Lemon Dill Salmon

There are many recipes pairing salmon with lemon, dill, and cream or mayonnaise to make a decadent dish, but I wanted to make a version that would be full-flavored and elegant, but still healthy. While developing this recipe, I decided to hold the cream and use Greek yogurt as an alternative!

The result is this recipe for lemon dill salmon with creamy dill sauce. The salmon cooks fast under the broiler, and the tangy, velvety topping elevates every bite. Tender, flaky salmon is packed with protein and omega-3s, making it a powerhouse for both flavor and nutrition. The creamy yogurt sauce adds a refreshing twist, balancing the richness with a light, zesty finish.

Key Ingredients

• Salmon fillets are the star here. I start with a 1 1/2 pound center cut fillet, and then slice it into 6 (4-ounce) portions. You can leave the skin on or take it off. Try to avoid farmed salmon if you can, opting for wild-caught salmon as it has a better flavor, more nutritional benefits, and it is sustainable.
• Extra virgin olive oil use your favorite high-quality EVOO to add a rich flavor to the sauce and help the salmon brown nicely under the broiler. 
• Greek yogurt is the base for the creamy dill sauce. Choose whole milk yogurt to give the sauce the creamiest, most luxurious texture and flavor.
• Dill: Salmon and dill are the best of friends, and the use of this herb in both its fresh and dried form adds a vibrant and fragrant note to this dish. 
• Lemon balances the creaminess of the sauce. I like to serve the finished salmon with lemon wedges for squeezing over top when serving. 

How to Make Lemon Dill Salmon

• Preheat the broiler. Place the oven rack about 6 inches from the broiler heating element in your oven. Set the broiler to high.
• Prepare the salmon fillets. Pat 6 (4-ounce salmon fillets) dry and arrange them on a foil-lined baking sheet. Drizzle with extra virgin olive oil and rub to coat evenly. Season generously with salt and freshly ground pepper.
• Broil the salmon. Place the salmon under the broiler and cook for 4 to 6 minutes, depending on the thickness, until the flesh turns opaque, a little crispy on top, and flakes easily with a fork. 
• Make the Creamy Dill Sauce. In a small bowl combine 1/2 cup Greek yogurt, one tablespoon olive oil, 1 teaspoon dijon mustard, 1 minced garlic clove, 2 tablespoons fresh minced dill, 1/2 teaspoon dried dill, 1 teaspoon of lemon juice, and a 1/2 cup of hot water. Stir to combine. Add salt and pepper to taste. Stir again.
• Finish and serve. Transfer the salmon to a platter and spoon the creamy dill sauce over the top or serve it on the side. Garnish with some fresh fronds of dill and lemon wedges. 

Make it Your Own

• Swap lemon for lime: Use lime juice and zest in both the salmon and the sauce for a slightly sharper, more vibrant citrus note.
• Add capers: Stir a spoonful of capers into the creamy dill sauce for a briny pop that complements the richness of the fish.
• Try it with trout: Use the same lemon dill treatment on trout fillets or a whole trout for a slightly milder, equally elegant dish.
• Serve it cold: Chill the cooked salmon and spoon the dill sauce on top for a refreshing, make-ahead option perfect for warm weather.

Cook the Salmon Differently

• Grill the salmon: This gives the salmon a lightly smoky flavor that pairs beautifully with the cool, creamy dill sauce. Use one of these two methods. 
• Pan-sear the salmon: Cook the salmon in a hot skillet with olive oil until the skin is crisp and golden, then spoon the sauce over just before serving.
• Bake the salmon: Roast the salmon for extra-tender, evenly cooked fillets.

Perfect Pairings

• To satisfy your carb needs, this recipe pairs well with Roasted Baby Potatoes or Saffron Rice.
• For a vegetable accompaniment, try it with Easy Grilled Asparagus or Roasted Green Beans.
• For a more summery feel, pair it with a hearty salad such as Greek Potato Salad.