Complete this delicious meal with a side of roasted asparagus and roasted mini potatoes or roasted garlic mashed potatoes. This is a tried and true salmon recipe that is quick and healthy without sacrificing flavor. Salmon filets are minimally seasoned and served with a super fresh, herb-filled, creamy yogurt sauce that complements the salmon without overpowering it. It’s ready in 15 minutes, clean up is a breeze, and leftovers store well for tucking into lunches like sandwiches or flaked on a salad.
How to make salmon with lemon dill sauce
This recipe will become a go-to for easy, healthy, and delicious weeknight dinners because it’s so simple to make in just a few easy steps:
Plain yogurt – this is the base of the sauce and adds a tangy flavor. Mayonnaise – adds creaminess. Lemon juice – brightens up the sauce and adds sourness. Dill – adds its fresh, herby, anise-like flavor. Capers – for their tangy, salty flavor and a bit of texture. Garlic – a flavor powerhouse that adds some kick. Sea salt and pepper – enhances the other flavors while bringing them all together.
Salmon filets – the fresher, the better (see our tips below for making the perfect salmon). Salt + pepper – a seasoning must for great flavor. Olive oil – adds moistures and seals it in.
When buying it at the grocery store or fish market, you want it to appear moist rather than dried out. This may seem obvious but moisture is a sign of freshness. It’s best used within a day or two of purchasing so plan to use it soon after your grocery run. Season with salt and pepper. Drizzle with olive oil. This adds moisture and seals it in. Bake until slightly opaque. Salmon is done when it reaches 140 degrees Fahrenheit. Be careful not to overcook it or it will become dry.
Check out our 8-minute baked salmon recipe, which has lots of seasoning ideas! To thaw frozen salmon, it’s best to defrost it in the fridge overnight. If you’re in a pinch, you can place it in a bowl with cold water. Check it after 30 minutes to see how it’s progressing and change the water every 30 minutes or so to prevent the salmon from coming to room temperature.
In a wrap or sandwich with sliced tomato and lettuce. Flaked into chunks on a salad or bed of your favorite greens. In tacos with shredded lettuce or green cabbage. Served atop or mixed into noodle dishes. In a grain bowl with roasted vegetables over a bed of quinoa, rice or other grain.
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