Baked Salmon Dill Cucumber Yogurt

There's something about the smell of salmon hitting a hot oven that makes everything feel like a celebration. I discovered this recipe one Tuesday evening when I had guests coming over and realized I'd forgotten to plan anything ambitious. The combination of buttery salmon with that cool, herbaceous yogurt sauce came together almost by accident, but it's become the dish I reach for whenever I want to feel confident in the kitchen without spending hours there.

I'll never forget when my sister came home from a long week and I made this without telling her. She walked in, caught that lemony dill aroma, and just sat at the table looking relieved. That's when I knew this wasn't just another recipe—it was the kind of food that reminds people they're cared for.

Ingredients

• Salmon fillets (4, about 150 g each): Look for fillets that are bright pink and smell like the ocean, not fishy. Skin-on keeps everything moist and cooks more evenly.
• Olive oil (2 tbsp): This is your moisture insurance during baking. Don't skip it.
• Lemon (1, thinly sliced): The slices sit on top and perfume the fish as it cooks, creating a subtle flavor you can't replicate any other way.
• Sea salt and black pepper: Season generously on the fish itself before anything else.
• Greek yogurt (1 cup): Full-fat tastes richer, but low-fat works just fine. This is the soul of your sauce.
• Cucumber (½ cup, finely diced): Peel it, scoop out the seeds, and dice small so every spoonful has that cool crunch.
• Fresh dill (2 tbsp chopped): This is not a background herb here—it's the star. Use fresh, never dried, or the sauce becomes one-note.
• Lemon juice (1 tbsp): Brightens the yogurt and ties everything together.
• Garlic (1 small clove, minced): Just enough to whisper in the background, not shout.

Instructions

Warm up your kitchen:

Preheat the oven to 200°C (400°F) and line your baking sheet with parchment paper. This takes three minutes but saves you from a stuck-on salmon situation later.

Prepare the salmon:

Lay your fillets skin-side down on the sheet, brush them generously with olive oil, then season with salt and pepper. Lay those lemon slices right on top of each fillet like you're tucking them in.

Bake until just done:

Slide everything into the oven for 15–20 minutes. You're looking for the moment when the salmon flakes easily with a fork and the center is opaque but still tender. Overcooked salmon is never worth it, so start checking around 15 minutes.

Build your sauce while waiting:

In a bowl, fold together the Greek yogurt, diced cucumber, fresh dill, lemon juice, minced garlic, salt, and pepper. The folding motion keeps the sauce light instead of beaten. Taste it and trust your instincts—add more lemon or dill if you think it needs it.

Bring it all together:

When the salmon comes out, plate each fillet and spoon that creamy sauce over the top or serve it alongside. A sprig of fresh dill and a lemon wedge makes it look like you spent all day on this.

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My greatest success with this dish came when I stopped worrying about making it perfectly and just let people enjoy what was in front of them. The sauce might be slightly thinner one night and thicker the next, the salmon might be cooked two minutes differently, and somehow none of it matters. That's the gift of a good recipe—it's forgiving enough to feel personal every time you make it.

Why This Sauce Changes Everything

The cucumber yogurt sauce is honestly what makes this dish special, not just the salmon itself. I've learned that cold, creamy sauces balance beautifully against warm fish, and the dill creates this herb-forward brightness that makes you taste every ingredient individually instead of blending into one flavor. Once you understand how this sauce works, you'll start making it for roasted vegetables, grilled chicken, and everything in between.

Timing and Temperature Matter

One of my early mistakes was trying to cook salmon at a lower temperature for longer, thinking it would be gentler. It wasn't—the fish became rubbery and the skin never crisped. A hot oven and a short cooking time gives you the best texture and keeps the inside buttery and delicate. This is one of those recipes where trusting the temperature makes all the difference.

How to Make It Your Own

This recipe is a foundation, not a prison. I've made it with dill-heavy sauces on calm evenings and with extra lemon juice on nights when I needed brightness. Some people add a whisper of horseradish to the sauce, others use tarragon instead of dill. The beauty is that once you understand the balance—cool sauce against warm fish, acid against richness—you can shift things around and it still feels right.

• Try marinating the salmon in lemon juice and dill for 15 minutes before baking to deepen the flavor.
• Substitute the Greek yogurt with dairy-free yogurt and the dish becomes lactose-free without losing anything important.
• Pair it with roasted potatoes or a crisp green salad to make it feel like a complete meal.

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This is the kind of recipe that makes you feel like you can cook. It's straightforward, it tastes elegant, and it genuinely makes people happy—and that's really all any of us are trying to do in the kitchen.

Recipe FAQs

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

Brush the salmon with olive oil and avoid overcooking by baking until just opaque and flakes easily with a fork, usually 15-20 minutes.

→ Can I prepare the cucumber yogurt sauce ahead of time?

Yes, mixing the sauce in advance allows the flavors to meld. Keep refrigerated until serving for best freshness.

→ What is the best way to serve the salmon and sauce?

Serve the salmon fillets topped with dollops of the cucumber yogurt sauce or on the side, garnished with fresh dill and lemon wedges.

→ Are there good substitutions for Greek yogurt?

Dairy-free yogurt can replace Greek yogurt to accommodate lactose-free diets without sacrificing creaminess.

→ Could I marinate the salmon before baking?

Marinating with lemon juice and fresh dill for 15 minutes adds extra flavor and enhances tenderness.