This simple and fresh Salmon with Dill Sauce uses Greek yogurt as a base to make a tangy, creamy sauce that deliciously complements the roasted salmon.
With just 7 ingredients and in under 30 minutes, this easy and delicious salmon dish is so quick and effortless, it will quickly become one of your go-to’s! Plus, the contrast of the warm salmon with fresh sauce brings a super-fresh feel to this dish that is totally unique.
(Well… at least it *was* unique until I created this Roasted Salmon Wrap with Greek Yogurt Sauce!).
Salmon with Dill Sauce Ingredients
Here’s everything you need:
- Salmon. You can use fresh or frozen, just make sure it’s completely thawed.
- Salt & pepper.
- Garlic.
- Dill.
- Greek yogurt. Any unflavored Greek yogurt will do.
- Lemon juice.
Sustainable Salmon
Drawing from my background in environmental science, I try to keep sustainability in mind while sourcing my fish.
Salmon farming poses several risks to our environment unless done with extreme care. For one, the antibiotics used by salmon farms can leach into the surrounding environment.
Additionally, other species of fish have to be harvested at an excessive rate in order to feed the farmed salmon, leading to the depletion of those fish populations.
On the other hand, wild-caught salmon poses its own unique set of risks, like overfishing and bycatch. Plus, it can be hard to find and extremely pricey.
So now you may be wondering, how can we source salmon sustainably? Well, in the U.S. we have two good options: sustainably farmed salmon, or wild-caught Alaskan salmon.
Green tip: Look for Marine Stewardship Council and Friend of the Sea labels on your fish to ensure they were harvested sustainably.
Dill Sauce Salmon Tips and Tricks
How to Prep Your Salmon for Roasting
Whether you’re using fresh or frozen salmon, reducing the amount of moisture in your salmon is key to getting the flakiest texture with crisp edges. If you are using frozen salmon, make sure it is completely thawed.
You can either transfer the salmon from the freezer to the refrigerator at least 12 hours beforehand, or, for a quicker thaw, place the frozen salmon in a sealed storage bag. Then, submerge the bag in room temperature water.
This should defrost the salmon in about 45 minutes.
The easiest way to dry your salmon is by lightly pressing down on it with paper towels (check out these bamboo paper towels for a more sustainable option).
Then, sprinkle some salt and pepper on top of the salmon. You should only use about half the allotted salt and pepper; the rest will go into the dill sauce.
How to Perfectly Roast Salmon
I usually freeze my salmon in individual portions, so I typically roast them in individual portions. At 425°F, individual portions will roast quickly, in about 12-15 minutes.
The ideal internal temperature for roasted salmon is 125-145°F. If you don’t have a kitchen thermometer, there are visual cues. The salmon will turn from a bright translucent pink to a light, opaque pink.
How to Make Dill Sauce for Salmon from Greek Yogurt
This sauce is incredibly simultaneously creamy and refreshing, thanks to the tangy Greek Yogurt base. Mince your garlic and dice your dill. Add them to the Greek yogurt with the lemon juice and the remaining salt and pepper and use a fork to whisk.
Then, slowly add water, while stirring, to thin out the sauce. How much water you add is really up to you. Continue to add water slowly until the sauce reaches your desired consistency. I usually aim for the consistency of Tzatziki, which this dill sauce is inspired by.
Serving Salmon with Dill Sauce
Once your salmon is roasted and dill sauce is made, all there’s left to do is smother the salmon in it! I like to serve it with a fresh lemon wedge.
As for sides, here are some of my favorites that pair well with this easy salmon dish:
- Spinach Arugula Salad with Honey Dijon Vinaigrette
- Roasted Baby Potatoes and Broccoli
- Roasted Brussels Sprouts and Carrots
How to Properly Store Roasted Salmon and Simple Yogurt Dill Sauce
This Salmon with Dill Sauce will last up to 4 days in an airtight container in the fridge.
To reheat leftover salmon, add it to a baking dish and preheat your oven to 400°F. Cover the dish with aluminum foil and roast for about 15-20 minutes until the internal temperature of the salmon reaches 145°F.
You can also freeze cooked salmon for up to 6 months. Make sure it’s in an airtight, freezer-safe bag. You will likely have to add extra time while reheating or you can thaw it first and follow the instructions above.
As for leftover sauce, it will last in the refrigerator for about 5 days when covered.
Green tip: Of the billions of tons of food wasted annually, 50% of food waste happens at home. Reduce your contribution to food waste by properly storing and consuming leftovers.
Why You’ll Love this Dill Sauce and Salmon Dish
- It’s simple. Back to basics with this one using just a few high impact ingredients to bring a lot of flavor without overcomplicating it.
- It’s so quick! Whip up the quick sauce while the salmon is roasting, and this can be on the table in 20 minutes!
- It’s bold. The contrast of the perfectly roasted salmon with the fresh, tangy, creamy sauce totally dances on your palate.
20-Minute Roasted Salmon with Dill Yogurt Sauce
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Citrus Squeezer optional
- Kitchen Thermometer optional
Ingredients
- 10 ounces salmon
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 clove garlic
- 2 tablespoons chopped dill
- ¼ cup Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons water to thin out sauce (or less, depending on desired consistency)
Instructions
- Preheat the oven to 475°F.
- Pat the salmon dry with a paper towel (consider these bamboo paper towels for a more sustainable option!). Place the salmon skin-side down on a baking sheet, and season it with a pinch of salt and pepper.
- Roast the salmon on the top rack for 12-15 minutes, until the internal temperature reaches 125°F.
- Meanwhile, mince the garlic and chop the dill. Add it to a bowl with the Greek Yogurt, lemon juice, garlic, dill, and remaining salt and pepper. Use a fork to combine.
- While stirring, slowly add water to thin the Greek yogurt sauce, until desired consistency is achieved. I like to make my sauce with the consistency of Tzaziki.
- Once salmon is roasted, add a generous amount of the dill sauce. Serve hot and enjoy!
Pro Tips
- If using frozen salmon, make sure it is completely thawed.
- If you are not using pre-portioned salmon, you will need a little more time in the oven.
- Add dill sauce just before serving.
