Pakistani dishes in Usa

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This easy lemon dill salmon takes just 10 minutes to bake and features a creamy, zesty dill sauce. It’s perfect as a healthy weeknight meal or to impress at dinner parties!

Need an easy weeknight meal? This lemon dill salmon has become one of those recipes I turn to constantly: because it’s fast, it’s easy, and it always impresses everyone. The sauce alone really is one of my secret weapons for salmon recipes!

Here the baked salmon is tender and savory, and covered in a tangy, creamy lemon dill sauce. The salmon bakes in just 10 minutes while you whisk together the sauce!

Why You’ll Love This Recipe

I’ve made this recipe so many times and it always gets rave reviews. Here’s why you’ll love it:

It has great flavor. High heat makes for tender baked salmon, and the dill sauce is so good: it combines the richness of mayonnaise with lighter Greek yogurt, fresh dill, and zingy lemon juice.
It’s a relatively fast and easy dinner. The entire recipe can be completed in less than 30 minutes.
It’s a healthy dinner option. This recipe fits into a Mediterranean diet meal plan, and it’s one of those healthy dinner ideas that hits the spot every time.

5 Star Reader Reviews

Great recipe! The sauce was delish! I used less mayo and more yogurt because of what I had on hand, but it was still great. Easy, healthy, and so tasty! -JoAnna

“My family loved this recipe. That sauce! Wow! Thank you — it was fast, easy, and oh so delicious.” -Christina

Key Ingredients You’ll Need

Here’s what you’ll need for this lemon dill salmon recipe:

Salmon fillets: I like using skin-on fillets for easier handling, but skin-off works too. Look for fresh, sustainably caught salmon when possible.
Fresh dill: This fresh herb adds a brightness that dried dill simply can’t match.
Greek yogurt and mayonnaise: I cut the traditional all-mayo dill sauce with Greek yogurt to lighten it up.
Fresh lemon juice: The acidity of lemon balances the richness of the sauce.
Garlic and onion powder: These spices add depth without overpowering. In my testing, I found that fresh garlic can sometimes be too strong.

How to Make Lemon Dill Salmon

This lemon dill salmon is so easy and versatile: it works for easy weeknight dinners and is still special enough for dinner parties. When we first made the recipe, Alex and I brought it to friends who just had a baby and they loved it. Here are the basic steps for how to make this lemon dill salmon:

Season with salt and pepper. Place the fillet on a parchment lined baking sheet.
Bake for about 10 minutes at 450°F. Bake until it’s flaky and just cooked, about 10 minutes. You can also make pan seared salmon for an even quicker dinner.
Mix up the dill sauce for salmon. The sauce takes just 5 minutes to mix up while the fish bakes.

Variations: Grilled, Pan Seared, or Broiled

I have made this lemon dill salmon recipe with alternative cooking methods, and it’s great every time! My very favorite is this Perfect Grilled Salmon as a delicious summer recipe: it is so tasty and everyone is always impressed.

I also like making this with quicker Pan Seared Salmon, or even my very fast Broiled Salmon method.

More Ways to Use the Sauce

Once you taste this 5-minute lemon dill sauce, you’ll want to put it on everything. I’ve used it on so many other dishes beyond salmon:

It would be great with other seafood like sauteed shrimp, baked trout, baked cod, or grilled halibut.
Chicken works too, like pan seared chicken, baked chicken, or grilled chicken thighs.
I also like it with vegetables like French fries, baked potato wedges, steamed broccoli or steamed cauliflower.

Sides to Serve with Lemon Dill Salmon

There are lots of ways to serve this lemon dill salmon to make it a healthy meal! Here are some favorite sides to go with salmon, for weeknights or entertaining:

This apple salad or arugula salad are quick and simple.
Try steamed green veggies like steamed broccoli or steamed green beans.
These Parmesan truffle fries or Parmesan potato wedges are two of our favorite ways to prepare potatoes.
Add a grain like quinoa, farro, orzo, or rice.
Go for a quick baked sweet potato or quick baked potato, recipes with a time-saving trick.
Use the oven for roasted Brussels sprouts, roasted carrots, or roasted vegetables.

Tip: This recipe is included in our Mediterranean Diet Meal Plan! It has recipes for 1 month and a meal planning spreadsheet download.

Dietary Notes

This lemon dill salmon recipe is pescatarian and gluten-free.

Frequently Asked Questions

Can I use dried dill instead of fresh?

Fresh is best here, but if you’re stuck, substitute 1 teaspoon dried dill. The flavor will be a little muted, so taste and adjust.

What’s the best internal temperature for salmon?

Salmon is done at 125–130°F for a tender, just-cooked center. Because oven baking can push it past that quickly, I rely on the fork test and pull it the moment it flakes.

Can I make the sauce ahead?

Yes. Whisk it up to a day in advance and store it covered in the fridge. You may need a splash of water to loosen it again before serving.

Lemon Dill Salmon (Easy Dinner!)

Print Recipe

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4.5 from 4 reviews

This easy lemon dill salmon takes just 10 minutes to bake and features a creamy, zesty dill sauce. It’s perfect as a healthy weeknight meal or to impress at dinner parties!

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 1x
Category: Main Dish
Method: Baked
Cuisine: Mediterranean

Ingredients

For the salmon

4 salmon fillets (skin on or off)
Kosher salt
Black pepper

For the lemon dill sauce (makes about ¾ cup)

2 tablespoons finely chopped dill (see Notes)
¼ cup Greek yogurt
6 tablespoons mayonnaise
1 tablespoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon kosher salt
2 teaspoons water

Instructions

Preheat the oven to 450°F.*
Generously sprinkle the salmon with kosher salt and fresh ground black pepper. Place it on a parchment-lined baking sheet.
Bake the salmon for about 10 minutes until flaky and just cooked; test it with a fork to assess doneness. Watch the salmon to make sure not to overcook; the timing can vary based on the thickness of the salmon and variations between ovens.
While the salmon bakes, mix together the sauce ingredients, adding the water last. Use the water to bring it to a loose, drizzle-able consistency. (You may need a touch more depending on your yogurt brand.)
Serve the salmon and garnish each fillet with 2 tablespoons of the lemon dill sauce. Save leftover sauce refrigerated.

Notes

*Alternative Methods: You can also grill, pan sear, or broil the salmon to make a quicker recipe. Go to Grilled Salmon, Pan Seared Salmon, or Broiled Salmon.

Fresh dill is absolutely essential to this recipe, but if you’re in a pinch, you can use 1 teaspoon dried dill.

More Salmon Recipes to Try

from A Couple Cooks https://ift.tt/ifwmRvQ

These fajitas on the grill are the best fast and easy dinner! The charred veggies and black beans make a total crowd pleaser.

I eat the Mediterranean diet mostly, so I often eat vegetarian or plant-based when I cook at home. It’s been a great way to force creativity in general, but especially at the grill in the summer!

Grilling is well-known to highlight meat, but I’ve been surprised at how it can make humble vegetables into something brilliant. Such is the case with this fajita grill recipe. Bell peppers, portobello mushrooms, and onions transform into the most delicious meld of savory flavors. It’s a fantastic grilled dinner idea, and you can serve with tortillas or make it as fajita salad!

5 Star Reader Review

“Love love LOVE this recipe! I’m vegetarian and my husband is not, so it’s a super easy way for him to grill everything. I use Penzey’s fajita seasoning (if you haven’t tries it yet, you absolutely must), and then I use the leftovers the next day to make a bean bowl with veggies for lunch.” -Emilie

What You’ll Love About This Recipe

These fajitas on the grill are the brain child of my grill master partner Alex. We happened to have a fajitas spice blend on hand for the recipe, but you can also make homemade fajita seasonings, too.

Fajitas on the grill are a quick grilling idea that is an explosion of flavor! Vegetarian fajitas are a great option for any special diets you’re cooking for. This recipe is vegetarian, gluten-free, and dairy-free and vegan if you serve it with cashew cream. It’s on repeat for simple summer meals with friends.

Need a grill pan? Here’s a the one we use.

Tips For Fajitas On The Grill

These vegetarian fajitas are a breeze to make. Just keep these few tips in mind when making them:

Grilled vegetables don’t require much babysitting. You want the peppers and portobello mushroom to develop those lovely grill marks, so don’t turn the vegetables too often. With that said, if you’re grilling your vegetables directly on the grill and not in a grill pan, you’ll want to watch them a little more closely just to be safe.
Be aware of the salt. If you’re using a pre-made fajita spice blend like we did, you may need to adjust the amount of additional salt you add to this recipe. Many fajita spice blends contain salt, so you don’t want to add too much!
Try the beans in foil. We really enjoyed the smoky flavor of our beans after we made them in foil packets over the grill. But if you don’t have time for this step, you can also heat up the beans over the stove.

Storing Grilled Fajitas Leftovers

These grilled vegetarian / vegan fajitas serves 4 people, so you may wind up with leftovers (always a good problem to have!). I recommend storing the fajita ingredients separately to keep all the flavors as fresh as possible.

When you’re ready to enjoy your leftovers, reheat the peppers and portobello mushrooms in a skillet with a drizzle of olive oil (if you microwave the veggies, the mushrooms become rubbery and the peppers get soggy). The beans can be reheated in a small saucepan with a little water to prevent them from drying out.

Don’t have a grill? Try these Sheet Pan Fajita s, Fajita Veggies, or Vegetarian Fajitas!

Dietary Notes

This vegetarian fajitas recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free (using Cashew Cream).

Frequently Asked Questions

What’s the best way to grill fajitas if I want to add meat?

Preheat your grill to medium-high heat. Grill your meat first, followed by the vegetables. Cook the meat to your desired doneness and the vegetables until they are tender-crisp with a slight char.

Can I make fajitas on the grill ahead of time?

It’s best to grill them right before serving to ensure they are fresh and flavorful. But, you can grill in advance, making them slightly underdone, then refrigerate until serving. Rewarm them on the grill or in a 350F oven.

What can I serve with grilled fajitas?

Warm tortillas, guacamole, pico de gallo, shredded cheese, sour cream, and your favorite salsa are all perfect accompaniments to grilled fajitas.