Lemon Dill Salmon with Creamy Greek Yogurt Sauce Recipe
This Lemon Dill Salmon recipe offers a simple, flavorful way to enjoy tender, flaky salmon fillets broiled to perfection and topped with a creamy, zesty dill yogurt sauce. Perfect for a quick, healthy dinner, the bright lemon and fresh dill complement the rich salmon beautifully, making it a refreshing and elegant dish.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Broiling
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon:
- 1 1/2 pound salmon, cut into 6 (4-ounce) fillets
- 1 tablespoon extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges, to serve
Creamy Dill Sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, crushed or finely grated
- 2 tablespoons finely chopped fresh dill, reserving a few fronds for garnish
- 1/2 teaspoon dried dill
- 1 teaspoon lemon juice
- 1/4 cup hot water, plus extra as needed
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Get ready. Place the oven rack about 6 inches from the broiler heating element and set the broiler to high. This positioning ensures the salmon cooks quickly and develops a nice slightly crispy top.
- Prepare the salmon fillets. Pat the salmon dry with paper towels to remove excess moisture. Arrange the fillets on a foil-lined baking sheet. Drizzle each fillet with extra virgin olive oil and rub it evenly over the fish. Season generously with salt and freshly ground black pepper to taste.
- Broil the salmon. Place the baking sheet under the preheated broiler. Cook for 4 to 6 minutes depending on the thickness of your fillets, until the salmon flesh is opaque, slightly crispy on top, and flakes easily with a fork. Watch carefully to avoid overcooking.
- Make the creamy dill sauce. While the salmon broils, whisk together Greek yogurt, extra virgin olive oil, and Dijon mustard in a medium bowl until smooth. Stir in the crushed garlic, fresh dill, and dried dill for bright herbaceous flavor. Whisk in the lemon juice. Gradually add the hot water, one tablespoon at a time, to reach desired sauce consistency. Season with salt and freshly ground black pepper, adjusting to taste.
- Finish and serve. Transfer the broiled salmon to a serving platter. Spoon the creamy dill sauce generously over the fillets or serve on the side. Garnish with reserved fresh dill fronds and lemon wedges for squeezing. Enjoy immediately for best flavor and texture.
Notes
- Keep a close eye on the salmon as it broils to prevent overcooking.
- You can substitute fresh dill with more dried dill if fresh is unavailable, but fresh dill adds a brighter flavor.
- If Greek yogurt is too thick, add hot water gradually to loosen the sauce to your preference.
- The lemon wedges add a fresh tang that complements the creamy sauce and salmon.
- This recipe works well with skin-on or skinless salmon fillets.
