20-Minute Roasted Salmon with Dill Yogurt Sauce

Name: 20-Minute Roasted Salmon with Dill Yogurt Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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)

By Marley Goldin

on June 6, 2024

last updated March 7, 2025

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This Salmon with Dill Sauce boasts a tangy, creamy, herbaceous sauce over perfectly roasted salmon for a distinctly fresh and flavorful fish recipe.

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! As a mom juggling her time with a love for great food, it’s certainly one of mine!

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!).

Two plates of roasted salmon covered in Greek yogurt dill 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.

overhead view of all ingredients for salmon with Greek yogurt sauce - dill, salt, Greek yogurt, water, salmon, pepper, lemon juice, garlic

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.

Patting dry two portions of salmon with a paper towel. — Pat the salmon dry with a paper towel.

Two portions of raw salmon on a baking sheet with salt and pepper. — Season the salmon with salt and pepper.

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.

Two portions of perfectly roasted salmon simply seasoned with salt and pepper. — Roast the salmon until the internal temperature reaches 125°F.

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.

Minced garlic and chopped dill on a cutting board. — Mince your garlic and chop your dill.

Mixing Greek yogurt with minced garlic, lemon juice, chopped dill, and salt and pepper. — Mix together the Greek yogurt, garlic, dill, salt, and pepper.

Thinning out Greek-yogurt based dill sauce with water. — Slowly add water, stirring, to thin the sauce until you are happy with the consistency.

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:

Pouring Greek yogurt and dill sauce over roasted salmon.

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.

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