Juicy, roasted salmon pairs so well with dill and lemon, so the creamy yogurt sauce, which has both, as well as aromatic garlic and chives, is the perfect sauce to serve alongside.
Not only is this meal quick and easy to prepare, but it is also so elegant, it can be served for special occasions too. This would be a wonderful meal to serve when you have company for dinner. I also like making it on busy nights when I don't have a lot of extra time to spend in the kitchen.
When you're looking for a meal that's both healthy AND packed with flavor, look no further than this. I like adding seafood to our menu at least once a week, and this is one that we have been enjoying so much. There's hardly any prep work, so it's even manageable during especially hectic nights of the week. The yogurt sauce can even be made a few hours or even 1-2 days in advance.
Ingredients:
4 portions of salmon fillets
1 Tablespoon olive oil
salt and ground black pepper
Sauce:
¾ - 1 cup Greek yogurt
1 Tablespoon lemon juice
1 Tablespoon fresh dill, minced
½ Tablespoon fresh chives, minced
1 garlic clove
salt, ground black pepper, to taste
Instructions:
Make the yogurt sauce in advance and store in the refrigerator or prepare it while the fish is in the oven.
Mix the yogurt, lemon juice, dill and chives. For the garlic, I like to smash it lightly and add it to the sauce and then remove it before serving. This will give a mild garlic flavor to the sauce, but won't be too overpowering. You can also mince the garlic, or grate it on a microplane, if you want to have a stronger garlic flavor. Season with salt and ground black pepper to taste. Minced capers are a great addition to this sauce too.
Preheat the oven to 500 degrees Fahrenheit. Place a rimmed baking sheet into the oven to heat up.
Meanwhile, season each salmon fillet with salt and pepper and rub each fillet with oil all over.
When the oven has preheated to 500 degrees and the baking sheet has been in the oven for about 10 minutes, take out the baking sheet and place the salmon, skin side down, onto the searingly hot baking sheet. You will hear it sizzle and the skin will start to sear right away.
Place the fish in the preheated oven. Reduce the heat to 250 degrees and roast the fish for 12 - 15 minutes.
Serve the salmon with the yogurt sauce.
Roasted Salmon With Yogurt Dill Sauce
Juicy, roasted salmon is so tender and the creamy yogurt sauce, packed with the flavors of dill, chives, garlic and lemon, is perfect to serve alongside.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4
- Category: Entree
Ingredients
- 4 portions of salmon fillets
- 1 Tablespoon olive oil
- salt and ground black pepper
Sauce:
- ¾ - 1 cup Greek yogurt
- 1 Tablespoon lemon juice
- 1 Tablespoon fresh dill, minced
- ½ Tablespoon fresh chives, minced
- 1 garlic clove
- salt, ground black pepper, to taste
Instructions
- Make the yogurt sauce in advance and store in the refrigerator or prepare it while the fish is in the oven.
- Mix the yogurt, lemon juice, dill and chives. For the garlic, I like to smash it lightly and add it to the sauce and then remove it before serving. This will give a mild garlic flavor to the sauce, but won't be too overpowering. You can also mince the garlic, or grate it on a microplane, if you want to have a stronger garlic flavor. Season with salt and ground black pepper to taste. Minced capers are a great addition to this sauce too.
- Preheat the oven to 500 degrees Fahrenheit. Place a rimmed baking sheet into the oven to heat up.
- Meanwhile, season each salmon fillet with salt and pepper and rub each fillet with oil all over.
- When the oven has preheated to 500 degrees and the baking sheet has been in the oven for about 10 minutes, take out the baking sheet and place the salmon, skin side down, onto the searingly hot baking sheet. You will hear it sizzle and the skin will start to sear right away.
- Place the fish in the preheated oven. Reduce the heat to 250 degrees and roast the fish for 12 - 15 minutes.
- Serve the salmon with the yogurt sauce.
I have been baking salmon fillets in oven forever, but usually at a lower temperature, for a longer period of time.
This method is by far superior and makes a really delicious dish when combined with this lovely sauce.Well done!
I'm so glad you enjoyed this recipe, Carol.
What Is a good substitution for the Greek yogurt? Would sour cream work? I am Intolerant with yogurt but I can have other dairy products.
Hi Courtney,
Yes, sour cream will work as a substitute for the yogurt.
Hi Olga, how did you make the potatoes?
I just cooked the potatoes in my Instant Pot and served them with a bit of melted butter and fresh herbs.
Made this tonight and it was delicious! Thank you for the recipe so quick and easy and yet so perfect!
I'm so happy that you enjoyed the salmon, Yuliya. Thank you for taking the time to write.
Did you bake potatoes in the oven too?
No, I cooked them in the Instant Pot the day before and then reheated them in the skillet to serve with the salmon.
Do you like how they taste after cooking in instant pot? or would you prefer stove method ? Thanks
I love it:).
I make extra and the next day heat it up the stove.
Here's the recipe:
Instant Pot Potatoes
Made this today and it was great!
I'm so glad you enjoyed it, Victoriya. Thank you for taking the time to write.
I've not tried this method of baking salmon, going to give it a go soon! Thanks for the idea.
I hope you enjoy it, Kitti.