Go Back

Salmon with Creamy Dill Sauce

This Salmon with Creamy Dill Sauce is simple to make but tastes gourmet - baked salmon with a delicious creamy dill sauce.

Ingredients

Salmon

  • 1.5 - 2lb. filet salmon (I like Atlantic salmon)
  • 3 tablespoons melted butter or olive oil
  • 2 teaspoons lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Creamy Dill Sauce

  • 2/3 cup plain Greek yogurt
  • 1/3 cup mayonnaise
  • 1 lemon, juiced
  • 3 tablespoons honey
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh dill, chopped finely
  • 2 tablespoons milk
  • 1/4 teaspoon salt

Instructions

Salmon

  1. Preheat oven to 400°F.

  2. Line a baking pan with parchment paper, and place salmon skin side down onto paper. (The skin easily falls off once cooked.)

  3. Brush salmon with butter or oil, then add salt, pepper, and lemon zest evenly over the top. (If you'd like it extra lemony you can place several lemon slices on top while baking. Or feel free to leave them off.)

  4. Once oven is preheated, bake salmon for 15-17 minutes (time will vary slightly based on thickness and weight of salmon), until edges are sizzling and salmon flakes away with a fork.

    Lightly salt again once it comes out of the oven.

  5. To serve, slice the salmon into serving-sized stripes with a knife, then use a spatula to remove from the skin and place on plates. The salmon should easily slide off the skin when it's cooked.

Creamy Dill Sauce

  1. In a small bowl or tupperware, whisk together all the sauce ingredients except the milk. Then add a little milk slowly. You can add as much milk or as little as you'd like to make the sauce thicker or thinner. We like it a little thick so it stays on the salmon without getting too runny.

  2. Once the salmon is done, serve a spoonful of sauce on each salmon piece. The sauce tastes great on the salmon and on any sides. We love to serve this with mashed potatoes and some kind of greens - a salad, asparagus, or fresh green beans.

  3. The sauce can be stored in the fridge, in an airtight container for up to a week.

  4. Enjoy!