Baked Lemon Salmon with Creamy Dill Sauce
This Baked Lemon Salmon with Creamy Dill Sauce is a simple, flavorful, and healthy weeknight dinner that everyone will love!
Equipment
- Oven-safe baking dish
- Mixing Bowl
- Whisk
- Measuring Spoons
- Fish Spatula
Ingredients
- 4 salmon fillets (6-oz each)
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- salt and freshly ground black pepper to taste
- 1/3 cup fat-free plain Greek yogurt
- 3 tablespoons mayonnaise (full fat)
- 1 clove garlic finely minced
- 1 tablespoon chopped fresh dill
- 2 - 3 teaspoons milk
- 1/2 teaspoon honey
- salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) to prepare for even cooking and a slight crust on the salmon.
- In a small bowl, combine the extra virgin olive oil, lemon zest, lemon juice, salt, and freshly ground black pepper.
- Pat the salmon fillets dry with paper towels and place them in the baking dish. Brush the lemon-oil mixture generously over the top of each fillet.
- Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork and reaches 145°F (63°C) internal temperature.
- While the salmon bakes, combine Greek yogurt, mayonnaise, minced garlic, chopped dill, milk, honey, salt, and pepper in a mixing bowl. Whisk until smooth and creamy.
- Adjust sauce consistency with more milk if needed and taste to adjust seasoning.
- Remove the cooked salmon from the oven and drizzle the creamy dill sauce over the fillets. Serve immediately with additional dill and lemon wedges if desired.
Notes
- Marinate the salmon in the lemon mixture for up to 30 minutes to enhance flavor.
- Use high-quality salmon for the best taste and texture.
- Broil the salmon for the last minute to get a crispy top.
- Refrigerate leftovers in an airtight container for up to 3 days and reheat gently.
- The creamy dill sauce can be made a day ahead and stored refrigerated.