Salmon with Creamy Dill Sauce – crispy baked salmon drizzled with a creamy cucumber dill sauce. Light healthy meal in just 20 minutes.
There’s no sour cream, heavy cream or mayonnaise in the creamy dill sauce recipe and the whole meal whips up in under 20 minutes in one pan.
It’s a delicious way to eat healthier without sacrificing taste and I’m walking you through with step-by-step instructions.
The simple ingredients for this easy salmon recipe are minimal and involve just a few steps.
With layers of flavor in just 20 minutes, it’s a great weeknight meal that’s gourmet level to entertain with.
HOW TO TELL WHEN SALMON IS DONE:
The easiest way to tell when salmon is done is using an instant read thermometer.
It’s finished cooking when it reaches 145°. Slightly under 145 is fine – it’ll continue cooking a few degrees after it’s removed from the oven.
If you don’t have a thermometer, gently press down on the top of the salmon fillet with your finger or a fork. If the fish flakes (separates easily), it’s done.
VARIATIONS AND TIPS:
- If you don’t have an oven-proof skillet, sear the salmon then transfer it to a baking sheet.
- If you can’t find Greek yogurt cream cheese, any light cream cheese is great.
- Use 1 teaspoon of dry dill instead of fresh.
- English cucumber was used but any will work well (remove any large seeds)
- 2% milk used but any level will be good.
SALMON WITH CREAMY DILL SAUCE INGREDIENTS:
Here’s all you’ll need for this simple salmon recipe:
- olive oil
- salmon fillets (6 ounces each)
- salt and black pepper
- lemon cut in wedges
- cucumber
- Greek yogurt cream cheese
- fresh dill
- milk
how to makE SALMON WITH CREAMY DILL SAUCE:on
Preheat the oven to 400°.
Cut the lemon into wedges and mince the cucumber leaving the skin on (you’ll want 1/2 cup) then set aside.
Drizzle the olive oil into a large oven-safe skillet over medium heat to medium-high heat.
Pat the moisture from the salmon using a paper towel then season with salt and pepper to taste.
Place salmon skin side up. Sear for 2-3 minutes to a golden color then flip the salmon over (so the skin side is down).
Add a squeeze of fresh lemon juice over the top of the salmon then transfer the skillet to the oven for 7-10 minutes or until the internal temperature reaches 145°.
Remove salmon from the skillet to a plate then tent with foil.
To the same skillet, add the cream cheese in cubes and milk. Season with salt and pepper over low heat stirring to combine (if the sauce is too thick, add another splash of milk).
Turn off the heat, stir in minced cucumber and 1 tablespoon of dill. Spoon the lemon dill sauce over the salmon.
Garnish with another sprinkle of dill and serve right away with lemon slices or wedges.
WHAT TO SERVE WITH SALMON WITH CREAMY DILL SAUCE:
For a complete meal, add any of the suggested sides below – or even just a simple side salad.
Brussels Sprouts
Air Fryer Broccoli
Creamy Parmesan Rice
Air Fryer Smashed Potatoes
WHAT TO DO WITH LEFTOVER SALMON:
Leftover salmon makes a great lunch the next day. Store in an airtight container in the refrigerator up to 3 days then reheat.
LOOKING FOR MORE SALMON RECIPES?
Below are some of my favorite easy dinners from the sea:
Teriyaki Salmon
Fresh Salmon Chowder
Grilled Mediterranean Salmon Kabobs
Air Fryer Salmon Bites
Enjoy!
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Salmon with Creamy Dill Sauce
Equipment
- oven safe skillet OR baking sheet
Ingredients
- 1 tablespoon olive oil
- 2 6 ounce salmon fillets
- salt and pepper to taste
- 1 lemon cut in 4wedges
- 1/2 cup English cucumber minced
- 4 oz Greek yogurt cream cheese can sub out any light cream cheese
- 2 tablespoons fresh dill minced
- 1/4 cup milk
Instructions
- Preheat the oven to 400°.
- Cut the lemon into wedges and mince the cucumber leaving the skin on then set aside.
- Drizzle olive oil into a large oven-proof skillet over medium to medium-high heat.
- Pat the moisture from the salmon using a paper towel then season with salt and pepper to taste. Place salmon skin side up in the skillet. Sear for 2-3 minutes to golden then flip the salmon over (so the skin side is down).
- Add a squeeze of fresh lemon juice over the top of the salmon then transfer the skillet to the oven for 7-10 minutes or until the internal temp reaches 145°.
- Remove salmon from the skillet to a plate and tent with foil.To the same skillet, add the cream cheese in cubes and milk. Season with salt and pepper over low heat stirring to combine (if the sauce is too thick, add another splash of milk).
- Turn off the heat, stir in minced cucumber and 1 tablespoon of dill. Spoon the lemon dill sauce over the salmon.
- Garnish with extra dill and serve right away with lemon slices or wedges.
This salmon recipe looks so good. Pinned.
Thank you for pinning and following along, Mary!
Help! This recipe looks amazing and I’ve purchased all the ingredients but for some reason the instructions on the page are cut off and I can’t see them. Is there any way you could send it to me please? Thank you so much!
Hi Courtney – Yikes! I just checked and it seems to be when I view it on mobile – desktop seems to be okay but still NOT good. I’m going to look into why this is going on but in the meantime I’ll email you the directions at the email you listed. Thank you for bringing it to my attention – so sorry for the inconvenience.
trying tonight…looks good
Hi Chris – I hope you enjoyed the dish. I’d love your feedback! 🙂
Hi Bernie, it was delicious…..funny thing, the wrapper my fish was salmon, so I had planned on making your recipe, turned out it was sword fish…..but the dill sauce was great….very good with any fish I bet
Hey Chris – I’m so glad! That’s really funny about the fish. I’ve made this recipe a zillion times over the years and can I tell you I never once thought of switching up the fish? :O I will now! Thanks for a new recipe! Enjoy the day.
Yum, making it tonight, can’t wait!
Hi Marlene – I’m so glad you’re trying the recipe! If you get a chance, I’d love your feedback. 🙂
Anyone else having trouble reading the recipe directions? It’s cut off and I want to try this so bad!
So sorry for the inconvenience Kema – you’re not alone unfortunately. It’s definitely a problem viewing it on mobile. I’m going to email you at the address you provided. Again, my apologies and I’m trying to get the mobile situation fixed!
I would love to have this recipe emailed to me! Planning on making it this week. Thank you for sharing such a yummy sounding recipe!
Hi Alyssa – I’d be happy to email it to you – it’ll be sent to the address you provided. I’m in the process of trying to figure out what the problem is and why part of the instructions are cut off on mobile sites. In the meantime . . .
I hope you enjoy the recipe. I’d love your feedback!
Yum Yum !!! Looks so easy to make. Definitely trying this recipe.Thanks for sharing Bernie.
Hi Naomie – It’s super easy and one of our favorites! Thanks for stopping by ~ I hope you enjoy it too. 🙂
Im making this tonight, but I’m in a summer cottage with no computer access. So i can see all the cooking directions via my mobile like everyone else. Any way i can get it emailed, so i can properly make this wonderful looking dish!
Hi Emily – just saw this – hopefully you see this in time to make the salmon. Hoping to have this corrected by tomorrow, but it’s no problem emailing you the instructions. I’ll send them over now at the email you listed. Thanks for trying the recipe!
Thank you so much! my mom and I can’t wait to try it!
DANG!! Bought all the ingredients and was about to make dinner but the recipe is cut off on my mobile phone and not showing up at all on my desktop system. The photo after “The ingredients are minimal…” is the end…only comments below that!!
Hi Lisa – DANG is right – so frustrating I’m sure! I *think* I have the issue fixed, but I’m going to email you the instructions just in case. Thanks for trying the recipe – so glad for everyone letting me know about this problem – wouldn’t have known otherwise!
Just came across this recipe and I am going to try it for part of my Easter dinner-small crowd this year so I thought salmon would be a good addition to the menu. We are finally seeing signs of spring so I love the idea of the cucumber/dill sauce… two very light and fresh ingredients that just bring thoughts of warm weather to mind. Will let you know how it goes.
Hi Amy – what a great menu idea for Easter! We’ve finally starting to enjoy some warmer days here, too. Won’t be long before we start gardening. I hope you enjoy the recipe as much as we do ~ I’d love your feedback. Happy Easter!
I made this for dinner tonight and it was delicious!!!! My husband and kids loved It!
Hi Ebony – I always LOVE when someone makes one of my recipes — especially when they enjoy it as much as you and your family did — makes my day. Thanks so much!
I’m trying this tonight for my mom for mothers day dinner . But what would u recommend to cook with it besides asparagus?
Hi Lisa – I hope this reaches you in time for your Mother’s Day dinner. I like light fresh sides — steamed or roasted broccoli, steamed fresh green beans, salad. Would love to know how you and your Mom liked the recipe. Enjoy the day!
It did thank u . We both loved it and will be making again.
Thanks for the follow up Lisa – so glad you both enjoyed it — that makes my day! 🙂