This oven baked salmon with lemon dill yogurt sauce is an easy, fresh, and healthy dinner will be on the table in 30 minutes!
If you love this salmon recipe, then you might love this easy chipotle maple grilled salmon!
This post has been updated since it was originally published on 1/30/2017
Why you’ll love it
Quick and easy dinner – If you need a stress free dinner that’s great for weeknights, but also works great if you’re having company, then you’ll love this baked salmon! Ready to eat in 30 minutes.
Healthy – Salmon is a great source of omega-3 fatty acids, vitamins B12, D, and potassium. The healthy fat found in salmon is what makes it satiating and will keep you full.
Yogurt sauce – The baked salmon alone has lots of flavor thanks to the fresh dill and lemon juice, but when you top it with the lemon dill yogurt sauce it’s a home run! It’s creamy, tangy, and full of bright fresh flavor.
High protein meal – If you’re looking for a meal that’s packed with protein, you’ve found the right recipe!
Why should you brine salmon?
Brining salmon is a simple process that consists of submerging the salmon in salt water for about 10 minutes.
Brining the salmon will prevent albumin (the white congealed stuff) from leaching out of the fillets. It also results in a more tender and juicier piece of fish.
- Salmon fillets – Wild or farm raised salmon can be used. You can also you skin on or off.
- Lemon – Fresh lemon zest and juice add a bright citrus flavor to both the salmon and yogurt sauce.
- Dill – Fresh dill is best for this recipe. The dill compliments the lemon and salmon perfectly.
- Greek yogurt – Plain Greek yogurt is the base for the yogurt sauce. It’s creamy, tangy, and full of protein.
- Kosher salt – A good about of salt is used in the brine for the salmon. It won’t make the salmon salty.
How to make baked salmon
Brine the salmon – This step is optional, but I highly recommend trying it out. It only takes 10 minutes.
Place the salmon fillets flesh side down in a shallow dish. Combine water and kosher salt in a measuring glass and stir together. Pour the salt water over the salmon and let it brine for 10 minutes.
Remove the salmon from the brine and pat it dry with paper towels.
Season and bake – Preheat your oven to 425* F. while the salmon is brining and move the rack up to the top third of the oven. Line a baking sheet with parchment paper.
Season the salmon with salt and pepper then bake for 10-15 minutes or until a thermometer inserted in the thickest part reaches 125-135° F. Squeeze fresh lemon juice over the salmon and sprinkle on chopped dill.
How to make lemon dill yogurt sauce
To make the lemon dill yogurt sauce, simply whisk together the Greek yogurt, lemon zest and juice, chopped dill, and season with salt and pepper. Taste the sauce for seasoning and adjust as needed.
What to serve with baked salmon
There are so many great side dishes and salads that can be served with this baked salmon. Rice is almost always on my plate with salmon, but pasta or a pasta salad such as this Greek orzo salad would also be delicious.
Leftovers and reheating
Baked salmon tastes best the day it is made, however you can store the leftovers in an airtight container for up to 3 days.
Personally I don’t recommend reheating salmon as it tends to dry out. I prefer to just eat the leftover cold or add them to a salad. Try adding it to this Greek salmon salad with tahini yogurt dressing.
More Salmon Recipes
- 2 (4 oz) skin on salmon fillets, wild caught if possible
- Kosher salt, fresh ground black pepper, lemon zest, lemon juice and fresh dill to taste
- 1 cup of water + 1 tablespoon kosher salt (optional)
Lemon Dill Yogurt Sauce
- 6 oz. plain non-fat Greek yogurt
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- Kosher salt and fresh ground black pepper to taste
- Preheat oven to 425° F. and line a baking sheet with parchment paper.
- Whisk together the water and tablespoon of kosher salt. Place the salmon fillets in a shallow dish and pour the water salt mixture over them so that the fillets are submerged in the liquid. Brine for 10 minutes then remove the salmon and pat dry with paper towels.
- Place the salmon on the prepared baking sheet, brush or spray with a little olive oil and sprinkle with kosher salt and fresh ground black pepper. Bake the salmon for 10-15 minutes or until a thermometer inserted in the thickest part registers 125° F.
- Remove the salmon from the oven and squeeze fresh lemon juice over the top. Sprinkle with lemon zest and fresh dill.
- Whisk together all of the ingredients for the sauce and serve with the salmon.
*Brining the salmon is optional, but I did have great results with it.