Baked Salmon Lemon Dill (Print)

Tender baked salmon fillets topped with a bright lemon dill sauce for a simple, elegant dish.

# What You Need:

→ Salmon

01 - 4 salmon fillets, 6 ounces each, skin on or off
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 lemon, sliced

→ Lemon Dill Sauce

06 - ½ cup sour cream or Greek yogurt
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon fresh lemon juice
09 - 2 teaspoons lemon zest
10 - 2 tablespoons fresh dill, finely chopped or 2 teaspoons dried dill
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. Line a baking sheet with parchment paper or spray lightly with nonstick spray.
02 - Arrange salmon fillets on the baking sheet. Drizzle with olive oil, then sprinkle salt and pepper evenly. Place a lemon slice atop each fillet.
03 - Bake the salmon for 12 to 15 minutes, until it flakes easily with a fork and reaches an internal temperature of 145°F.
04 - While baking, whisk together sour cream or Greek yogurt, mayonnaise, lemon juice, lemon zest, dill, garlic, salt, and black pepper in a small bowl until smooth.
05 - Remove salmon from oven, transfer fillets to plates, and spoon the lemon dill sauce over each fillet or serve alongside.
06 - Optionally, garnish with additional fresh dill or lemon wedges before serving.

# Expert Advice:

01 -
  • The sauce transforms a simple baked fillet into something that tastes restaurant quality, but takes barely longer than the fish itself.
  • It's forgiving enough for a Tuesday dinner but elegant enough to serve when people actually matter.
  • Fresh dill and lemon create brightness that somehow feels both comforting and fancy.
02 -
  • Don't overcook the salmon or you'll lose that tender, moist texture that makes this dish worth making; a minute too long turns it from perfect to disappointing.
  • Fresh dill is genuinely worth seeking out here because dried dill tastes like dusty regret, and this sauce deserves better.
  • Zest the lemon before you cut it and squeeze the juice; it's easier and you won't accidentally get your hands all over the peel.
03 -
  • Pat your salmon fillets dry with a paper towel before seasoning; moisture is the enemy of a nicely cooked surface.
  • Taste your sauce before serving and adjust the lemon or salt; flavor intensity varies with fresh ingredients, so trust your palate.

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