Baked Salmon Dill Cucumber Yogurt (Printer-friendly)

Tender baked salmon paired with a creamy dill cucumber yogurt sauce offers a fresh, light meal.

# What You Need:

→ Salmon

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

→ Cucumber Yogurt Sauce

06 - 1 cup Greek yogurt (plain, full-fat or low-fat)
07 - 1/2 cup cucumber, finely diced (peeled and seeded)
08 - 2 tablespoons fresh dill, finely chopped
09 - 1 tablespoon lemon juice
10 - 1 small garlic clove, minced
11 - 1/4 teaspoon sea salt
12 - 1/8 teaspoon ground black pepper

→ Garnish (optional)

13 - Fresh dill sprigs
14 - Lemon wedges

# How to Make It:

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

# Expert Tips:

01 -
  • It looks restaurant-worthy but takes less time than ordering delivery.
  • The sauce is so versatile you'll find yourself making extra to use on everything.
  • Somehow feels indulgent and healthy at the same time.
02 -
  • Don't overcook the salmon even by a minute—the difference between tender and dry happens fast at 200°C.
  • Make the sauce at least 10 minutes before serving so the flavors can actually become friends with each other.
03 -
  • Always check that your salmon fillet is at room temperature before baking—it cooks more evenly and stays moister in the center.
  • The lemon slices on top do more than look pretty; they infuse the fish with subtle flavor and keep the top from drying out.

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