Mediterranean Salmon with Lemon Dill Yogurt (Printable)

Tender roasted salmon with tangy Greek yogurt sauce flavored with fresh dill, lemon, and garlic for a vibrant Mediterranean meal.

# What You'll Need:

→ For the Salmon

01 - 4 (6 oz each) skinless salmon fillets
02 - 2 tbsp extra-virgin olive oil
03 - 1 tsp sea salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp smoked paprika
06 - Zest of 1 lemon

→ For the Zesty Lemon Dill Yogurt

07 - 1 cup Greek yogurt (preferably whole milk)
08 - 2 tbsp fresh dill, finely chopped
09 - 1 tbsp fresh lemon juice
10 - 1 tsp lemon zest
11 - 1 small garlic clove, minced
12 - ¼ tsp sea salt
13 - ¼ tsp black pepper

→ To Serve

14 - Lemon wedges
15 - Fresh dill sprigs

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat salmon fillets dry with paper towels and place them on the prepared baking sheet.
03 - Drizzle olive oil over salmon. Season fillets evenly with salt, pepper, smoked paprika, and lemon zest.
04 - Roast salmon for 12–15 minutes, or until cooked through and flakes easily with a fork (internal temp 145°F).
05 - While salmon cooks, combine Greek yogurt, dill, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl. Mix until smooth.
06 - Plate salmon fillets and spoon generous dollops of lemon dill yogurt sauce on top. Garnish with fresh dill sprigs and serve with lemon wedges.

# Expert Advice:

01 -
  • The creamy yogurt sauce cuts through the rich salmon in the most satisfying way
  • Everything comes together in under 30 minutes but tastes like restaurant quality
  • The flavors are bright enough for summer yet cozy enough for colder months
02 -
  • Dry your salmon thoroughly before seasoning—wet fish steams instead of roasting
  • The salmon continues cooking after it leaves the oven, so pull it when it's slightly underdone
  • Let the sauce sit for at least 10 minutes so the garlic mellows and flavors marry
03 -
  • Buy the best salmon you can find—the quality of the fish matters more than any technique
  • If you only have thick fillets, tent the baking sheet with foil for the first 8 minutes
  • The sauce doubles beautifully and keeps in the fridge for several days

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