Baked Salmon Lemon Dill (Printable version)

Tender salmon baked to perfection, topped with a creamy lemon dill sauce for an elegant main course.

# What You'll Need:

→ Salmon

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

→ Lemon Dill Sauce

06 - ½ cup sour cream or Greek yogurt
07 - 2 tablespoons mayonnaise
08 - 2 tablespoons fresh dill, finely chopped or 2 teaspoons dried dill
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon lemon zest
11 - 1 small garlic clove, minced
12 - ¼ teaspoon salt
13 - ⅛ teaspoon black pepper

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with sea salt and black pepper. Place a lemon slice atop each fillet.
03 - Bake the salmon for 15 to 18 minutes, until it flakes easily with a fork and appears opaque throughout.
04 - While the salmon bakes, combine sour cream or Greek yogurt, mayonnaise, dill, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl. Stir until smooth.
05 - Remove salmon from the oven and let rest for 2 minutes. Serve fillets topped with a generous portion of lemon dill sauce.

# Expert advice:

01 -
  • Ready in just 30 minutes but tastes like you've been in the kitchen all day
  • The lemon dill sauce is so versatile it makes you feel like a sauce wizard
  • Works for a quiet Tuesday dinner or impresses guests without stress
02 -
  • Don't open the oven door constantly to check on your salmon—the temperature drop can extend cooking time and dry it out
  • The salmon continues cooking slightly after you remove it, so pull it out when it's still ever-so-slightly underdone in the very center. It'll be perfect when you serve it
  • Make the sauce right before serving. Letting it sit in the fridge can dull the bright lemon flavor
03 -
  • Buy your salmon the day you plan to cook it. The difference between salmon at its peak and salmon past its prime is noticeable in both taste and texture
  • Pat your salmon fillets dry with a paper towel before seasoning—this helps them cook more evenly and brown slightly at the edges
  • Keep a bottle of good lemon juice on hand for moments when you want to brighten a dish without thinking twice

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