Baked Salmon with Dill Sauce and Greek Salsa (Healthy, Flavorful, and Easy!)

This Baked Salmon with Dill Sauce and Greek Salsa is a healthy, flavorful, and incredibly delicious meal that’s perfect for any occasion! Tender, flaky salmon is seasoned with a simple blend of lemon pepper, oregano, garlic powder, and a touch of sugar, then baked to perfection. I love how this recipe is both easy to make and packed with fresh, vibrant flavors. The creamy dill sauce and the bright, zesty Greek salsa are the perfect complements to the rich salmon. Get ready for a meal that’s both satisfying and good for you!

Why You’ll Love This Salmon with Dill

• Healthy and Delicious: Salmon is a great source of protein and omega-3 fatty acids, and the fresh herbs and vegetables add vitamins and minerals.
• Flavorful: The combination of lemon pepper, oregano, garlic, dill, and the Greek salsa creates a complex and delicious flavor profile.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Versatile: Serve it as a main course with your favorite sides, or flake the salmon and add it to salads or wraps.
• Restaurant-Quality: This dish is elegant enough for a special occasion but easy enough for a weeknight dinner.

Ingredients for Salmon with Dill Sauce and Greek Salsa

Here’s what you’ll need to make this flavorful meal. The full list with measurements is in the recipe card below.

Salmon

• Wild salmon fish fillets (OR 1 wild Alaskan salmon fillet) (Fish)
• Olive oil (Oil)
• Balsamic vinegar (Acid)
• Lemon juice (Acid)
• Lemon pepper (Spice Blend)
• Dried oregano (Herb)
• Garlic powder (Spice)
• Sugar (Sweetener)
• Salt (Seasoning)

Dill Sauce

• Greek yogurt (nonfat works great) (Dairy)
• Mayonnaise (nonfat works great) (Condiment)
• Chopped dill (Herb)
• Minced garlic clove (or ¼ tsp garlic powder) (Aromatic)
• Lemon juice (Acid)
• Red wine vinegar (Acid)
• Dried oregano (Herb)
• Dried parsley (Herb)
• Salt and pepper (to taste) (Seasoning)

Greek Salsa (optional but RECOMMENDED)

• Cherry tomatoes, halved (Vegetable)
• Chopped cucumber (Vegetable)
• Kalamata olives (or regular), halved (Olives)
• Chopped red onion (Vegetable)
• Crumbled feta (Dairy)
• Jalapeno, seeded, deveined, minced (or a pinch of red pepper flakes) (Vegetable/Spice)
• Chopped dill (Herb)
• Minced garlic clove (Aromatic)
• Olive oil (Oil)
• Red wine vinegar (Acid)
• Lemon juice (Acid)
• Dried oregano (Herb)
• Salt and Pepper

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Salmon with Dill as is, but here are a few ideas for variations:

• Different Fish: Use another type of fish, such as cod, trout, or sea bass.
• Add More Vegetables: Roast some vegetables, like asparagus, broccoli, or bell peppers, alongside the salmon.
• Make it Spicy: Add a pinch of red pepper flakes to the salmon seasoning or the dill sauce.
• Different Herbs: Use fresh parsley, chives, or thyme instead of dill.
• Skip the Salsa: Serve the salmon with just the dill sauce, or vice versa.

How to Make Salmon with Dill Sauce and Greek Salsa

Let me show you how easy it is to make this Salmon with Dill Sauce and Greek Salsa:

Prepare the Salmon

1. I whisk together the olive oil, balsamic vinegar, lemon juice, and seasonings (lemon pepper, dried oregano, garlic powder, sugar, salt) listed under “salmon” in a 9×13 baking dish (or large piece of foil with sides folded up on a baking sheet if using a large fillet).
2. I add the salmon and turn to coat (I drag the salmon across the dish to coat thoroughly).
3. I brush any remaining wet rub onto the salmon.
4. I line the salmon in a single layer and let it sit at room temperature while I prepare my Dill Sauce and Salsa, up to 30 minutes at room temperature.

Preheat Oven

1. I preheat my oven to 400 degrees F (200°C).

Make the Dill Sauce

1. I whisk all of the dill sauce ingredients together in a medium bowl.
2. I season with salt and pepper to taste.
3. I cover and refrigerate.

Make the Greek Salsa (Optional)

1. I combine all of the Greek Salsa ingredients in a medium bowl.
2. I cover and refrigerate.

Bake the Salmon

1. I bake the salmon at 400 degrees F (200°C) for approximately 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. (Cooking time may vary depending on the thickness of the salmon).

Serve

1. I serve the salmon with the Dill Sauce, Salsa, and extra freshly squeezed lemon juice.

Tips and Tricks for the BEST Baked Salmon

Here are my secrets for making this salmon truly exceptional:

• Use Wild Salmon: Wild salmon has a richer flavor and a firmer texture than farmed salmon.
• Don’t Overcook: Overcooked salmon is dry. Cook it until it’s just cooked through and flakes easily with a fork.
• Use a Meat Thermometer: For perfectly cooked salmon, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C).
• Fresh Dill: Fresh dill adds a bright, herbaceous flavor to the sauce and salsa.
• Let the Salmon Rest: Let the salmon rest for a few minutes after baking before serving.

How to Serve

This Salmon with Dill Sauce and Greek Salsa is a complete meal on its own, but here are a few serving suggestions:

• Rice or Quinoa: Serve it over rice or quinoa.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts are all great choices.
• Salad: A simple green salad would complement the salmon nicely.

Make Ahead and Storage

You can prepare the dill sauce and the Greek salsa ahead of time and store them separately in the refrigerator. Leftover cooked salmon can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs about Salmon with Dill Sauce and Greek Salsa

• Can I use a different type of fish?
  • Yes, you can use cod, trout, or sea bass.
• Can I make this without the Greek salsa?
  • Yes, you can omit the salsa or serve the salmon with just the dill sauce.
• Can I grill the salmon instead of baking it?
  • Yes, you can

Enjoy this healthy, flavorful, and easy-to-make Baked Salmon with Dill Sauce and Greek Salsa! It’s a perfect meal for any night of the week.

Baked Salmon with Dill Sauce and Greek Salsa

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Marinating Time: 30minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 1x
• Category: Main Course, Seafood
• Cuisine: Mediterranean-Inspired

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Description

This Salmon with Dill Sauce and Greek Salsa is a vibrant and flavorful dish. Salmon fillets are marinated in a bright lemon-herb mixture, baked to perfection, and served with a creamy dill sauce and a refreshing Greek-inspired salsa.

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Ingredients

Scale 1x2x3x

For the Salmon:

• 4 (6-ounce) wild salmon fillets or 1 large wild salmon fillet (skin-on or skinless)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon pepper seasoning
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon salt

For the Dill Sauce:

• 1/2 cup Greek yogurt (nonfat, low-fat, or full-fat)
• 2 tablespoons mayonnaise (nonfat, low-fat, or full-fat)
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
• 1/2 tablespoon fresh lemon juice
• 1 teaspoon red wine vinegar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley
• Salt, to taste
• Black pepper, to taste

For the Greek Salsa (Optional but Recommended):

• 1 cup cherry tomatoes, halved
• 1 cup chopped cucumber (English or Persian recommended)
• 3 tablespoons Kalamata olives (or black olives), pitted and halved
• 1/4 cup red onion, finely chopped
• 2–3 tablespoons crumbled feta cheese
• 1/2 – 1 jalapeño, seeded, deveined, and minced (or a pinch of red pepper flakes) adjust to taste
• 1/2 tablespoon fresh dill, chopped
• 1 clove garlic, minced
• 1/2 tablespoon extra virgin olive oil
• 1/2 tablespoon red wine vinegar
• 1/2 tablespoon fresh lemon juice
• 1/2 teaspoon dried oregano
• Salt, to taste
• Black pepper, to taste

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Instructions

• Make Marinade: In a 9×13-inch baking dish (or a large, shallow dish), whisk together the olive oil, balsamic vinegar, lemon juice, lemon pepper, dried oregano, garlic powder, sugar, and salt.
• Marinate Salmon: Add the salmon fillets to the baking dish. Turn the fillets to coat them evenly with the marinade. Use a spoon or pastry brush to ensure the tops of the fillets are also coated. Arrange the salmon in a single layer. Let the salmon sit at room temperature while you prepare the Dill Sauce and Salsa (up to 30 minutes). If marinating for longer than 30 minutes, cover the dish and refrigerate, but bring the salmon to room temperature before baking.
• Preheat Oven: Preheat your oven to 400°F (200°C).
• Make Dill Sauce: In a medium bowl, whisk together the Greek yogurt, mayonnaise, chopped fresh dill, minced garlic (or garlic powder), lemon juice, red wine vinegar, dried oregano, and dried parsley. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
• Make Greek Salsa (Optional): In a medium bowl, combine the halved cherry tomatoes, chopped cucumber, halved Kalamata olives, finely chopped red onion, crumbled feta cheese, minced jalapeño (or red pepper flakes), chopped fresh dill, minced garlic, olive oil, red wine vinegar, lemon juice, and dried oregano. Season with salt and pepper to taste. Toss gently to combine. Cover and refrigerate until ready to serve.
• Bake Salmon: Bake the salmon in the marinade, uncovered, for 12-15 minutes, or until it’s cooked through and flakes easily with a fork. The cooking time will depend on the thickness of the salmon fillets. Use a meat thermometer to check for an internal temperature of 145°F (63°C).
• Serve with Dill Sauce, Salsa and extra freshly squeezed lemon juice.

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Notes

• Salmon: Wild-caught salmon is recommended for its flavor and nutritional content, but you can use farmed salmon if you prefer. Skin-on or skinless fillets both work well.
• Marinade: Marinating the salmon adds flavor and helps to keep it moist during baking.
• Dill Sauce: The dill sauce is a creamy and flavorful complement to the salmon. You can adjust the amount of dill and lemon juice to your preference.
• Greek Salsa: The Greek salsa adds a fresh, bright, and crunchy element to the dish.
• Serving Suggestions: Serve this salmon with the dill sauce and Greek salsa, along with a side of rice, quinoa, or a salad.
• Storage: Leftover salmon