Seafood

Feb 9, 2021

Baked Salmon with Lemon Dill Sauce

Prep Time: 5

Cook Time: 20

BY: Kylie Mazon-Chambers

5 from 7 votes

Creamy lemon dill sauce is served ladled over baked Atlantic salmon.

baked salmon with lemon dill cream sauce.

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This baked salmon with lemon dill sauce is a simple, elegant seafood dinner recipe made with tender oven-baked salmon topped with a creamy lemon dill sauce packed with fresh herbs and citrus flavor. The rich salmon pairs perfectly with the bright, tangy sauce for an easy weeknight dinner that feels thoughtful while still coming together quickly. This healthy salmon recipe works well for everything from casual family dinners to entertaining guests. If you’re on a real salmon kick, try my maple roasted salmon and crispy salmon with soy tamarind sauce next. Did I mention they’re both great for meal prep?

how to make lemon dill sauce for salmon in this easy dinner.

	Why You’ll Love This Recipe
	Easy weeknight dinner – The salmon bakes quickly while the lemon dill sauce comes together in minutes.
Bright and fresh – Lemon, dill, and creamy sauce balance the richness of the salmon perfectl
Versatile – This salmon recipe pairs easily with vegetables, rice, potatoes, or salads.

Key Ingredients in This Recipe

Salmon – While the most common type of salmon sold in stores is Atlantic salmon, there are many other varieties. Atlantic salmon is much fattier and thicker than sockeye salmon. The salmon is seasoned simply with salt and pepper before it’s roasted in the oven at a high heat until it’s just cooked through.
Dill – While I love fresh dill, I feel using dried dill in the sauce is best because the bits of herb don’t stick together though I love garnishing with bits of fresh dill.
Cream – I add heavy cream, the thick part of the milk that rises to the top due to its high fat content to create a rich, creamy sauce.

A full ingredient list with exact amounts can be found in the recipe card below.

Pro Tip

Don’t substitute half-and-half for the heavy cream, the lemon juice will cause it to curdle.

Atlantic salmon fillets topped with olive oil salt and pepper on baking sheet.

What’s the Best Temperature to Bake Salmon At?

This method of cooking the fish is super simple! Salmon doesn’t take long to cook, even when the fillets are thicker. Cooking salmon at 425ºF (220ºC) ensures the salmon cooks quickly giving it a buttery texture without drying it out. A good rule of thumb is to plan for about 6 minutes per half inch of thickness. Keep in mind it will continue to cook as the salmon cools. To check if the salmon is done, use a fork to flake a piece off the side.

Swaps and Substitutions

Salmon: Substitute with steelhead trout, cod, halibut, or Arctic char.
Fresh dill: Use fresh parsley, chives, or tarragon for a different herb flavor.
Greek yogurt or sour cream: Swap with crème fraîche, mayonnaise, or dairy-free yogurt.
Lemon: Replace with lime for a slightly different citrus flavor.
Garlic: Add roasted garlic instead of fresh garlic for a milder flavor.

How to Make Lemon Dill Salmon (Step-by-Step)

Make the lemon dill sauce. Add the wine, lemon juice, shallot and garlic to a small saucepan and bring to a boil over medium heat. Lower the heat to medium-low then add the dried dill and simmer until the wine has reduced by just over half, about 10 minutes.
Finish the sauce. Whisk in the cream and continue to simmer over medium-low heat until the sauce has thickened, about 5 minutes. Whisk in the butter, one cube at a time until emulsified into the sauce. Season with salt, to taste.
Add salmon to baking sheet. Heat oven to 425ºF (220ºC). Add the salmon fillets to a baking sheet, skin-side down.
Bake the salmon. Drizzle the salmon fillets with olive oil and season with salt and pepper. Roast until just cooked through, about 12 to 15 minutes.
Serve. Add the salmon to plates and ladle the sauce over the top. Serve with rice and vegetables.

How to Serve This Recipe

Classic dinner: Serve with roasted potatoes, rice pilaf, or buttered noodles.
Vegetable pairing: Pair with roasted asparagus, green beans, broccolini, or a simple salad.
Lighter meal: Serve over mixed greens or grain bowls with extra lemon dill sauce.
Entertaining spread: Add crusty bread and a chilled white wine for an easy dinner party meal.

How to Store This Recipe

Refrigerate salmon: Store leftover baked salmon in an airtight container in the refrigerator for up to 3 days.
Store sauce separately: Keep the lemon dill sauce refrigerated separately for up to 4 days.
Reheat gently: Warm salmon in a low oven or microwave at reduced power to avoid drying it out.
Serve cold: Leftover salmon is also delicious chilled over salads or grain bowls.

FAQ – Frequently Asked Questions

Can I substitute half-and-half for the heavy cream in the lemon dill sauce?

No! Don’t substitute half-and-half for the heavy cream, the lemon juice will cause it to curdle.

What is the best oven temperature for cooking salmon?

Salmon doesn’t take long to cook, even when the fillets are thicker. Cooking salmon at 425ºF (220ºC) ensures the salmon cooks quickly giving it a buttery texture without drying it out. A good rule of thumb is to plan for about 6 minutes per half inch of thickness.

What should I serve with baked salmon with lemon dill sauce?

This dish pairs wonderfully with rice and blanched and sautéed green beans though I recommend serving it with roasted potatoes, grilled asparagus or sautéed spinach.

Can I use frozen salmon for baked salmon with lemon dill sauce?

Yes. Thaw the salmon completely and pat it dry before baking for the best texture and even cooking.

Other Recipes to Try

If you enjoy this baked salmon recipe, I recommend checking out some of these:

Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!

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