Lemon Dill Salmon with Creamy Greek Yogurt Dill Sauce Recipe
Introduction
This Lemon Dill Salmon recipe offers a perfectly broiled salmon fillet topped with a creamy, tangy dill sauce. It’s a light yet flavorful dish that’s simple to prepare and ideal for a quick weeknight dinner or a special occasion.
Ingredients
- 1 1/2 pounds salmon, cut into 6 (4-ounce) fillets
- 1 tablespoon extra virgin olive oil
- Salt
- Freshly ground black pepper
- Lemon wedges, to serve
- 1/2 cup Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, crushed or finely grated
- 2 tablespoons finely chopped fresh dill, reserving a few fronds for garnish
- 1/2 teaspoon dried dill
- 1 teaspoon lemon juice
- 1/4 cup hot water, plus extra as required
- Salt, to taste
- Freshly ground pepper, to taste
Instructions
- Step 1: Place the oven rack about 6 inches from the broiler heating element and set the broiler to high.
- Step 2: Pat the salmon fillets dry and arrange them on a foil-lined baking sheet. Drizzle with 1 tablespoon olive oil and rub to coat evenly. Season generously with salt and freshly ground black pepper.
- Step 3: Broil the salmon for 4 to 6 minutes, depending on thickness, until the flesh is opaque, slightly crispy on top, and flakes easily with a fork.
- Step 4: While the salmon cooks, whisk together Greek yogurt, 1 tablespoon olive oil, and Dijon mustard in a medium bowl until smooth. Stir in garlic, fresh dill, and dried dill. Whisk in lemon juice, then slowly add hot water, adjusting thickness as needed. Season with salt and pepper to taste.
- Step 5: Transfer the cooked salmon to a platter. Spoon the creamy dill sauce over the top or serve it alongside. Garnish with fresh dill fronds and lemon wedges before serving.
Tips & Variations
- Use fresh dill whenever possible for the brightest flavor, but dried dill adds a nice depth if fresh is unavailable.
- For extra richness, add a teaspoon of honey to the sauce for a subtle sweetness.
- If you prefer, grill the salmon instead of broiling for a smoky flavor.
- Serve the salmon over a bed of greens or rice to make a complete meal.
Storage
Store leftover salmon and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or eat cold. The sauce can be served chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets; just be sure to fully thaw and pat them dry before cooking to ensure even broiling and a nice crispy finish.
What can I substitute for Greek yogurt in the sauce?
If Greek yogurt isn’t available, sour cream or crème fraîche can be used as a substitute for a similarly creamy texture and tangy flavor.
PrintLemon Dill Salmon with Creamy Greek Yogurt Dill Sauce Recipe
This Lemon Dill Salmon recipe features tender, broiled salmon fillets topped with a creamy, tangy dill sauce made from Greek yogurt, fresh and dried dill, garlic, and lemon juice. Perfectly seasoned and quick to prepare, it makes a delightful and healthy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Broiling
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon
- 1 1/2 pound salmon, cut into 6 (4-ounce) fillets
- 1 tablespoon extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges, for serving
Creamy Dill Sauce
- 1/2 cup Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, crushed or finely grated
- 2 tablespoons finely chopped fresh dill, reserving a few fronds for garnish
- 1/2 teaspoon dried dill
- 1 teaspoon lemon juice
- 1/4 cup hot water, plus extra as required
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare your oven and salmon fillets. Position the oven rack about 6 inches from the broiler heating element and set your broiler to high. Pat the salmon fillets dry with paper towels and place them evenly spaced on a foil-lined baking sheet. Drizzle the fillets with 1 tablespoon of extra virgin olive oil and rub to coat each piece uniformly. Generously season with salt and freshly ground black pepper to enhance flavor.
- Broil the salmon. Place the baking sheet under the preheated broiler. Cook the salmon for 4 to 6 minutes depending on the thickness of each fillet. The salmon is done when the flesh turns opaque, the surface develops a slight crispness, and it flakes easily when tested with a fork.
- Make the creamy dill sauce. While the salmon cooks, combine 1/2 cup Greek yogurt, 1 tablespoon extra virgin olive oil, and 1 teaspoon Dijon mustard in a medium bowl. Whisk until smooth and creamy. Stir in the crushed garlic, fresh and dried dill. Next, add the lemon juice and whisk it in. Slowly whisk in 1/4 cup hot water, adding more a little at a time if you prefer a thinner consistency. Season with salt and freshly ground black pepper to taste. Adjust seasoning or water quantity as needed to reach the perfect flavor and texture.
- Serve and garnish. Transfer the cooked salmon fillets to a serving platter. Either spoon the creamy dill sauce generously over the salmon or serve it on the side for dipping. Garnish with reserved fresh dill fronds and lemon wedges for a refreshing finish and added color.
Notes
- Using fresh dill provides the best flavor, but dried dill adds a nice boost if fresh isn’t available.
- Be careful not to overcook the salmon under the broiler; it cooks quickly and can dry out if left too long.
- The creamy dill sauce can be made ahead and refrigerated to save time.
- Serve with a side of steamed vegetables or a crisp green salad for a balanced meal.
Keywords: Lemon Dill Salmon, Broiled Salmon, Healthy Salmon Recipe, Greek Yogurt Dill Sauce, Quick Salmon Dinner, Broiler Salmon Fillets
