Salmon with Creamy Dill Sauce – crispy baked salmon drizzled with a creamy cucumber dill sauce. Light healthy meal in just 20 minutes.
This is an easy salmon recipe topped with a creamy sauce with minced cucumber and fresh herbs.
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
- Greek yogurt cream cheese
- fresh dill
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.
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:
Fresh Salmon Chowder
Grilled Mediterranean Salmon Kabobs
Air Fryer Salmon Bites
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Salmon with Creamy Dill Sauce
- 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
- 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.