Want to mix up your usual plain baked salmon? Try it with a homemade Greek yogurt dill sauce! It’s quick and easy to whip up in your food processor while the salmon bakes in the oven until flaky and juicy.

Pair your salmon with yogurt dill sauce with some roasted potatoes and a simple salad for a well-balanced weeknight meal!

four pieces of salmon with yogurt dill sauce on a parchment lined platter

As a Registered Dietitian, I try to include salmon in my diet on a weekly basis, because fatty fish like salmon are some of the best food sources of essential omega-3 fatty acids!

If you’re trying to eat more salmon, but find yourself bored with the same old baked salmon recipe – this dill sauce with greek yogurt for salmon is the answer! (Or, you could try some of my other salmon recipes like my honey garlic air fryer salmon or Greek yogurt marinated salmon).

While your salmon fillets bake in the oven until flaky, just whip up the greek yogurt dill sauce in your food processor.

Made with Greek yogurt for a protein boost, it has other simple ingredients including fresh dill, feta cheese, garlic, and lemon. It’s soooo good!

Drizzle the salmon fillets with plenty of greek yogurt dill sauce once they’re out of the oven.

Then, you can use any leftover dill sauce as a salad dressing, sandwich spread, or a dip for veggies later on in the week.

Ready in 30 minutes or less. Let’s get cooking!

raw salmon fillets on a plate next to yogurt dill sauce in a bowl with a lemon

Ingredients

Everything you need to make this baked salmon with yogurt dill sauce:

  • Salmon fillets: I recommend center cut salmon fillets, rather than tail pieces, for baked salmon. The center cuts are thicker, more flavorful, and cook up juicier. Pro tip: Ask the fishmonger at your grocery store counter to cut the fillets for you!
  • Lemon
  • Olive oil
  • Salt and pepper
  • Greek yogurt dill sauce
    • Plain Greek yogurt: Use 2% reduced fat or 5% full fat for a creamier sauce.
    • Block feta cheese: Feta cheese that comes in a block in brine is creamier and more flavorful than pre-crumbled feta. This adds a delicious salty, briny flavor to the sauce.
    • Dill: Plenty of fresh dill for a punch of dill flavor.
    • Lemon: Fresh lemon juice is a classic flavor enhancer for salmon dishes!
    • Extra virgin olive oil: This helps thin out the sauce, provides an earthy flavor, and adds a boost of even more heart-healthy fats!
    • Dijon mustard: I love to add a little Dijon mustard to creamy sauces for a bit of a tangy bite.
    • Honey: Just a touch of sweetness from honey balances out all the savory, salty flavors of this sauce.
    • Garlic: A clove of fresh garlic is fresh and zippy in this sauce.
    • Salt: A key ingredient to enhance the flavors in the sauce.
    • Water: To thin out the sauce to your desired thickness.

Kitchen equipment needed

  • Food processor
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons

Visual step-by-step instructions

raw salmon fillets on a plate
1. Place raw salmon fillets on a plate. Season simply with salt, pepper, and fresh lemon juice while the oven preheats to 375°F.
four salmon fillets on a parchment paper lined baking sheet
2. Transfer the salmon fillets to a baking sheet lined with parchment paper. Put the baking sheet in the oven and bake for 10-15 minutes.
feta dill dressing ingredients in a food processor
3. Add all the ingredients for the yogurt dill sauce to a food processor besides water. Blend until smooth.
yogurt dill sauce in a speckled white serving bowl
4. Add a little water at a time to the yogurt dill sauce, until you reach your desired thickness.
four baked salmon fillets on a parchment paper lined baking sheet
5. Remove baked salmon from the oven when it flakes easily with a fork and is opaque in the thickest part of the fillet. Let them rest for a few minutes before transferring to a serving platter.
four salmon fillets with dill yogurt sauce on a parchment lined platter
6. Transfer the salmon fillets to a serving platter and drizzle each with a generous amount of the yogurt dill sauce. Serve right away.

This salmon is best enjoyed fresh right after cooking, but you can store it in the fridge in an airtight container for up to 3 days.

Reheat leftovers in the microwave for about 1 minute, until the salmon is warmed through.

Store any extra Greek yogurt dill sauce in a jar in the fridge for up to one week. Use it as a creamy salad dressing, a dip with veggies, or a spread on a sandwich or wrap.

four salmon fillets with dill yogurt sauce on a parchment lined platter

Serving suggestions

Pair your salmon with a veggie side dish or a salad and some roasted mini potatoes – it’s my favorite weeknight meal!

Try it with:

Salmon nutrition benefits

Salmon is known for being one of the best food sources of essential omega-3 fatty acids DHA and EPA. Having 2-3 servings of salmon per week can help promote heart health.

Salmon provides several other nutrients, too! Three ounces of Atlantic salmon provides:

  • 17 grams of protein
  • 172 mg phosphorus (17% of your daily needs)
  • 422 mg potassium (12% of your daily needs)
  • 31.4 mcg selenium (45% of your daily needs)

Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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four salmon fillets with dill yogurt sauce on a parchment lined platter

Easy Oven-Baked Salmon with Greek Yogurt Dill Sauce

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  • Author: Alex Aldeborgh, RD
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: serves 4
  • Category: main dish
  • Method: Food Processor
  • Cuisine: American
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Description

Want to mix up your usual plain baked salmon? Try it with a homemade Greek yogurt dill sauce! It’s quick and easy to whip up in your food processor while the salmon bakes in the oven until flaky and juicy.


Ingredients

Scale

Salmon

  • 2 lbs salmon, cut into 4 fillet portions
  • Juice of half a lemon
  • 2 tsp olive oil
  • Salt
  • Pepper

Greek yogurt dill sauce

  • 2/3 cup plain Greek yogurt
  • 1/2 cup fresh dill
  • heaping 1/2 cup block feta cheese, crumbled by hand
  • 1/4 cup extra virgin olive oil
  • Juice of half a lemon
  • 1/2 tbsp Dijon mustard
  • 1/2 tbsp honey
  • 1 clove garlic
  • 1/4 tsp Kosher salt
  • 1/4 – 1/2 cup cold water


Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
  2. Put the salmon fillets on a plate, skin side down.
  3. Squeeze lemon juice and drizzle olive oil over the salmon, and season with a generous pinch of both salt and pepper.
  4. When the oven is heated, transfer the salmon fillets to the prepared baking sheet, skin side down.
  5. Bake in the oven for 10-15 minutes, until the salmon flakes easily with a fork and is opaque in the middle. If you use a food thermometer, salmon is done cooking when the internal temperature reaches 145°F.
  6. While the salmon is in the oven, prepare the Greek yogurt dill sauce: add all the ingredients, except the water, to a food processor.
  7. Blend until smooth and creamy, with very few lumps. Add a little water at a time and blend again, until your desired sauce thickness is reached.
  8. Let the salmon rest for a few minutes when you take it out of the oven.
  9. Transfer the salmon fillets to a serving plate or platter. Drizzle a generous amount of yogurt dill sauce over the salmon. Serve right away.

Notes

This salmon is best enjoyed fresh right after cooking, but you can store it in the fridge in an airtight container for up to 3 days.

Reheat leftovers in the microwave for about 1 minute, until the salmon is warmed through.

Store any extra Greek yogurt dill sauce in a jar in the fridge for up to one week. Use it as a creamy salad dressing, a dip with veggies, or a spread on a sandwich or wrap.