Baked Salmon With Dill Sauce Recipe

Salmon: A rich, fatty fish that is perfect for baking and pairs wonderfully with dill sauce.

Olive oil: Used to drizzle over the salmon, adding moisture and a subtle flavor.

Salt: Enhances the natural flavors of the salmon and the dill sauce.

Black pepper: Adds a touch of heat and depth to the salmon.

Greek yogurt: The creamy base for the dill sauce, offering a tangy flavor and smooth texture.

Fresh dill: Provides a fresh, herbaceous flavor that complements the salmon beautifully.

Lemon juice: Adds brightness and acidity to the dill sauce, balancing the richness of the salmon.

Garlic powder: Infuses the dill sauce with a mild garlic flavor without overpowering it.

When preparing the salmon, make sure to pat the fillets dry with a paper towel before drizzling with olive oil. This helps the seasoning adhere better and ensures a nice, crispy exterior. Additionally, for an extra burst of flavor, you can marinate the salmon in the olive oil, salt, and black pepper for about 15-20 minutes before baking. This allows the flavors to penetrate the fish more deeply.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile to salmon, making it a great alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, suitable for baking fish.

• salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a milder taste and can be used to avoid black specks in the sauce.

• greek yogurt - Substitute with sour cream: Sour cream has a similar tangy flavor and creamy texture, making it a good alternative.

• fresh dill - Substitute with dried dill: Dried dill can be used in smaller quantities as it has a more concentrated flavor.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor to lemon juice.

• garlic powder - Substitute with fresh garlic: Fresh garlic can offer a more robust and aromatic flavor compared to garlic powder.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be easier to control when seasoning dishes.

• Allow the salmon to cool completely before storing. This helps prevent condensation, which can make the fish soggy.
• Transfer the cooled salmon fillets to an airtight container. If stacking fillets, place a piece of parchment paper between each to avoid sticking.
• Store the dill sauce separately in a small airtight container. This keeps the sauce fresh and prevents the salmon from becoming too moist.
• Place both the salmon and dill sauce in the refrigerator. The salmon will stay fresh for up to 3 days, while the dill sauce can last up to 5 days.
• For longer storage, freeze the salmon. Wrap each fillet tightly in plastic wrap, then place in a freezer-safe bag or container. Label with the date.
• Freeze the salmon for up to 3 months. To thaw, transfer to the refrigerator overnight.
• Avoid freezing the dill sauce, as the texture may change. Instead, prepare fresh dill sauce when ready to serve.
• Reheat the salmon gently in the oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. This helps maintain its delicate texture.
• Serve the reheated salmon with a fresh dollop of dill sauce on top for the best flavor and presentation.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the salmon fillets on a baking sheet lined with parchment paper.
  3. Cover the fillets loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 15 minutes or until the salmon is warmed through.
  5. Serve with a fresh dollop of dill sauce.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the salmon fillets in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the salmon is warmed through.
  5. Serve with a fresh dollop of dill sauce.

• Microwave Method:

  1. Place the salmon fillets on a microwave-safe plate.
  2. Cover the fillets with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
  4. Serve with a fresh dollop of dill sauce.

• Steam Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the salmon fillets in a steamer basket over the simmering water.
  3. Cover and steam for about 5-7 minutes or until the salmon is warmed through.
  4. Serve with a fresh dollop of dill sauce.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the salmon fillets in the air fryer basket.
  3. Heat for about 5-6 minutes or until the salmon is warmed through.
  4. Serve with a fresh dollop of dill sauce.

• Oven: Used to bake the salmon fillets at a consistent temperature of 400°F (200°C).

• Baking sheet: A flat surface to place the salmon fillets on for baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Measuring spoons: Essential for accurately measuring the olive oil, salt, black pepper, lemon juice, and garlic powder.

• Mixing bowl: Used to combine the ingredients for the dill sauce.

• Whisk: Helps to thoroughly mix the greek yogurt, fresh dill, lemon juice, garlic powder, and salt for the dill sauce.

• Knife: Needed to chop the fresh dill.

• Cutting board: Provides a safe surface to chop the fresh dill.

• Spatula: Useful for transferring the baked salmon fillets from the baking sheet to the serving plates.

• Fork: Used to check if the salmon flakes easily, indicating it is done baking.

• Serving plates: For presenting the baked salmon with the dill sauce.

Preheat the oven early: Start preheating your oven while you gather and prepare your ingredients to save time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent the salmon from sticking.

Make the sauce ahead: Prepare the dill sauce in advance and store it in the fridge. This way, it's ready to go when the salmon is done.

Chop ingredients in bulk: Chop extra fresh dill and store it in the freezer for future recipes.

Use a timer: Set a timer for the salmon to avoid overcooking and to multitask efficiently.