Baked Salmon with Dill Yogurt (Printable Version)

Light salmon fillets with a creamy dill-infused cucumber yogurt topping, perfect for a healthy meal.

# What You Need:

→ Salmon

01 - 4 salmon fillets (approximately 5.3 oz each), skin-on or skinless
02 - 2 tablespoons olive oil
03 - 1 lemon, thinly sliced
04 - 1 teaspoon sea salt
05 - ½ teaspoon freshly ground black pepper

→ Cucumber Yogurt Sauce

06 - 1 cup (8 fl oz) plain Greek yogurt, full-fat or low-fat
07 - ½ cup (2.5 oz) cucumber, peeled, seeded, and finely diced
08 - 2 tablespoons fresh dill, finely chopped
09 - 1 tablespoon lemon juice
10 - 1 small garlic clove, minced
11 - ¼ teaspoon sea salt
12 - ⅛ teaspoon ground black pepper

→ Garnish (optional)

13 - Fresh dill sprigs
14 - Lemon wedges

# How-To Steps:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Place salmon fillets skin-side down on the baking sheet. Brush each fillet with olive oil, then season evenly with sea salt and black pepper. Arrange lemon slices on top of each fillet.
03 - Cook the fillets in the preheated oven for 15 to 20 minutes until the salmon flakes easily with a fork and is opaque in the center.
04 - While the salmon bakes, combine Greek yogurt, diced cucumber, chopped dill, lemon juice, minced garlic, sea salt, and black pepper in a mixing bowl. Stir thoroughly and refrigerate until ready to serve.
05 - Remove salmon from oven and plate individually. Spoon the cucumber yogurt sauce over or alongside each fillet. Garnish with fresh dill sprigs and lemon wedges if desired.

# Helpful Tips:

01 -
  • The salmon emerges tender and flaky with minimal effort, just olive oil and lemon doing the real work.
  • That cool dill yogurt sauce feels restaurant-quality but honestly takes longer to say than to make.
  • It's the kind of meal that feels fancy enough for guests but simple enough for a regular Tuesday when you want something good.
02 -
  • Don't skip parchment paper—it's not just for show, it genuinely keeps the salmon from sticking and makes cleanup one less thing to think about.
  • The moment you see flaky salmon that's opaque in the center, it's done; any longer and the edges will be dry and you'll wish you'd pulled it out thirty seconds sooner.
03 -
  • If you have time, marinate the salmon with lemon juice and a pinch of dill for 15 minutes before baking—it deepens the flavor without adding any real work.
  • Make the sauce ahead and refrigerate it; it actually tastes better after an hour or two when the flavors have had time to get to know each other.

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