Baked Salmon with Dill and Lemon Sauce (Printer-friendly)
Tender salmon fillets with bright, creamy dill and lemon sauce. Simple, elegant, and ready in under 30 minutes.
# What You'll Need:
→ Fish
01 - 4 skinless salmon fillets, 6 oz each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper
→ Lemon Dill Sauce
05 - 1/2 cup sour cream or Greek yogurt
06 - 2 tablespoons fresh dill, finely chopped
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 small garlic clove, minced
10 - 1/2 teaspoon Dijon mustard
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon black pepper
→ Garnish
13 - Lemon slices
14 - Fresh dill, optional
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry with paper towels. Rub both sides with olive oil and season with salt and black pepper.
03 - Place salmon fillets on the prepared baking sheet, spacing them evenly.
04 - Bake for 12 to 15 minutes, or until salmon is just cooked through and flakes easily with a fork.
05 - In a small bowl, combine sour cream or Greek yogurt, dill, lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and black pepper. Whisk until smooth.
06 - Remove salmon from oven. Plate fillets and spoon dill and lemon sauce over each serving.
07 - Garnish with lemon slices and extra dill if desired. Serve immediately.
# Expert Tips:
01 -
- The sauce comes together in minutes while the salmon bakes, making this feel like a restaurant-worthy dish with barely any effort.
- That moment when you flake the salmon with your fork and it practically melts into the creamy dill sauce will convert even the most reluctant fish eaters.
02 -
- Overcooking salmon is the biggest mistake I made for years, as it should still have a slightly translucent center when removed from the oven.
- Adding a splash of warm water to the sauce if its too thick creates the perfect consistency for drizzling without diluting the flavor.
03 -
- For the most succulent salmon, remove it from the refrigerator 15 minutes before cooking to take the chill off.
- When zesting your lemon, only take the yellow part, avoiding the bitter white pith that can overpower your delicate sauce.