Baked Salmon with Dill and Lemon Sauce (Printable version)
Tender salmon fillets baked to perfection and finished with a creamy dill and lemon butter sauce.
# What you'll need:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
02 - 1 tbsp olive oil
03 - Salt, to taste
04 - Black pepper, to taste
→ Lemon Dill Sauce
05 - 3 tbsp fresh dill, finely chopped
06 - Zest of 1 lemon
07 - 2 tbsp lemon juice (freshly squeezed)
08 - 2 tbsp unsalted butter, melted
09 - 2 tbsp Greek yogurt or sour cream
10 - 1 garlic clove, minced
11 - 1 tsp Dijon mustard
12 - Salt and pepper, to taste
→ Garnish (optional)
13 - Lemon slices
14 - Extra fresh dill
# Directions:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Pat salmon fillets dry with paper towels. Place them skin-side down on the prepared tray.
03 - Brush each fillet with olive oil and season lightly with salt and black pepper.
04 - Bake salmon for 15–18 minutes, or until opaque and flakes easily with a fork.
05 - While salmon bakes, prepare the sauce: In a small bowl, combine dill, lemon zest, lemon juice, butter, Greek yogurt, garlic, Dijon mustard, salt, and pepper. Mix until smooth and creamy.
06 - Remove salmon from the oven. Spoon the dill and lemon sauce over each fillet. Garnish with additional fresh dill and lemon slices, if desired. Serve immediately.
# Expert Advice:
01 -
- The sauce comes together in literally two minutes but tastes restaurant fancy
- Leftovers actually taste better the next day when the flavors really meld together
02 -
- Dry salmon equals crispy skin, so really take your time patting it thoroughly before seasoning
- The sauce thickens slightly as it sits, so make it right before serving for the best consistency
03 -
- Room temperature salmon cooks more evenly, so let it sit out for 15 minutes before baking
- Zest your lemon before juicing, much easier to handle when it still has its structure