Baked Salmon with Dill Sauce (Printable)
Tender, flaky salmon baked to perfection, served with a creamy dill sauce. A light and satisfying meal for any occasion.
# What You Need:
→ Fish Fillets
01 - 4 salmon fillets, approximately 6 ounces (170g) each, skin removed
02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 lemon, thinly sliced
→ Creamy Dill Sauce
06 - 2/3 cup sour cream
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon fresh lemon juice
09 - 2 tablespoons fresh dill, finely chopped
10 - 1 teaspoon Dijon mustard
11 - ½ teaspoon garlic powder
12 - Salt, to taste
13 - Freshly ground black pepper, to taste
# How-To:
01 - Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper for effortless cleanup.
02 - Gently pat the salmon fillets dry with paper towels to ensure a crispy exterior. Arrange them neatly on the prepared baking tray.
03 - Drizzle olive oil evenly over each fillet. Season generously with sea salt and freshly ground black pepper. Top each salmon portion with a thin lemon slice.
04 - Bake the salmon in the preheated oven for 15 to 18 minutes, or until the fish flakes easily with a fork and is cooked through to your desired doneness.
05 - While the salmon bakes, prepare the dill sauce. In a medium bowl, whisk together the sour cream, mayonnaise, fresh lemon juice, finely chopped fresh dill, Dijon mustard, and garlic powder until thoroughly combined and smooth. Season the sauce with salt and freshly ground black pepper to taste.
06 - Remove the perfectly baked salmon from the oven. Serve each fillet immediately, accompanied by a generous dollop of the creamy dill sauce, either directly on top or alongside.
# Expert Tips:
01 -
- It feels effortlessly gourmet, even on a busy Tuesday night.
- Your kitchen will smell amazing, making everyone eager for dinner.
02 -
- The biggest secret to perfectly tender salmon is to not overcook it; seriously, pull it out when it's just flaking, even if it looks slightly underdone in the very center, as it will continue to cook a bit once removed from the oven.
- Using fresh dill really is a game-changer for the sauce; dried works in a pinch, but the bright, clean, herbaceous taste of fresh dill truly elevates this dish.
03 -
- Always check the internal temperature of your salmon if you're unsure; it should be around 145°F (63°C) for perfectly cooked fish.
- Don't skip patting the salmon dry; it helps create a better texture and allows the seasoning to adhere properly.