Oven-Baked Salmon with Creamy Dill Sauce Recipe

Need a simple, healthy dinner ready in under 30 minutes? This Baked Salmon with Dill Sauce is ideal for busy weeknights. The salmon is tender and flaky, and the creamy lemon-dill sauce is bright and refreshing—an elegant combination that’s quick to prepare.

All it takes is about 25 minutes and fewer than 10 ingredients to get dinner on the table. Lightly seasoned salmon bakes to flaky perfection and is finished with a creamy Greek yogurt sauce flavored with lemon, Dijon, garlic, and fresh dill. The result feels special but requires no fuss.

Salmon is excellent on its own, but a great sauce can elevate it. This lemon-dill yogurt sauce adds tang and herbaceous brightness that pairs perfectly with the fish. The sauce is versatile — try it with roasted potatoes, steamed vegetables, or as a dip alongside the salmon.

Cool Greek yogurt gives the sauce a creamy texture while keeping it lighter than alternatives. Dijon provides a little bite, lemon brightens the flavors, and fresh dill ties everything to the salmon for a classic match.

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🛒 Ingredients You’ll Need

• Salmon — Individual portions (6 oz each) work well. Use skin-on or skin-off according to preference.
• Greek yogurt — Thick and creamy; keeps the sauce light while adding protein.
• Fresh dill — Best for bright, herb-forward flavor.
• Lemon juice — Freshly squeezed for brightness.
• Dijon mustard — Adds a sharp, tangy depth that complements the yogurt and dill.
• Garlic — Minced for even distribution and stronger flavor.
• Olive oil, salt, and pepper — For seasoning and to keep the salmon moist while baking.

See the recipe card below for exact measurements and step-by-step instructions.

📓 How To Buy The Best Salmon

Start with quality fish for the best results. Atlantic (often farmed) and Sockeye (wild-caught) are both excellent options. Frozen, flash-frozen fish can be as good or better than “fresh” if your local supply chain is long. If the fillet has skin, leaving it on while baking helps retain moisture—remove it after cooking if you prefer.

📋 Variations

• Use full-fat, light, or fat-free Greek yogurt depending on preference.
• Substitute dried dill (1 tsp dried for each tbsp fresh) if needed, or add lemon zest for extra brightness.
• Add a pinch of cayenne or chipotle for heat.
• Roast the salmon on a sheet pan, a 9×13 dish, or any pan with a short lip to catch juices.

🔪 Step-By-Step Recipe Instructions

Step 1: Preheat oven to 425°F.

Step 2: In a small bowl, combine Greek yogurt, Dijon mustard, minced garlic, chopped fresh dill, fresh lemon juice, salt, and pepper. Mix until smooth and set aside.

Step 3: Lightly brush or baste the baking sheet with olive oil and place the salmon fillets on the sheet, skin-side down if the skin is on.

Step 4: Using a basting brush or spoon, generously spread the dill sauce over the top and around the edges of each fillet. Reserve about 1/4 cup of sauce before coating if you’d like to serve extra with the cooked salmon.

Step 5: Bake for 15–18 minutes, depending on thickness and desired doneness. Check at 15 minutes—the flesh should flake easily with a fork. If you prefer a precise result, the safe internal temperature is 145°F.

Remove from the oven and serve immediately, drizzling any reserved sauce over the salmon for an extra burst of flavor.

🍲 Serving Suggestions

Pair this baked salmon with dill sauce with sides like roasted green beans, oven-roasted potatoes, rice pilaf, crusty rolls, or a simple romaine salad for a complete, balanced meal.

📋 Storage and Reheating

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the oven at 300°F (wrapped in foil) for 10–15 minutes, on the stovetop over low heat with a little oil for 5–6 minutes, in an air fryer at 325°F for 3–5 minutes, or in the microwave in 30-second increments with a drizzle of olive oil.

🐟 More Salmon Recipes You’ll Love

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