Baked Salmon Dill Sauce (Printable version)

Tender salmon fillets baked and served with a creamy, aromatic dill sauce.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets, approximately 6 oz each, skin-on or skinless
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 lemon, thinly sliced

→ Dill Sauce

06 - ¾ cup plus 1 tablespoon sour cream or Greek yogurt
07 - 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon Dijon mustard
10 - ½ teaspoon garlic powder
11 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Set the oven to 400°F and prepare a baking sheet with parchment paper or a light coating of grease.
02 - Place salmon fillets skin-side down on the baking sheet. Drizzle with olive oil, then season evenly with salt and black pepper.
03 - Top each fillet with thin slices of lemon for added aroma and flavor.
04 - Roast in the preheated oven for 15 to 18 minutes until the fish flakes easily with a fork and is opaque in the center.
05 - In a small bowl, combine sour cream or Greek yogurt, dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Stir until smooth and adjust seasoning as desired.
06 - Plate the salmon fillets hot and spoon the dill sauce generously over each portion.

# Expert advice:

01 -
  • The tender, flaky salmon paired with the creamy dill sauce feels like sharing a well-kept secret with a friend.
  • It comes together quickly yet impresses with fresh, bright flavors that became my go-to whenever guests popped in unexpectedly.
02 -
  • Don't overcook the salmon—it continues cooking a little after you pull it from the oven, so aim for just opaque; this keeps it moist and tender.
  • I discovered adding lemon slices on top not only infuses flavor but keeps the fish juicy and beautifully fragrant.
03 -
  • Warming the oven fully before baking ensures even cooking from edge to center, avoiding any dry spots.
  • The secret to the best dill sauce is mixing it just before serving to keep flavors bright and fresh.

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