Mediterranean Salmon Lemon Dill Yogurt (Printable)

Oven-roasted salmon with creamy lemon dill yogurt sauce. Bright Mediterranean flavors in 30 minutes.

# What You’ll Need:

→ For the Salmon

01 - 4 (6 oz each) skinless salmon fillets
02 - 2 tbsp extra-virgin olive oil
03 - 1 tsp sea salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp smoked paprika
06 - Zest of 1 lemon

→ For the Zesty Lemon Dill Yogurt

07 - 1 cup Greek yogurt (preferably whole milk)
08 - 2 tbsp fresh dill, finely chopped
09 - 1 tbsp fresh lemon juice
10 - 1 tsp lemon zest
11 - 1 small garlic clove, minced
12 - ¼ tsp sea salt
13 - ¼ tsp black pepper

→ To Serve

14 - Lemon wedges
15 - Fresh dill sprigs

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
02 - Pat salmon fillets dry with paper towels to remove excess moisture. Place them skin-side down on the prepared baking sheet.
03 - Drizzle olive oil evenly over the salmon fillets. Season generously with sea salt, black pepper, smoked paprika, and lemon zest, pressing the seasoning gently into the fish.
04 - Roast salmon for 12–15 minutes until cooked through and flakes easily with a fork. The internal temperature should reach 145°F for optimal food safety.
05 - While salmon roasts, combine Greek yogurt, chopped fresh dill, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl. Whisk until smooth and well incorporated.
06 - Transfer roasted salmon fillets to serving plates. Spoon generous dollops of lemon dill yogurt sauce over each fillet. Garnish with fresh dill sprigs and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • The bright yogurt sauce cuts through the rich salmon making every bite feel balanced and light
  • Weeknight elegance without any fancy techniques or hard to find ingredients
02 -
  • Dry your salmon thoroughly before seasoning, any surface moisture will steam instead of roast
  • The sauce needs at least 15 minutes in the fridge to let the flavors meld and the garlic mellow out
03 -
  • Room temperature salmon cooks more evenly, take it out of the fridge 20 minutes before roasting
  • Let the fish rest for 5 minutes after roasting, the juices redistribute and make every bite more tender

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