Elevate your next dinner party with this mouthwatering Baked Salmon with Dill Sauce recipe! Perfect for impressing your guests with minimal effort.
Ingredients:
- 4 salmon fillets
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions:
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a small bowl, mix together mayonnaise, Greek yogurt, dill, garlic, lemon juice, salt, and pepper.
- Place salmon fillets on the prepared baking sheet and spread the dill sauce on top of each fillet.
- Bake in the preheated oven for 15-20 minutes, or until salmon is cooked through and flakes easily with a fork.
- Serve with lemon wedges and enjoy!
Popular questions:
- Q: Can I use dried dill instead of fresh dill?
- Q: What can I serve with this Baked Salmon with Dill Sauce?
- Q: Can I use sour cream instead of Greek yogurt?
- Q: How can I tell if the salmon is cooked through?
- Q: Can I prepare the dill sauce in advance?
- Q: Can I use other types of fish with this dill sauce?
- Q: How should I store leftovers?
- Q: Can I freeze this dish?
- Q: Can I add other herbs to the dill sauce?
- Q: Is this recipe gluten-free?
Yes, you can substitute dried dill for fresh dill in this recipe. However, you may want to use less dried dill as it tends to have a more concentrated flavor.
This salmon dish pairs well with roasted vegetables, steamed rice, or a fresh salad.
Yes, sour cream can be used as a substitute for Greek yogurt in the dill sauce for a slightly different flavor profile.
The salmon is done when it easily flakes with a fork and the internal temperature reaches 145°F.
Yes, you can make the dill sauce ahead of time and store it in the refrigerator until ready to use.
Yes, this dill sauce works well with other types of fish such as trout or cod.
Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
It is not recommended to freeze this dish as the texture of the salmon may become compromised.
You can customize the dill sauce by adding additional herbs such as parsley, chives, or cilantro.
Yes, this Baked Salmon with Dill Sauce recipe is gluten-free as long as all ingredients used are gluten-free.
Helpful tips:
- For added flavor, marinate the salmon fillets in the dill sauce for an hour before baking.
- Squeeze extra lemon juice over the baked salmon before serving for a burst of freshness.
- Try adding a touch of honey to the dill sauce for a hint of sweetness.
- Experiment with different herbs in the dill sauce such as tarragon or mint for unique flavors.
- Top the baked salmon with a sprinkle of chopped nuts or breadcrumbs for added crunch.
- Serve the salmon over a bed of quinoa or couscous for a complete meal.
- Garnish with additional fresh dill sprigs for a beautiful presentation.
- Drizzle a little olive oil over the salmon before baking for extra moisture.
- For a creamy dill sauce, blend all the ingredients in a food processor until smooth.
- Adjust the seasoning of the dill sauce to suit your taste preferences by adding more salt, pepper, or lemon juice.
Expert Secrets:
- To prevent the salmon from drying out, cover the baking sheet with foil during the first half of the cooking time.
- For a smoky flavor, try grilling the salmon fillets instead of baking them.
- Enhance the dill sauce with a dollop of mustard or horseradish for a kick of flavor.
- For a lower-fat option, use reduced-fat mayonnaise and Greek yogurt in the dill sauce.
- Add a splash of white wine or broth to the baking sheet to keep the salmon moist while baking.
- For a crispy crust, broil the salmon for a few minutes after baking until golden brown.
- Freshly cracked black pepper adds a bold flavor to the dill sauce.
- Brush the salmon fillets with olive oil before applying the dill sauce for a shiny glaze.
- Serve the salmon with a side of tzatziki sauce for a Mediterranean twist.
- Experiment with different types of citrus juice like lime or orange in the dill sauce for a tangy variation.
