Description
This fresh baked salmon recipe features perfectly flaky fillets topped with a creamy, tangy lemon dill yogurt sauce. Quick to prepare and packed with flavor, it’s a comforting, healthy dinner that’s sure to impress family and guests alike.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each, skin on or off)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 lemon, sliced thinly
- 1 cup plain Greek yogurt (full-fat preferred)
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- 1 small garlic clove, minced (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional garnishes: extra dill sprigs, lemon wedges, finely sliced chives or parsley
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat salmon fillets dry with a paper towel. Lay them skin-side down on the prepared pan.
- Drizzle olive oil evenly over each fillet and rub in gently.
- Season salmon with kosher salt, black pepper, garlic powder, and paprika. Press spices in lightly.
- Arrange lemon slices on top of the salmon, tucking some under the edges.
- Bake salmon for 12–15 minutes (for 1-inch thick fillets), or until it flakes easily with a fork and is opaque throughout. Internal temperature should reach 145°F.
- While salmon bakes, make the sauce: In a small bowl, combine Greek yogurt, dill, lemon juice, lemon zest, olive oil, minced garlic (if using), salt, and pepper. Stir until smooth and creamy. Adjust seasoning to taste.
- Transfer salmon fillets to plates. Spoon lemon dill yogurt sauce over each piece.
- Garnish with extra dill, lemon wedges, or chives as desired. Serve immediately.
Notes
Use fillets of similar thickness for even cooking. Prep the sauce while the salmon bakes for efficiency. Fresh dill gives the best flavor, but dried can be substituted. The sauce can be made ahead and stored in the fridge for up to 2 days. For dairy-free, use coconut or almond yogurt. Leftover salmon keeps in the fridge for up to 3 days; sauce should be stored separately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 320
- Sugar: 3
- Sodium: 520
- Fat: 16
- Saturated Fat: 3
- Carbohydrates: 7
- Fiber: 1
- Protein: 27
Keywords: baked salmon, lemon dill sauce, healthy dinner, easy salmon recipe, weeknight meal, gluten-free, fish, yogurt sauce