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Greek Salmon with Dill Sauce

Greek salmon with dill sauce is oven-baked with olive oil, lemon, oregano, and garlic until tender and flaky. Serve it with a cool Greek yogurt and fresh dill sauce for a bright, simple dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
resting 3 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 1.5 lb salmon skin-on fillet
  • 1 tbsp olive oil
  • 2 tbsp lemon juice divided
  • 1 tsp dried oregano
  • 2 cloves garlic minced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the dill sauce
  • 0.75 cup plain Greek yogurt
  • 2 tbsp fresh dill chopped

Equipment

  • 1 rimmed baking sheet

Method
 

Make the dill sauce
  1. Stir together the Greek yogurt, dill, and 1 tablespoon of the lemon juice in a small bowl.
  2. Cover and refrigerate the sauce while the salmon cooks.
Bake the salmon
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Set the salmon skin side down on the baking sheet.
  4. Brush the salmon with the olive oil, then drizzle with the remaining 1 tablespoon lemon juice.
  5. Sprinkle the salmon with the oregano, garlic, salt, and pepper.
  6. Bake for 12 to 15 minutes, until the thickest part reaches 145°F and the flesh flakes easily with a fork.
  7. Let the salmon rest for 3 minutes.
  8. Serve the salmon with the dill sauce.

Notes

For the best texture, check the salmon at 12 minutes and avoid overcooking it. Refrigerate leftovers for up to 3 days; freezing is possible, though the texture may soften. For a dairy-free option, use plain unsweetened dairy-free yogurt in the sauce.