Baked Salmon with Creamy Dill Sauce


Salmon is always a good choice in my house.  We eat it fried, grilled, steamed, poached, smoked, sashimi-ed, lomi-lomi and baked.  The choices are endless. Salmon is an extremely versatile fish that always cooks up moist and has a mild flavor that blends well with all types of recipes.

Baking salmon is probably the fastest and easiest way to cook it and it always comes out moist and tender.  Once the fish is in the oven, it will be a short 15 – 20 minutes before you ring the dinner bell.

For a fast and easy meal I placed the whole filet on a foil lined (for easy clean up) sheet pan and drizzle it with oil, then seasoned it with fresh dill, salt and lemon juice.  The leftover salmon will be delicious cold the next day.

The creamy dill sauce is a nice compliment to the salmon and it’s almost… as versatile.  I listed a combination of yogurt, sour cream and mayonnaise for the base of the sauce, but the amounts of each can be adjusted to your personal taste.  So play with the sauce to make it your own.  One small pack of fresh dill at your grocer will get you about 3 Tbsp. chopped, enough for your sauce and garnish.

  • You can serve it as a condiment on the side, like you would tartar sauce.
  • toss it with some cucumbers to serve on the side
  • spread it on your salmon before baking to create a hot creamy dill sauce.  
  • use the leftover creamy dill sauce to dress a shrimp or seafood salad.
2              pounds                 salmon fillet
Season salmon with;
1              Tbsp.     oil
1              Tbsp.     fresh dill, chopped
1              tsp.        kosher salt
2              tsp.        fresh lemon juice
Drizzle oil over the fish, sprinkle with dill, salt and lemon juice.  Bake in a 400 degree oven for 15 – 20 minutes depending on how thick the fish is.
Creamy Dill Sauce
2              Tbsp.     fresh dill, chopped
1              Tbsp.     cappers, run a knife through them a couple of times for a rough chop
1              cup         sour cream
¾             cup         plain yogurt (6 oz. container)
1              Tbsp.     Mayonnaise
1              Tbsp.     fresh lemon juice
1 ½         tsp.        kosher salt
¼             tsp.        white pepper
¼             tsp.        black pepper
¼             tsp.        cayenne pepper
Pluck the dill off of the branches and chop.  Place 2 Tbsp. in a bowl for the sauce and sprinkle the last Tbsp. on the fish.
Cucumber Salad
1              large      cucumber, peeled and seeded
1              Tbsp.     creamy dill sauce
Peel cucumber and slice in half length wise, scoop out seeds with a spoon and slice cucumber into thin strips.  Place on a paper towel and wrap and place in the fridge to allow the cucumber to crisp and release extra moisture.

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