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.
Ingredients
Scale
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
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.
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