I used to think cooking salmon was complicated until I found this simple baked salmon with lemon dill sauce recipe. It’s quick, stress-free, and feels like a fancy restaurant dish, but ready in under 30 minutes. This easy, flavorful meal has become my go-to on busy nights—perfect for anyone who wants a comforting, healthy dinner without the hassle.
Why You’ll Love This Baked Salmon with Lemon Dill Sauce
- Foolproof moist salmon: Baking at the right temperature ensures tender, flaky fish every time.
- Creamy, flavorful sauce: The lemon dill sauce balances tang and richness perfectly, elevating the dish.
- Quick and easy cleanup: Baking on foil-lined trays means less scrubbing afterward.
- Ready in under 30 minutes: Ideal for busy weeknights when you want something impressive but fast.
Key Ingredients You’ll Need
For the Salmon Fillets
You’ll need four 6-ounce salmon filets (Costco salmon is our favorite), olive oil for drizzling, and simple seasonings like salt and pepper to bring out the fish’s natural flavor.
For the Creamy Lemon Dill Sauce
This sauce combines Greek yogurt, mayonnaise, chopped dill (freeze-dried or fresh), lemon juice and zest, granulated garlic, and salt and pepper. The mix creates a tangy, creamy topping that transforms your salmon into something special.
Choosing the Best Salmon for Baking
When picking salmon, consider these common varieties:
| Type | Flavor Profile | Fat Content | Skin Option Pros & Cons |
|---|---|---|---|
| Atlantic | Mild, buttery | Higher fat content | Skin-on holds moisture; skin-off flakes quicker |
| Sockeye | Rich, deep flavor | Moderate fat | Skin adds crispiness if baked |
| Coho | Milder than Sockeye | Lower fat | Skin-off cooks evenly but can dry out |
For this recipe, skin-on salmon helps keep the fillet juicy during baking, but skin-off works fine if you prefer easier plating.
How to Make Baked Salmon with Lemon Dill Sauce (Step-by-Step)
- Preheat your oven to 400°F. Getting the oven hot ensures the salmon cooks evenly and develops a nice texture.
- Pat salmon filets dry with paper towels. This step helps the olive oil and seasonings stick better and encourages light browning.
- Line a baking tray with foil. This makes cleanup easier and prevents the fish from sticking.
- Place salmon on the tray, skin side down if using skin-on. Drizzle with olive oil, then sprinkle salt and pepper evenly over each filet.
- Bake between 12–16 minutes. Timing depends on thickness; use a meat thermometer to check for 135°F internal temperature to avoid overcooking.
- While salmon bakes, mix the lemon dill sauce ingredients in a bowl. This saves time and helps the flavors meld while the fish cooks.
- Remove salmon from oven at 135°F and let rest. Resting allows carryover cooking to bring the temperature to 145°F safely, resulting in perfectly moist salmon.
- Spoon the creamy lemon dill sauce over the fillets. Garnish with a lemon wedge if desired, then serve immediately.
(Process shots suggested: patting salmon dry, seasoning the fish, mixing the sauce, checking internal temp.)
The Secret to Perfectly Moist Salmon (Expert Tip)
The key to tender salmon is carryover cooking. Remove the fish from the oven at 135°F—when it’s nearly done but still moist inside—then let it rest for a few minutes to reach 145°F, the safe and ideal serving temp. This method prevents dry, overcooked salmon.
I recommend using a high-quality instant-read thermometer to get this just right. It takes the guesswork out of baking and guarantees juicy results every time.
Variations and Substitutions
| Ingredient | Options | Notes |
|---|---|---|
| Dill Sauce Base | All Greek yogurt, sour cream, dairy-free yogurt | Greek yogurt mix makes sauce creamy and tangy; sour cream adds richness |
| Herbs | Parsley, chives, basil | Use fresh or dried herbs; adjust amounts to taste |
What to Serve with Your Salmon
Try pairing this salmon with:
- Roasted asparagus (see my recipe for easy roasted asparagus)
- Simple cucumber salad for brightness
- Fluffy quinoa to soak up the sauce
- Garlic mashed potatoes for comfort
- Steamed green beans with a squeeze of lemon
These options create a balanced, flavorful meal that feels special but stays quick to prepare.
How to Store and Reheat Leftovers
Store leftover salmon and lemon dill sauce separately in airtight containers in your fridge. The salmon stays good for 2–3 days, and the sauce for up to 4 days.
To reheat salmon without drying it out, warm it slowly in a 275°F oven for 10–15 minutes until just heated through. Avoid microwaving to keep the texture tender.
Recipe for Baked Salmon with Lemon Dill Sauce
[Jump to Recipe]
Ingredients
- 4 6 oz salmon filets ((we like Costco salmon))
- 1 tbsp olive oil
- salt and pepper to taste
- lemon wedges for garnish if desired
- 1/3 cup greek yogurt
- 2 tbsp mayonnaise
- 1.5 tbsp dill (chopped if using fresh) ((we use freeze dried but fresh works well too))
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp granulated garlic
- salt and pepepr to taste
Instructions
- Preheat oven to 400 degrees farenheit.
- Place salmon on a foil lined baking tray. Drizzle top with olive oil, salt and pepper. Bake for 12-16 minutes depending on the thickness of salmon filet. Once internal temperature reaches about 135 degrees, remove from oven and let rest until 145 degrees internally (the safe cooking point of salmon).
- While salmon is baking, mix together dill sauce ingredients. Set aside.
- Once salmon is cooked to your liking, spoon dill sauce on top. Garnish with lemon wedge if desired and serve.
Notes
- Baking to 135°F and letting salmon rest ensures moist, tender fillets.
- Use parchment paper instead of foil for easier non-stick cleanup if preferred.
- Both fresh and freeze-dried dill work equally well in the sauce.
Baked Salmon with Lemon Dill Sauce
Ingredients
Equipment
Method
- Preheat oven to 400°F and line a baking sheet with foil.
- Place salmon on the foil-lined sheet, drizzle with olive oil, season with salt and pepper, and bake 12–16 minutes until the thickest part reaches about 135°F; rest until it carries over to 145°F.
- While salmon bakes, whisk together the Greek yogurt, mayonnaise, dill, lemon juice, lemon zest, granulated garlic, and a pinch of salt and pepper until smooth; adjust seasoning to taste.
- Spoon the sauce over the salmon and garnish with lemon wedges. Serve immediately.
Notes
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, but thaw it completely in the fridge overnight for best results before baking.
How do I know when salmon is cooked without a thermometer?
Look for opaque flesh that flakes easily with a fork. If it still looks translucent, it needs more time.
My dill sauce is watery, what did I do wrong?
If using fresh herbs, make sure to pat them dry well. Also, use thick, full-fat Greek yogurt for creaminess.
Can I make this ahead of time for meal prep?
Yes, prepare the dill sauce and salmon separately, then combine just before serving for fresh flavor.
Conclusion
This baked salmon with lemon dill sauce recipe is exactly the kind of easy, flavorful dinner I love to make on busy nights. It’s fast, comforting, and feels special without any fuss. What’s your favorite side dish to serve with salmon? I’d love to hear your ideas in the comments below!
