Baked Salmon with Dill Sauce pairs tender and flaky salmon with a cool and creamy sauce. Bake the salmon with fresh lemon and dill then mix up the sour cream-based sauce while it bakes. Ready in 30 minutes or less!
30 Minute Meal – Perfect for when you need dinner ready fast!
Fresh and Flavorful – Dill and lemon add freshness to the recipe and the sauce really adds a nice punch of flavor to the salmon.
Perfectly Cooked Salmon – The salmon is flakey and tender.
Health Benefits – Salmon is really good for you. It’s packed with antioxidants and high in protein.
Ingredients For Salmon With Dill Sauce
Lemon Dill Sauce:
Sour Cream – For a lighter sauce, you can swap in plain greek yogurt.
Dijon Mustard – The sweet and spicy taste of dijon pairs perfectly with salmon. You could swap in yellow mustard if you’re fresh out of dijon.
Fresh Dill – I highly recommend using fresh herbs here. If you only have dried dill, cut the amount in half since the flavor is more intense.
Lemon – for both the zest and juice. Pro Tip – Roll the lemon on the counter for 20 seconds before slicing; it will bring out all of the natural juice.
Spices – Salmon has a great flavor on its own, so the spices for the sauce are minimal; just garlic powder, salt, and pepper.
Milk – This is optional if you want a thinner sauce, or you can omit for a thicker, creamy sauce.
Salmon Fillets – about 4-6 ounces each. You can buy filets with or without skin.
Fresh Lemon Slices
How To Make Baked Salmon with Lemon Dill Sauce
Get a detailed list of ingredients & instructions in the recipe card below.
With just minutes to prep and less than 20 minutes to bake, this easy salmon recipe is fast and easy.
Prep – Start by preheating the oven and spraying a large baking dish with cooking spray. You can also use a baking sheet; in this case, I recommend covering with foil and turning up the sides to prevent juices spilling out.
Add Salmon – Pat dry the salmon filets and add to the baking dish. Season the salmon with salt and pepper, to taste, then top with the lemon slices and sprigs of dill.
Bake Salmon – Bake in the preheated oven for about 18-20 minutes. The salmon should be light pink throughout and have an internal temp of 140 degrees F. Remove from the oven and tent with foil to rest for 5 minutes.
Dill Sauce – While the salmon is cooking, make the creamy dill sauce by whisking the sauce ingredients (except for the milk) in a small bowl. It should be combined, smooth, and creamy. Taste the sauce and adjust the lemon juice and chopped dill. You can add a little milk to thin out the sauce to your liking.
Serve – Remove the baked lemon slices and dill sprigs from the filets and plate the salmon. Drizzle each filet with the lemon dill sauce.
How do I know when salmon is done?
You can tell when salmon is done by the temp or by the color and texture. The internal temperature of salmon should be 145 degrees F but you can remove it from the oven at 140 degrees F as it will continue to cook while it rests.
To judge doneness without a thermometer, look for the salmon to be opaque, pink, and it should flake easily with a fork.
Do I leave the skin on for cooking?
When cooking salmon, I like to leave the skin on as it helps keep the fish moist and tender. After cooking, it will easily pull away from the skin. If your filets don’t have skin, that is okay too. Just make sure to well grease the baking dish so it doesn’t stick.
What kind of salmon should I buy?
There are two types of salmon in most grocery stores – Wild Caught and Farm-Raised. Wild Caught has a richer flavor while farm-raised is more mild. You can use either variety of salmon in this recipe.
Air Fryer – Instead of baking the salmon in the oven, you can cook it in the air fryer. Air fry at 400 degrees F for 7 to 9 minutes.
On the Grill – You can also grill the salmon in foil packets. Seal up the salmon with the lemon and dill. Grill over medium (about 400 degrees F) for about 10 to 12 minutes until the salmon is cooked and flakey.
Sauce – To make it thicker and even creamier, you can add mayonnaise. For a yogurt dill sauce, replace the sour cream with plain Greek yogurt.
Storing and Reheating
Storage – Cool to room temperature and store in an airtight container and in the fridge for up to 3 days.
Freezing – The sauce is best when fresh and doesn’t do well in the freezer. To freeze just the salmon, wrap it tightly in plastic wrap to prevent freezer burn, then place in a resealable freezer bag. Freeze for up to 4-6 months.
Reheating – Reheat in the microwave if needed, but leftovers are also great served cold. Use caution when microwaving; salmon can overcook quickly and turn dry adn rubbery.
Pat the Salmon Dry – Drying the salmon filets helps them get a crisper texture on the outside while remaining moist and tender on the inside.
Don’t Overcook the Salmon – Keep in mind that the salmon will continue to cook while it rests, so remove from the oven at 140 degrees F as it will reach 145 degrees F from resting.
Preheat the oven to 400 degrees F. Spray a large baking dish with nonstick cooking spray.
Pat the fish dry with paper towels. arrange the salmon in the baking dish and sprinkle with salt and pepper. Arrange lemon slices on top of the salmon filets and set sprigs of dill on top of the lemon.
Bake in the fully preheated oven for 18-20 minutes, or until salmon is light pink throughout and registers 140 on a meat thermometer. Remove from the oven and tent with foil to rest for 5 minutes.
Meanwhile, make the dill sauce. Whisk ingredients (except milk) together in a small bowl until fully combined, smooth and creamy. Taste and adjust seasonings and lemon juice and dill to your liking. Add milk as desired for a thinner sauce. Set aside.
To serve, remove lemon slices and dill from the salmon. Plate and top with the dill sauce. Serve with rice and steamed veggies.
Storage – Cool to room temperature and store in an airtight container and in the fridge for up to 3 days.Freezing – The sauce is best when fresh and doesn’t do well in the freezer. To freeze just the salmon, wrap it tightly in plastic wrap to prevent freezer burn, then place in a resealable freezer bag. Freeze for up to 4-6 months.Reheating – Reheat in the microwave if needed, but leftovers are also great served cold. Use caution when microwaving; salmon can overcook quickly and turn dry adn rubbery.
Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.