Baked Lemon Salmon with Creamy Dill Sauce

03.01.2014

Baked Lemon Salmon with Creamy Dill Sauce | Cooking Classy I can still remember the first time I started to like salmon. I always hated it as a kid and things did change one day. My grandparents lived with us for a few years when I was little and my grandpa was a big fisherman. So, of course he had to do the dream fisherman vacation and go to Alaska on a fishing trip. Let’s just say his fishing trip was successful and he brought home at least a years supply of salmon. I was never excited when I’d hear it was salmon for dinner, until one day my grandma breaded it and deep fried it into these little chicken nugget type salmon bites. That was when I first started liking salmon. Wonder why :)? Now salmon is one of my favorite foods. I don’t make it as often as I’d like because my husband doesn’t like salmon – so it creates a challenge for me. I have to make the salmon especially good and extra flavorful so he’ll like it. It can’t taste all fishy or he’d totally snub it. This salmon recipe was a big success with my family. My husband loved it as did my 5 year old, and I even got my super picky 3 year old to eat it. My daughter kept asking for more of the sauce. I love adding a sauce to salmon because it just gives something more and adds a little pizazz. The flavor of this sauce is similar to a Greek tzatziki sauce yet it’s a little creamier thanks to the small amount of mayonnaise (and it’s less chunkier of course since there’s no cucumber, like you find in a traditional tzatziki sauce). You’ll love all the vibrant flavors of this salmon with it’s abundance of fresh herb and citrus. If you are going to spend the money for a slightly higher priced dinner you better make it good right? This super simple salmon recipe definitely should not disappoint! Enjoy! Also, if you love salmon be sure to check out my favorite salmon recipe EVER, click here for the recipe. This one is a very close second but I think the other will forever be my favorite salmon. Baked Lemon Salmon with Creamy Dill Sauce | Cooking Classy Baked Lemon Salmon with Creamy Dill Sauce | Cooking Classy

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Baked Lemon Salmon with Creamy Dill Sauce

5 from 2 votes

The flavor of this sauce is similar to a Greek tzatziki sauce yet it's a little creamier thanks to the small amount of mayonnaise (and it's less chunkier of course since there's no cucumber, like you find in a traditional tzatziki sauce). You'll love all the vibrant flavors of this salmon with it's abundance of fresh herb and citrus.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 390 kcal

Ingredients

  • 4 6- oz salmon fillets
  • 2 Tbsp extra virgin olive oil
  • 1 1/2 tsp lemon zest
  • 2 Tbsp fresh lemon juice
  • Salt and freshly ground black pepper

Creamy Dill Sauce

  • 1/3 cup fat free plain Greek Yogurt
  • 3 Tbsp mayonnaise (full fat)
  • 1 clove garlic , finely minced
  • 1 Tbsp chopped fresh dill
  • 2 - 3 tsp milk
  • 1/2 tsp honey
  • Salt and freshly ground black pepper

Instructions

  1. Preheat oven to 400 degrees. In a bowl, whisk together olive oil, lemon zest and lemon juice. Grease a 13 by 9-inch baking dish and place salmon fillets in baking dish. Season tops of salmon with salt and pepper then rotate to opposite side. Drizzle tops evenly with lemon mixture and gently rub over salmon, then season tops with salt and pepper. Let rest at room temperature 10 minutes, then bake in preheated oven 12 - 16 minutes, or until salmon has cooked through (cook time will vary based on thickness of fillets and how well done you liked them). Serve warm topped with Creamy Dill Sauce.
  2. For the sauce:
  3. In a bowl, mix together Greek yogurt, mayonnaise, garlic, dill, honey, and enough milk to reach desired consistency. Season with salt and pepper to taste. Store in refrigerator, allow to rest at room temperature 20 minutes before serving (just so it's not ice cold over warm salmon).
  4. Recipe Source: Cooking Classy
Nutrition Facts
Baked Lemon Salmon with Creamy Dill Sauce
Amount Per Serving
Calories 390 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 3g 15%
Cholesterol 98mg 33%
Sodium 148mg 6%
Potassium 856mg 24%
Total Carbohydrates 2g 1%
Sugars 1g
Protein 35g 70%
Vitamin A 1.4%
Vitamin C 5%
Calcium 4.2%
Iron 7.6%
* Percent Daily Values are based on a 2000 calorie diet.

Baked Lemon Salmon with Creamy Dill Sauce | Cooking Classy

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77 comments

  • Noor: The recipe looks great, and I’m really excited to try it! I was wondering if you had any recommendations for the amount of dill to use, as there was no amount listed under the ingredients. March 1, 2014 at 8:17pm Reply

  • Nicole Wilson: The recipe doesn’t include dill in the cream sauce. How much do you add? Thanks! March 1, 2014 at 8:13pm Reply

  • Courtney: How much dill goes in the sauce? :) Looks delicious! March 1, 2014 at 8:00pm Reply

  • Laura (Tutti Dolci): What a beautiful presentation for salmon, and I love that creamy sauce! March 1, 2014 at 6:43pm Reply

  • Carla: Where is the dill? March 1, 2014 at 5:55pm Reply

  • Shannon O’Donnell: This sounds delicious! Quick little question though, am I missing the dill in the ingredients…? How much do I need? Thanks for this recipe, everything I make from your blog is a HIT in this house and I’m sure this will be on the ‘make it again’ list. March 1, 2014 at 5:17pm Reply

  • George: I liked this recipe. Lots.

    I don’t usually comment on savory recipes, being a pastry guy (retired), but I couldn’t help noticing you’d used olive oil in the baking. My question is, did you have any problem with the olive oil smoking out, being that it has such a low smoke point?

    The fish looks good in your pix so I was curious. March 1, 2014 at 4:45pm Reply

    • Jaclyn: Hi George, yes that is a good point but I didn’t have any problems with the olive oil smoking. If you are worried about it you could use a regular or light olive oil (no extra virgin). Hope you try the recipe! March 1, 2014 at 11:54pm Reply

  • Pam: Is there any dill in the sauce? March 1, 2014 at 4:13pm Reply

  • Jaclyn: You’re welcome! I hope you love this recipe! March 6, 2014 at 12:00pm Reply

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