let it rest for a couple of minutes. Serve the salmon warm, drizzled with the creamy dill sauce. Pair it with a fresh salad or steamed vegetables for a complete meal.
Ingredient Flex Options
- Salmon: Substitute with another fish like trout or tilapia if preferred.
- Greek yogurt: Use full-fat yogurt for a creamier texture.
- Mayonnaise: Swap for a vegan mayonnaise if desired.
- Dill: Fresh dill is best, but you can use dried dill in a pinch (use less, as it’s more concentrated).
Slip-Ups to Skip
- Overcooking the salmon: Keep a close watch on the baking time to maintain moisture.
- Skipping the seasoning: Salt and pepper are essential for enhancing the flavors.
- Not letting the sauce chill: Allowing the sauce to sit for at least 15 minutes brings out the flavors.
Storing, Freezing & Reheating
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days. The creamy dill sauce can also be kept in the fridge for about a week. If you want to freeze the salmon, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. To reheat, place the salmon in a preheated oven at 350°F (175°C) until warmed through, or enjoy it cold in salads or sandwiches.
Baked Lemon Salmon with Creamy Dill Sauce FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets. Just make sure to thaw them completely before seasoning and baking.
What can I serve with Baked Lemon Salmon?
This dish pairs beautifully with roasted vegetables, a light salad, or even some quinoa or rice for a well-rounded meal.
How do I know when the salmon is done cooking?
The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). A meat thermometer can help you check this accurately.
Can I make the creamy dill sauce ahead of time?
Absolutely! The creamy dill sauce can be made a day in advance and stored in the refrigerator until you’re ready to serve it.
Save & Share
If you loved this Baked Lemon Salmon with Creamy Dill Sauce, don’t forget to share it with your friends and family! This dish is perfect for gatherings, and everyone will be asking for the recipe. You can also save it for your next cooking adventure. Happy cooking!
Baked Lemon Salmon with Creamy Dill Sauce
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 400°F (200°C). This temperature is ideal for baking salmon, ensuring that it cooks through evenly while maintaining its moisture.
- Step 2: Place the salmon fillets in a baking dish. Drizzle the extra virgin olive oil over the fillets, then sprinkle with lemon zest, lemon juice, salt, and freshly ground black pepper. Rub the seasonings into the salmon to ensure even flavor distribution.
- Step 3: Bake the salmon in the preheated oven for about 12-15 minutes, or until it flakes easily with a fork. The cooking time may vary depending on the thickness of the fillets, so keep an eye on them to prevent overcooking.
- Step 4: While the salmon is baking, prepare the creamy dill sauce. In a mixing bowl, combine the fat-free Greek yogurt, mayonnaise, minced garlic, chopped dill, honey, and 2-3 teaspoons of milk. Whisk the ingredients until smooth. Adjust the consistency by adding more milk if needed. Season with salt and freshly ground black pepper to taste.
- Step 5: Once the salmon is cooked, remove it from the oven and let it rest for a couple of minutes. Serve the salmon warm, drizzled with the creamy dill sauce. Pair it with a fresh salad or steamed vegetables for a complete meal.
Notes
- Store leftover salmon in an airtight container in the fridge for up to 3 days.
- The creamy dill sauce can be made a day ahead and stored in the refrigerator.
- For a different flavor, substitute salmon with trout or tilapia.
