Baked Salmon with Dill Sauce
Tender, flaky salmon fillets baked until perfectly moist, topped with a bright and creamy dill sauce. This elegant yet simple dish comes together in under 30 minutes, making it ideal for both weeknight dinners and special occasions.
For 4 servings
- prep · ~5 min
Preheat oven and prep the salmon.
1.Preheat oven to 400°F (200°C).2.Line a baking sheet with parchment paper.3.Pat the salmon fillets dry with paper towels.4.Rub all over with olive oil and season with salt and pepper.TIPPatting the salmon dry ensures it bakes instead of steams, giving you that perfect flaky texture. - bake · ~15 min
Bake the salmon.
1.Place fillets skin-side down on the prepared baking sheet.2.Bake for 12 to 15 minutes, until the flesh is opaque and flakes easily with a fork.TIPThe internal temperature should reach 145°F (63°C) in the thickest part. Pull it out just before it reaches temp; it will carry over cook. - mix · ~2 min
Make the dill sauce.
1.In a small bowl, combine the yogurt, chopped dill, lemon juice, minced garlic, dijon mustard, and a pinch of salt.2.Whisk until smooth and well combined.TIPMake the sauce first and let it sit in the fridge while the salmon bakes. The flavors meld together beautifully in just 10 minutes. - serve
Plate and serve.
1.Transfer the baked salmon to plates.2.Spoon the dill sauce generously over the top.3.Serve immediately with fresh lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat salmon dry with paper towels to remove excess moisture for better browning.
- 2Bake skin-side down so the skin crisps and acts as a natural barrier against overcooking.
- 3Check doneness at 12 minutes; salmon continues cooking from residual heat after removal.
- 4Let the dill sauce rest in the fridge for 10 minutes while salmon bakes to meld flavors.
- 5Use full-fat yogurt for a creamier, more stable sauce that won't separate when spooned over hot fish.
- 6If your fillets are thin (under 1 inch), reduce baking time to 10 minutes to prevent dryness.
Adapt it for your goals.
Low-oil
Omit the olive oil and season the salmon with just salt and pepper. Bake on a silicone mat or nonstick foil. The skin provides enough natural fat to keep the fish moist.
high proteinHigh-protein
Swap the yogurt for Greek yogurt (plain, nonfat) to boost protein content by about 6g per serving while keeping the sauce thick and tangy.
herb swapHerb-swap
Replace dill with fresh tarragon or chives for a different herbal profile. Tarragon adds an anise-like note that pairs beautifully with salmon.
dairy freeDairy-free
Use full-fat coconut cream or a thick unsweetened cashew yogurt instead of dairy yogurt. Add an extra pinch of salt to balance the coconut's sweetness.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is a top source of DHA and EPA omega-3s, which support heart health, brain function, and reduce inflammation.
High-Quality Protein
A single serving provides about 34g of protein from salmon, essential for muscle repair and satiety.
Probiotic Support from Yogurt
Live-culture plain yogurt contributes beneficial probiotics that aid digestion and gut health when consumed raw.
Vitamin D Boost
Salmon is one of the few natural food sources of vitamin D, important for bone health and immune function.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight. Pat very dry before seasoning to remove excess ice melt, otherwise the fish will steam instead of bake.
