Baked Salmon with Dill and Lemon Sauce (Printable)
Tender salmon fillets baked to perfection topped with creamy dill and lemon sauce. Simple, elegant, and ready in under 30 minutes.
# What You Need:
→ Fish
01 - 4 skinless salmon fillets (6 oz each)
02 - 1 tablespoon olive oil
03 - ½ teaspoon kosher salt
04 - ¼ teaspoon black pepper
→ Lemon Dill Sauce
05 - ½ cup sour cream or Greek yogurt
06 - 2 tablespoons fresh dill, finely chopped
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 small garlic clove, minced
10 - ½ teaspoon Dijon mustard
11 - ¼ teaspoon salt
12 - ⅛ teaspoon black pepper
→ Garnish
13 - Lemon slices
14 - Fresh dill, optional
# How To Cook:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - Pat salmon fillets dry using paper towels. Rub both sides with olive oil, then season evenly with kosher salt and black pepper.
03 - Place salmon fillets on the prepared baking sheet, spacing them evenly to ensure uniform cooking.
04 - Bake for 12 to 15 minutes until salmon is cooked through and flakes easily with a fork.
05 - While salmon bakes, combine sour cream or Greek yogurt, fresh dill, lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and black pepper in a small bowl. Whisk until smooth and well combined.
06 - Remove salmon from oven and transfer fillets to serving plates. Spoon the dill and lemon sauce generously over each fillet.
07 - Garnish with lemon slices and additional fresh dill if desired. Serve immediately while salmon is warm.
# Expert Tips:
01 -
- It transforms an ordinary weeknight into a restaurant-worthy experience without the fuss of complicated techniques.
- The bright, creamy sauce acts like a security blanket for the salmon, ensuring it never turns out dry even if you slightly overcook it.
02 -
- Never salt the sauce until after tasting it with the salmon, as the fish itself contributes saltiness when they meet on your plate.
- Adding the sauce to hot-from-the-oven salmon actually improves both components—the heat gently warms the sauce while the sauce cools the fish to the perfect temperature for eating.
03 -
- Temper your salmon by letting it sit at room temperature for 15 minutes before cooking—it promotes even baking and prevents that white protein from leaking out.
- Reserve a small pinch of your fresh herbs to add to the sauce right before serving for a color and flavor boost that makes the dish feel freshly made, even if the sauce was prepared hours ago.