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This baked salmon with dill sauce comes together in 20 minutes, combining moist oven-baked fillets with a creamy, tangy sauce made from sour cream or Greek yogurt, fresh dill, and lemon juice.
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Preheat oven to 400°F (204° C). Bake salmon in a prepared pan for 15 minutes. I like to add a drizzle of olive oil and a sprinkle of salt on top of the salmon before cooking.
While the salmon is cooking, mix together the dill sauce ingredients (sour cream or yogurt, mayo, dill, lemon juice, garlic powder, salt, & pepper).
Set aside until salmon has finished baking
Spoon dill sauce over the baked salmon when serving.
Written automatically by CookOS, not by the creator.
Store leftover salmon and sauce separately in airtight containers in the refrigerator for up to 3 days; reheat salmon gently at 275°F until warmed through, then top with sauce.
Written automatically by CookOS, not by the creator.
Bake at 400°F for 15 minutes. The salmon is done when it flakes easily with a fork and the flesh is opaque throughout.
Yes. Mix the sour cream, mayo, dill, lemon juice, garlic powder, salt, and pepper up to 24 hours in advance and refrigerate in an airtight container.
Yes, Greek yogurt works as a 1:1 swap and adds extra protein while reducing fat content.
Roasted vegetables, steamed broccoli, rice, quinoa, or a green salad all complement the tangy dill sauce.
