Easy Baked Salmon with Creamy Dill Sauce

Pro tips

• Pat the salmon fillet dry with paper towels before applying the sauce to prevent excess moisture and help the topping adhere.
• Spread the sauce evenly across the entire fillet and slightly up the sides for maximum flavor coverage.
• Check doneness at 12-15 minutes for a 2 lb fillet rather than the full time — salmon cooks quickly and dries out if overdone.
• Squeeze fresh lemon juice over the finished salmon just before serving to brighten the creamy sauce.

Substitutions

• Mayonnaise → Greek yogurt (lighter option, slightly tangier)
• Fresh dill → fresh tarragon or parsley (similar herbaceous note)
• Dijon mustard → whole grain mustard (coarser texture, milder flavor)

Storage & make-ahead

Store leftover salmon in an airtight container for up to 3 days. Reheat gently at 275°F for 10-12 minutes covered with foil to retain moisture.

Equipment

Baking sheet or parchment paper · Instant-read thermometer (optional but recommended)

How do I know when the salmon is done?

Salmon is done when it flakes easily with a fork and reaches 145°F internally. The flesh should be opaque and moist, not translucent.

Can I use frozen salmon?

Yes, thaw the salmon completely in the refrigerator beforehand. Pat it dry before coating with the sauce to ensure even browning.

What size salmon fillet should I use?

A 2 lb fillet typically serves 4-6 people depending on portion size. You can scale the sauce proportionally for smaller or larger fillets.

Can I make the dill sauce ahead of time?

Yes, mix the mayo, soy sauce, dijon, garlic, and dill up to 24 hours ahead. Store in an airtight container and apply just before baking.

What temperature should the oven be?

Preheat to 400°F. This temperature allows the salmon to cook through while the sauce caramelizes slightly on top.