Kitchen notes · a little help before you start

Baked Lemon Dill Salmon with Yogurt Sauce

Name: Baked Lemon Dill Salmon with Yogurt Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 each 6- oz salmon fillets; 2 Tbsp extra virgin olive oil; 1 1/2 tsp lemon zest; 2 Tbsp fresh lemon juice; As Needed + As Needed Salt; As Needed + As Needed black pepper; 1/3 cup fat free plain Greek Yogurt; 3 Tbsp mayonnaise (full fat); 1 clove garlic (finely minced); 1 Tbsp chopped fresh dill; 3 tsp milk; 1/2 tsp honey

Lemony salmon with creamy dill sauce offers a pleasant mix of richness and tang. Fresh dill and garlic run through the cool yogurt topping, giving each warm bite of fish a little brightness.

Prep: 10 min
Cook: 15 min
Total: 25 min
Original yield: Serves 4
Ingredients: 12 listed

Make it part of your week

Estimating…

Main courseAmericanFishPrep: 15 minutes or lessTotal: 30 minutes or lessBakingBaked & roasted

Recipe categories & planning details

Meal type: Main course
Primary protein: Fish
Cuisine: American
Cooking method: Baking · Baked & roasted
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Whisk the lemon coating

Combine oil, lemon zest and juice before drizzling and gently rubbing the mixture over the salmon.

2. Season both surfaces

Season the tops, turn the fillets, then add the lemon mixture and season the other surface before baking.

3. Let the sauce lose its chill

Give refrigerated sauce its stated room-temperature pause before serving so it is not ice cold on the warm fish.

Get to know the ingredients

Greek yogurt

Plain fat-free Greek yogurt combines with full-fat mayonnaise as the creamy base for the dill sauce.

Fresh dill

Chopped fresh dill is mixed into the yogurt sauce with garlic and honey before its consistency is adjusted.

Milk

Use enough milk in the yogurt mixture to reach the sauce consistency you prefer before seasoning it.

The last little job

Sauce over warm salmon

Serve the cooked salmon warm with creamy dill sauce over the top after the sauce has lost its refrigerator chill.

A little more help as you go

A short salmon pause

Let the coated salmon rest at room temperature for the stated ten minutes before the baking stage.

Extra sauce as dip

Keep extra sauce refrigerated for a few days, and use it as a vegetable dip if you like.

A few questions you might have

Is the dill sauce baked with the fish?

No, mix the yogurt sauce separately and serve it over the warm cooked salmon after its refrigerator chill eases.

What affects the baking time?

The directions note that fillet thickness and your preferred doneness affect how long the salmon takes to bake.

Can I loosen the yogurt sauce?

Yes, the sauce directions add milk as needed to reach the consistency you want before seasoning.

Does the lemon mixture contain dill?

The lemon coating uses oil, zest and juice; the fresh dill is mixed separately into the yogurt sauce.

Can extra dill sauce be saved?

The sauce lasts a few days refrigerated and can also be used as a vegetable dip.

Any more cooking tips?

The yogurt dill sauce keeps for a few days in the fridge. It's good as a vegetable dip, too.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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