Baked Salmon Dill Cucumber Yogurt (Printable)

Delicate baked salmon paired with a creamy dill and cucumber yogurt sauce for a fresh, elegant dish.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets (5.3 oz each), skin-on or skinless
02 - 2 tbsp olive oil
03 - 1 lemon, thinly sliced
04 - 1 tsp sea salt
05 - ½ tsp freshly ground black pepper

→ Cucumber Yogurt Sauce

06 - 1 cup plain Greek yogurt (8 fl oz), full-fat or low-fat
07 - ½ cup peeled and seeded cucumber, finely diced
08 - 2 tbsp fresh dill, finely chopped
09 - 1 tbsp lemon juice
10 - 1 small garlic clove, minced
11 - ¼ tsp sea salt
12 - ⅛ tsp ground black pepper

→ Garnish (optional)

13 - Fresh dill sprigs
14 - Lemon wedges

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Place salmon fillets skin-side down on the baking sheet. Brush with olive oil, season with salt and black pepper, then top each with lemon slices.
03 - Bake for 15 to 20 minutes until the salmon easily flakes with a fork and is opaque in the center.
04 - While salmon bakes, combine Greek yogurt, diced cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Mix thoroughly and refrigerate until serving.
05 - Remove salmon from oven, plate each fillet, spoon cucumber yogurt sauce on top or serve alongside. Garnish with dill sprigs and lemon wedges if desired.

# Expert Advice:

01 -
  • The whole meal comes together in 35 minutes, which means you can actually make this on a Tuesday without losing your mind.
  • Baking the salmon means you're not stuck at the stove, and one sheet pan means minimal cleanup.
  • That cucumber yogurt sauce is the secret weapon—creamy, bright, and it makes you feel like you're eating something fancy when you're really just being smart.
02 -
  • Don't skip seeding the cucumber—watery sauce is the main way this dish goes sideways, and it's such an easy fix.
  • The sauce tastes better cold against warm salmon; there's a temperature contrast that makes both shine.
  • Salmon keeps cooking a tiny bit after you pull it out, so take it out when it's just barely opaque in the center, not fully cooked.
03 -
  • If you want to get ahead, marinate the salmon with a little lemon juice and dill for 15 minutes before baking—it deepens the flavor without adding time.
  • A dairy-free yogurt works perfectly if you need it to be; the sauce is just as good, just as creamy, and just as worth making.

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