0 from 0 votes
Salmon with Dill
Baked Greek Salmon with Dill Sauce is wonderfully healthy and gloriously flavorful!This Baked Salmon with Dill Sauce is a symphony of deeply satisfying Greek flavors you will have to taste to believe. The Dill Sauce for the salmon is beautifully creamy AND healthy made with Greek yogurt spiked with fresh dill, lemon juice, garlic, oregano and parsley. It slathers the juicy salmon that has “marinated” while you prep the dill sauce with kisses of balsamic vinegar, lemon juice, lemon pepper, oregano and garlic for flavor upon on flavor. The whole meal comes together very quickly for a simple salmon recipe that never disappoints!
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
Salmon
- 4 (6 oz.) salmon OR 1 wild Alaskan salmon fillet, wild; fish fillets
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1/2 tsp EACH oregano
- 1/2 tsp EACH garlic powder
- 1/2 tsp EACH sugar
- 1/2 tsp EACH salt
- 1/2 tsp EACH lemon pepper dried oregano
Dill Sauce
- 1/2 cup Greek yogurt nonfat works great
- 2 tablespoons mayonnaise nonfat works great
- 1 tablespoon dill chopped
- 1 garlic or 1/4 tsp garlic powder, minced, 1 clove
- 1/2 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/4 tsp EACH parsley dried
- 1/4 tsp EACH oregano dried
- black pepper to taste
- salt to taste
Greek Salsa (optional but RECOMMENDED)
- 1 cup cherry tomato halved
- 1 cup cucumber chopped
- 3 tablespoons kalamata olives halved, or regular olives
- 1/4 cup onion red, chopped
- 2-3 tablespoons feta cheese crumbled
- 1/2 -1 jalapeño or a pinch of red pepper flakes, seeded; deveined; minced
- 1/2 tablespoon dill chopped
- 1 garlic minced, 1 clove
- 1/2 TBS EACH red wine vinegar
- 1/2 TBS EACH lemon juice
- 1/2 TBS EACH olive oil
- 1/2 teaspoon oregano dried
- black pepper to taste
- salt to taste
Instructions
- Whisk the olive oil, balsamic, lemon juice and seasonings listed under “salmon” together in a 9x13 baking dish (or large piece of foil with sides folded up on a baking sheet if using a large fillet). Add salmon and turn to coat (I drag the salmon across the dish to coat thoroughly). Brush any remaining wet rub onto the salmon. Line salmon in a single layer and let sit at room temperature while you prepare your Dill Sauce and Salsa, up to 30 minutes at room temperature.
- Preheat oven to 400 degrees F.
- For the Dill Sauce, whisk all of the ingredients together in a medium bowl. Season with salt and pepper to taste. Cover and refrigerate.
- For the Salsa, combine all of the ingredient in a medium bowl. Cover and refrigerate.
- Bake salmon at 400 degrees F for approximately 12-15 minutes or until salmon is cooked through and flakes easily with a fork (cooking time may vary depending on thickness of salmon).
- Serve salmon with Dill Sauce, Salsa and fabulous with extra freshly squeezed lemon juice.
Cup of Yum
Notes
- To store: Store leftover salmon in an airtight container in the fridge for up to three days. The dill sauce can be stored separately for up to five days. You can enjoy the baked salmon with dill sauce warm or cold in salads, rice bowls, sandwich, wraps etc.
- To freeze: You may freeze the salmon but the dill sauce should not be frozen because it will become an unpleasant texture when thawed. To freeze the salmon, let it cool to room temperature, then flash freeze by lining the fillets on a baking sheet without touching; freeze for 1 hour. Transfer the fillets to a freezer size, bag, squeeze out excess air to preserve freezer burn, and freeze for up to 3 months.
- To reheat from the fridge: You can gently reheat the salmon in a nonstick skillet, covered, or in the microwave at 30-second intervals. You can also warm in the oven for 10-15 minutes at 275 degrees F, until it reaches an internal temperature of 125°F to 130°F. Take care not to overcook the salmon or it will become dry.
- To reheat from frozen: Thaw salmon in the refrigerator overnight then reheat per any of the above methods.