Baked Salmon Dill Cucumber Yogurt (Print version)

Tender baked salmon topped with creamy dill cucumber yogurt sauce for a light, flavorful dish.

# Ingredient List:

→ 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 - ½ teaspoon freshly ground black pepper

→ Cucumber Yogurt Sauce

06 - 1 cup plain Greek yogurt (full-fat or low-fat)
07 - ½ cup cucumber, peeled, seeded, and finely diced
08 - 2 tablespoons fresh dill, finely chopped
09 - 1 tablespoon lemon juice
10 - 1 small garlic clove, minced
11 - ¼ teaspoon sea salt
12 - ⅛ teaspoon ground black pepper

→ Garnish (optional)

13 - Fresh dill sprigs
14 - Lemon wedges

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place salmon fillets skin-side down on the prepared baking sheet. Brush each fillet with olive oil, season with sea salt and black pepper, then top with lemon slices.
03 - Bake in the preheated oven for 15 to 20 minutes, until salmon flakes easily with a fork and is opaque in the center.
04 - Meanwhile, combine Greek yogurt, diced cucumber, fresh dill, lemon juice, minced garlic, sea salt, and ground black pepper in a bowl. Mix thoroughly and refrigerate until served.
05 - Remove salmon from oven, plate each fillet, and spoon cucumber yogurt sauce on top or serve alongside. Garnish with fresh dill sprigs and lemon wedges if desired.

# Expert Advice:

01 -
  • It's done in 35 minutes flat, which means a proper dinner instead of scrambled eggs at 8 PM.
  • The sauce is so creamy and cool against warm salmon that it feels like a small luxury.
  • You can prep everything ahead, then just slide the fish in the oven and exhale.
  • It tastes elegant enough to serve guests but easy enough that you won't stress about it.
02 -
  • Overcooked salmon turns grainy and sad, so pull it out the moment it looks opaque—carryover heat will finish the job while it sits.
  • Seeding your cucumber actually changes everything; watery sauce is a regret you can easily avoid.
03 -
  • Marinate the salmon in a little lemon juice and dill for 15 minutes before baking if you have time—it adds a subtle depth that surprises you.
  • Make the sauce ahead and store it in the fridge for up to two days; it actually gets better as flavors settle.

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