Baked Salmon with Dill Yogurt

There's a Tuesday afternoon I keep coming back to when a friend stopped by with wild-caught salmon from the market, and I suddenly wanted to create something elegant but honest. I'd been craving something light, something where the fish could actually taste like itself, not drowning in heavy cream or complicated techniques. That's when the cucumber yogurt sauce came to me—cool, bright, and ready in the time it takes the oven to work its magic on the salmon.

I made this for my sister after she mentioned wanting to eat more fish but always overthinking how to cook it. When she took that first bite, watching her eyes light up because the salmon was actually moist and the sauce was this perfect cool counterpoint—that moment made me realize sometimes the most satisfying meals come from just getting out of your own way and letting good ingredients speak.

Ingredients

• Salmon fillets (4, about 150g each): Skin-on holds moisture better during baking, but skinless works if that's what you prefer or have on hand.
• Olive oil (2 tbsp): This is your main seasoning and protection against sticking, so don't skip it or use too little.
• Lemon (1, thinly sliced): The slices do double duty as flavor and a shield, keeping the top of the fish from drying out.
• Sea salt (1 tsp) and black pepper (½ tsp): Simple seasoning that lets the salmon be the star.
• Greek yogurt (1 cup): Full-fat feels richer, but low-fat works and the flavor hardly shifts.
• Cucumber (½ cup, finely diced): Seeding it keeps the sauce from getting watery—learned that the hard way once.
• Fresh dill (2 tbsp): Chop it right before mixing so it stays vibrant and doesn't turn bitter or gray.
• Lemon juice (1 tbsp), garlic (1 small clove, minced), salt, and pepper: These balance the yogurt's richness and make it taste alive rather than flat.

Instructions

Heat your oven and prep your stage:

Set the oven to 200°C (400°F) and line your baking sheet with parchment paper so cleanup is a breeze and the salmon won't stick. This warm oven is the right temperature—hot enough to cook the fish through gently, not so hot it toughens the edges.

Season and dress the salmon:

Place fillets skin-side down, brush with olive oil until they glisten, then scatter salt and pepper across the top. Lay lemon slices right on top—they'll perfume the salmon as it cooks and keep the flesh moist.

Bake with patience:

Slide everything into the oven and set a timer for 15 to 20 minutes, depending on fillet thickness. The salmon is ready when it flakes easily with a fork and the very center is just barely opaque—it will keep cooking slightly after you pull it out, so don't overbake it.

Build the cool sauce:

While the salmon is in the oven, combine yogurt, diced cucumber, fresh dill, lemon juice, minced garlic, salt, and pepper in a bowl and stir gently until everything is mixed through. Refrigerate it until serving so it stays cold and the flavors meld together.

Plate and serve:

Remove the salmon from the oven and transfer each fillet to a plate, lemon slices and all if you like. Spoon or pour the cucumber yogurt sauce generously over the top or set it on the side, then add fresh dill sprigs and lemon wedges if you have them.

Pin It

There was an evening when I served this to people who said they didn't usually like salmon because it seemed too fish-forward or heavy. Watching them ask for seconds and the recipe made something shift in how I thought about cooking for others—sometimes it's not about impressing, it's just about making something so straightforward and good that people feel taken care of.

Why This Sauce Changes Everything

The cucumber yogurt sauce is the soul of this dish, transforming what could be simple baked fish into something that feels considered and complete. The cool creaminess plays against the warm salmon, while the dill and lemon keep it from feeling heavy or one-note. It's the kind of sauce that makes you understand why contrast matters in cooking.

Timing and Temperature Matter

Baking at 200°C (400°F) is the sweet spot because it's high enough to cook the salmon gently but not so high that the outside toughens before the inside is done. The 15 to 20 minute window gives you some breathing room, especially if your fillets vary in thickness. If you start checking around the 12-minute mark, you won't be caught off guard.

Serving and Pairing Ideas

This salmon is light enough that it pairs beautifully with roasted potatoes that have caught some caramel from the oven, or a crisp green salad dressed with something simple like lemon and olive oil. You could also serve it over rice or with crusty bread to soak up any extra sauce. The beauty of this dish is that it's elegant enough for company but honest enough for a quiet dinner with someone you love.

• Roasted potatoes with herbs make a sturdy, golden partner that won't compete with the fish.
• A lightly dressed green salad keeps the meal bright and fresh without adding weight.
• Crusty bread is perfect for catching the last drops of that cool yogurt sauce.

Pin It

This recipe is really just about respecting good salmon and keeping the kitchen simple. Make it and let me know what you think.

Recipe FAQs

→ How do I ensure the salmon stays moist while baking?

Brushing the salmon with olive oil and topping with lemon slices helps retain moisture and enhances natural flavors during baking.

→ Can I prepare the cucumber yogurt sauce in advance?

Yes, the sauce can be mixed and refrigerated for several hours before serving to allow flavors to meld well.

→ Is it necessary to peel and seed the cucumber for the sauce?

Peeling and seeding the cucumber ensures a smoother texture and prevents the sauce from becoming watery.

→ What oven temperature is ideal for baking the salmon?

Preheat the oven to 200°C (400°F) for a perfectly cooked salmon with a delicate flake.

→ Can this dish accommodate dietary preferences like lactose-free?

Using dairy-free yogurt substitutes maintains the creamy texture while keeping it lactose-free.