Dinner

Lemon Dill Salmon with Creamy Greek Yogurt Dill Sauce Recipe

ByRita Bennet February 7, 2026February 7, 2026

Introduction

This Lemon Dill Salmon recipe combines tender, flaky salmon with a bright and creamy dill sauce that elevates the dish. It’s quick to prepare and makes a flavorful, elegant weeknight dinner or a special occasion meal.

Four pieces of cooked salmon with a bright orange color and a slightly crispy texture on top are arranged on a white plate with a light speckled pattern. Each piece is topped with a thick layer of creamy white dill sauce, speckled with green dill herbs. Two lemon wedges with a bright yellow color are placed around the salmon pieces. In the background, a small white bowl with the same creamy sauce and green dill is partly visible on a white marbled surface. The lighting highlights the moist texture of the salmon and the freshness of the lemon and sauce, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pound salmon, cut into 6 (4-ounce) fillets
1 tablespoon extra virgin olive oil

Salt
Freshly ground black pepper

Lemon wedges, to serve
1/2 cup Greek yogurt

1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
1 garlic clove, crushed or finely grated

2 tablespoons finely chopped fresh dill, reserving a few fronds for garnish
1/2 teaspoon dried dill
1 teaspoon lemon juice

1/4 cup hot water, plus extra as required
Salt
Freshly ground black pepper

Instructions

Step 1: Place the oven rack about 6 inches from the broiler heating element and preheat the broiler to high.
Step 2: Pat the salmon fillets dry and arrange them on a foil-lined baking sheet. Drizzle with 1 tablespoon olive oil and rub to coat evenly. Season generously with salt and freshly ground pepper.
Step 3: Broil the salmon for 4 to 6 minutes, depending on thickness, until the flesh turns opaque, the top becomes slightly crispy, and the salmon flakes easily with a fork.

Step 4: While the salmon cooks, prepare the creamy dill sauce. In a medium bowl, whisk together Greek yogurt, 1 tablespoon olive oil, and Dijon mustard until smooth. Stir in crushed garlic, fresh dill, and dried dill. Add lemon juice and slowly whisk in hot water. Adjust water to reach desired sauce consistency. Season with salt and freshly ground pepper to taste.
Step 5: Transfer salmon to a serving platter. Spoon the creamy dill sauce over the top or serve it on the side. Garnish with reserved dill fronds and lemon wedges.

Tips & Variations

For extra flavor, marinate the salmon briefly in lemon juice and dill before broiling.

Use full-fat Greek yogurt for a richer, creamier sauce.
Substitute fresh dill with fresh tarragon for a slightly different herb note.
If you prefer, grill the salmon instead of broiling for a smoky flavor.

Storage

Store any leftover salmon and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or enjoy cold. The dill sauce is best served chilled and should be stirred before serving if it thickens.

How to Serve

Five cooked salmon fillets with a crispy orange-brown top layer are arranged on a large white plate with a subtle texture. Each fillet has a creamy white sauce with green herbs spread on top in uneven dollops, adding contrast. Bright yellow lemon wedges are placed between the fillets, adding fresh color. Sprigs of fresh dill garnish the sauce and plate. The plate sits on a white marbled surface with soft natural light casting gentle shadows. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, but be sure to thaw them completely and pat dry before broiling to ensure even cooking and prevent excess moisture.

Is this sauce suitable for dairy-free diets?

This recipe uses Greek yogurt, which contains dairy. For a dairy-free alternative, try substituting with coconut yogurt or a plant-based yogurt of your choice.