Salmon with Feta Dill Sauce (Print Page)

Oven-baked salmon fillets finished with a creamy feta and dill sauce, brightened with lemon and garlic.

# What You Need:

→ Fish

01 - 4 salmon fillets, 6 oz each
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Feta Dill Sauce

05 - 3/4 cup crumbled feta cheese
06 - 1/2 cup plain Greek yogurt
07 - 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
08 - 1 tablespoon lemon juice
09 - 1 small garlic clove, minced
10 - 2 tablespoons extra-virgin olive oil
11 - Salt and pepper, to taste

→ Garnish

12 - Lemon wedges
13 - Fresh dill sprigs

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Pat salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet. Drizzle with olive oil and season generously with salt and pepper.
03 - Bake for 12-15 minutes until the salmon is just cooked through and opaque in the center.
04 - While the salmon bakes, combine crumbled feta cheese, Greek yogurt, chopped dill, lemon juice, minced garlic, and extra-virgin olive oil in a mixing bowl. Stir until creamy with some texture remaining. Season with salt and pepper to taste.
05 - Remove salmon from the oven and let rest for 1-2 minutes. Spoon the feta dill sauce generously over each fillet. Garnish with lemon wedges and fresh dill sprigs if desired.

# Expert Tips:

01 -
  • The feta dill sauce comes together while the salmon bakes, so everything finishes at the same time without any juggling.
  • It tastes like something you would order at a coastal restaurant but requires zero fancy technique or equipment.
  • The sauce is equally delicious spooned over roasted vegetables the next day, if you happen to have leftovers.
02 -
  • Overcooking salmon by even a few minutes turns it from silky to dry, so pull it from the oven when the center still has the faintest blush of translucence.
  • Mixing the sauce too vigorously obliterates the feta chunks that give it character, so fold gently and embrace the rustic texture.
03 -
  • Take the salmon out of the fridge fifteen minutes before baking so it cooks evenly instead of being cold in the center and overdone at the edges.
  • A squeeze of lemon over the finished plate right before eating wakes up every flavor and makes the dill taste fresher than it has any right to.

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