Baked Salmon Lemon Dill (Print version)

Flaky baked salmon topped with a bright, creamy lemon dill sauce, perfect for an easy, elegant meal.

# What you'll need:

→ Salmon

01 - 4 salmon fillets, 6 ounces each, skin on or off
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

# How to make it:

01 - Set the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Arrange salmon fillets on the prepared baking sheet, drizzle with olive oil, then sprinkle with sea salt and black pepper. Top each fillet with a lemon slice.
03 - Place the baking sheet in the oven and bake the salmon for 15 to 18 minutes, until the flesh flakes easily with a fork and is opaque.
04 - While the salmon cooks, 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 the salmon from the oven and allow it to rest for 2 minutes. Serve each fillet topped with a generous spoonful of the lemon dill sauce.

# Expert suggestions:

01 -
  • It comes together in just 30 minutes, yet tastes like you spent all evening in the kitchen
  • The lemon dill sauce is so good you'll find yourself making extra just to have on hand for other meals
  • Salmon practically cooks itself in the oven, leaving you free to set the table and breathe before guests arrive
02 -
  • Don't walk away from the oven during baking. Salmon cooks fast, and the difference between perfectly moist and disappointingly dry is just a few minutes. Set a timer and stay nearby.
  • The lemon slice on top isn't just decoration. It steams the fish from above while the oven heat works from below, creating a gentle, even cook that preserves moisture.
  • Make the sauce ahead if you want to reduce stress. It actually tastes better the next day after the flavors meld, and you can reheat it gently or serve it cold.
03 -
  • Buy salmon the day you plan to cook it, or freeze it immediately if buying ahead. Fresh salmon has a mild, pleasant smell; anything fishy means it's been sitting too long
  • Room temperature salmon cooks more evenly than cold salmon straight from the fridge. Take fillets out 5 minutes before baking for the best results

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