5-Star Baked Salmon with Dill (Printable)
Oven-baked salmon with creamy garlic-dill sauce — elegant, tender, ready in under 30 minutes.
# What You'll Need:
→ Salmon
01 - 4 skinless salmon fillets, 6 ounces each
02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 lemon, thinly sliced
→ Garlic Dill Sauce
06 - 1/2 cup sour cream or Greek yogurt
07 - 2 tablespoons mayonnaise
08 - 2 tablespoons fresh dill, finely chopped or 2 teaspoons dried dill
09 - 2 garlic cloves, minced
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1/4 teaspoon salt
13 - 1/8 teaspoon black pepper
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - Pat salmon fillets dry with paper towels and arrange them evenly on the prepared baking sheet.
03 - Brush each fillet with olive oil, then season evenly with sea salt and black pepper. Lay lemon slices over the top of each piece.
04 - Bake for 14 to 18 minutes until the salmon is opaque and flakes easily with a fork. Adjust time based on fillet thickness.
05 - While salmon bakes, whisk together sour cream, mayonnaise, dill, minced garlic, lemon juice, Dijon mustard, salt, and black pepper in a small bowl until the mixture is smooth and well combined.
06 - Remove salmon from the oven and let it rest for two minutes. Serve warm with a generous spoonful of the garlic dill sauce.
# Expert Suggestions:
01 -
- The creamy garlic dill sauce feels fancy but only takes a few minutes to whisk together.
- The salmon turns out perfectly tender with minimal fuss, making dinner feel special even on an average weeknight.
02 -
- Salmon dries out quickly if overbaked, so trust your nose and check early.
- Fresh dill transforms the sauce—dried works in a pinch, but it never truly compares.
03 -
- Letting the salmon sit for a minute or two after baking helps retain its juices.
- Using parchment paper not only makes cleanup faster, but also prevents sticking.