Baked Salmon Lemon Dill

I still remember the first time I decided to make salmon at home instead of ordering it from my favorite restaurant. I was intimidated by the idea of getting it just right—worried it would be dry or overcooked. But then a friend mentioned her secret: high heat, a short bake time, and a silky sauce on top. That evening changed everything. Now, baked salmon has become my go-to when I want something that feels fancy but comes together in 30 minutes flat.

There's this moment when unexpected friends texted asking if they could stop by for dinner. I had salmon thawing and thought, why not? Twenty minutes later, they were raving about how restaurant-quality it tasted. That's when I realized this recipe wasn't just easy—it was my secret weapon for looking like I'd put in way more effort than I actually did.

Ingredients

• Salmon fillets (6 oz each): Quality salmon is everything here—look for bright color and firm flesh. Skin-on keeps them moist and makes plating easier, but skinless works just fine if that's what you prefer
• Olive oil: A good drizzle brings out the salmon's natural richness without overpowering it
• Sea salt and freshly ground black pepper: These simple seasonings let the salmon shine instead of masking its delicate flavor
• Lemon slices: They release their brightness while baking, perfuming everything around them
• Sour cream or Greek yogurt: I've switched between both—Greek yogurt for lighter nights, sour cream when I want that creamy richness
• Mayonnaise: The secret ingredient that makes the sauce silky and binds everything together
• Fresh dill: If you can find it, fresh is worth the hunt. Dried works when you're in a pinch, but use half the amount
• Lemon juice and zest: Bottled juice works, but fresh lemon always tastes brighter and more alive
• Garlic clove: Just a whisper of it—you want it there as a supporting player, not the star

Instructions

Get Your Oven Ready:

Preheat to 400°F and line your baking sheet with parchment paper. This step matters more than you'd think—it prevents sticking and makes cleanup a dream.

The Salmon Gets Ready:

Arrange your fillets on the prepared sheet. Look for the color to be a beautiful coral pink. Drizzle each one with olive oil like you're being generous but not wasteful. Season with salt and pepper, then crown each with a thin lemon slice. This is where your salmon starts its transformation.

The Part Where Magic Happens:

Into the oven they go for 15 to 18 minutes. You'll know it's done when the thickest part flakes easily with a gentle fork and the center is opaque instead of translucent. There's a split second where salmon goes from perfect to overdone, so start checking around the 15-minute mark.

While Salmon Bakes, Make the Sauce:

In a small bowl, combine your sour cream, mayonnaise, dill, lemon juice, zest, and minced garlic. Start with less dill than you think you need, taste it, and add more if you want. This sauce should taste bright but balanced—lemony and herbaceous without being sharp.

The Final Touch:

Pull the salmon out and let it rest for 2 minutes. This isn't just a cooking rule—it's the moment you take a breath before plating. Top each warm fillet with a generous spoonful of that lemon dill sauce and serve immediately.

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There's something about serving salmon that feels celebratory, even on an ordinary weeknight. Maybe it's because it looks elegant on the plate, or maybe it's because you know you're eating something that's genuinely good for you. Either way, this dish has a way of turning dinner into an occasion.

Keeping It Fresh

Leftover salmon keeps beautifully for up to three days in an airtight container. Cold salmon over greens the next day is its own kind of magic. If you're making the sauce ahead, store it separately and add it just before serving—the acid in the lemon keeps it from separating, but the flavor stays brightest when it's freshly made.

When You're Missing Something

No fresh dill? Tarragon brings a completely different but equally lovely note. Out of sour cream? All Greek yogurt works, though you might add a touch more mayo to keep it creamy. No lemon? Lime brings an interesting brightness, and fresh herbs like parsley or chives can stand in when you're improvising.

Serving Ideas That Clicked

I've learned that what you serve alongside salmon matters just as much as the salmon itself. Roasted potatoes give you something hearty to anchor the plate. Steamed asparagus with a crack of salt complements the brightness of the lemon. A fresh green salad with a light vinaigrette cuts through the richness of the sauce perfectly. And here's what I always tell people as they're leaving the kitchen: make extra sauce because everyone wants more. Roast extra vegetables because they disappear. And always have good lemon on hand because it transforms everything it touches.

• The sauce is also stunning over grilled vegetables or stirred into pasta
• Leftover salmon flakes beautifully into grain bowls for lunch the next day
• This recipe doubles easily if you're feeding a crowd—just watch the timing carefully

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This recipe taught me that the most impressive meals are often the simplest ones. There's real elegance in letting quality ingredients speak for themselves.

Recipe Questions

→ What is the best way to ensure salmon stays moist while baking?

Drizzling salmon with olive oil and baking at a moderate temperature helps keep it moist. Adding lemon slices on top adds moisture and flavor during cooking.

→ Can I use dried dill instead of fresh in the sauce?

Yes, dried dill works well; use about one-third the amount of fresh dill to maintain flavor balance.

→ What can I serve alongside baked salmon with lemon dill sauce?

Roasted potatoes, steamed asparagus, and fresh green salads pair beautifully, complementing the light and fresh flavors.

→ Is it possible to make the lemon dill sauce lighter?

Using all Greek yogurt instead of sour cream and mayonnaise creates a lighter, tangier sauce without sacrificing flavor.

→ Can I prepare the lemon dill sauce in advance?

Yes, the sauce can be mixed and refrigerated a few hours ahead, allowing flavors to meld and saving time during cooking.