Salmon With Feta Dill Sauce (Printable)
Oven-baked salmon with creamy feta-dill sauce, lemon and garlic, bright Mediterranean flavors in 25 minutes.
# What You’ll 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. Line a baking sheet with parchment paper.
02 - Pat the salmon fillets dry with paper towels and arrange them skin-side down on the prepared baking sheet. Drizzle with olive oil and season generously with salt and freshly ground black pepper.
03 - Bake the salmon for 12 to 15 minutes, until the flesh is just cooked through and opaque throughout.
04 - While the salmon bakes, combine the crumbled feta cheese, Greek yogurt, chopped dill, lemon juice, minced garlic, and extra-virgin olive oil in a mixing bowl. Stir until creamy while retaining some texture. Season with salt and pepper to taste.
05 - Remove the salmon from the oven and let it rest for 1 to 2 minutes. Spoon the feta dill sauce generously over each fillet. Garnish with lemon wedges and fresh dill sprigs if desired.
# Expert Suggestions:
01 -
- The feta dill sauce tastes like something from a seaside taverna but comes together with ingredients you probably already have.
- It goes from fridge to table in under thirty minutes which makes it perfect for chaotic weeknights that still deserve something special.
02 -
- Overcooked salmon is the most common mistake here so pull it from the oven when the center still has a slight translucence because it will finish cooking as it rests.
- Letting the sauce sit for five minutes before serving allows the flavors to meld in a way that tasting it immediately will not reveal.
03 -
- Take the salmon out of the fridge fifteen minutes before cooking so it bakes evenly instead of being cold in the center while the edges overcook.
- Mash about half the feta with the back of a fork before adding the yogurt for a sauce that is partially smooth and partially chunky which gives the best texture.