Salmon with lemon and dill is one of those combinations that just works. We pair it with our own dill infused EVOO whenever we want a fast, healthy weeknight dinner. The herb is built for the fish. Bright, slightly anise-like, and perfectly complementary to salmon's richness. Add a tangy mustard-yogurt sauce on the side and you've got a 25-minute dinner that feels light, fresh, and unmistakably Mediterranean.
Ingredients
- 4 salmon fillets (6 oz each), skin on
- 3 tablespoons Kofinas Dill Infused Olive Oil
- Juice and zest of 1 lemon
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup Greek yogurt (full-fat)
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 2 tablespoons fresh dill, chopped
- 1 tablespoon Kofinas Extra Virgin Olive Oil
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt
- Lemon wedges
- Fresh dill sprigs
- Flaky sea salt
Serves 4.
How to Make It
- Make the mustard yogurt sauce. Whisk together the Greek yogurt, Dijon, honey, chopped dill, olive oil, lemon juice, and salt in a small bowl. Cover and refrigerate while you prepare the salmon.
- Marinate the salmon. Combine the dill infused olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper in a shallow dish. Add the salmon fillets and turn to coat. Marinate for 10-15 minutes at room temperature.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Bake the salmon. Place the fillets skin-side down on the prepared sheet. Drizzle with any remaining marinade. Bake for 10-12 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 125-130°F for medium.
- Rest. Remove from oven and let rest for 2-3 minutes.
- Serve. Plate each fillet with a generous dollop of mustard yogurt sauce, a lemon wedge, fresh dill, and a sprinkle of flaky sea salt.
Tips for the Best Lemon Dill Salmon
Don't over-marinate. 15 minutes is the maximum. Lemon juice will start to cook the salmon if left longer.
Use real Greek yogurt. Full-fat Greek yogurt (5% or higher) makes a creamy, rich sauce. Low-fat versions are watery and break down quickly.
Cook to temperature, not time. Pull the salmon at 125-130°F internal. The fillet will continue cooking 5°F as it rests. Anything above 140°F will be dry.
Make the sauce ahead. The mustard yogurt sauce gets better after an hour in the fridge. The flavors meld and the dill comes through more clearly.
The Salmon Dinner You'll Make Weekly
This recipe is the kind of weeknight dinner that earns a permanent rotation spot. It's fast, healthy, and the flavors are bright enough to pull you out of dinner ruts. The dill infused olive oil is the secret. Try our Dill Infused Olive Oil for the marinade. The mustard yogurt sauce is fantastic on grilled vegetables, roasted potatoes, or as a salad dressing too. Finish with our Extra Virgin Olive Oil from Crete for the perfect plate. For variety, try our Lemon Zest Infused Olive Oil in place of the dill oil for a brighter, more citrus-forward version. Or use Wild Orange Infused Olive Oil for a sweeter finish that pairs especially well with the mustard yogurt sauce.
Frequently Asked Questions
What temperature should baked salmon be cooked to?
For tender, juicy salmon, bake to an internal temperature of 125-130°F for medium or 135°F for medium-well. The FDA recommends 145°F, but salmon at that temperature will be drier. Pull the fish at 5°F below your target. It continues cooking while resting.
Can I substitute dried dill for fresh?
Yes, but use about a third the amount. 2 tablespoons fresh dill = roughly 2 teaspoons dried. Dill infused olive oil also works as a substitute for fresh dill in the marinade.
How long does lemon dill salmon last?
Refrigerated in a sealed container, leftovers keep 2-3 days. Reheat gently in a 275°F oven for 8-10 minutes. High heat will dry it out. The mustard yogurt sauce keeps for 5 days in the fridge.
What sides go with lemon dill salmon?
Roasted asparagus, sautéed spinach, lemon-roasted potatoes, wild rice, couscous, or a simple cucumber salad. The mustard yogurt sauce is also great drizzled over vegetables.
Can I grill instead of bake?
Yes. Grill skin-side down over medium-high heat for 5-6 minutes, then flip and cook another 3-4 minutes. The flavor will be slightly more charred but equally good.
