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Salmon with Feta Dill Sauce

Baked salmon with feta dill sauce pairs tender, flaky fish with a creamy, tangy Greek yogurt and feta topping. The salmon bakes at 400°F until it reaches 145°F, then rests briefly before serving.
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Prep Time 10 minutes
Cook Time 15 minutes
resting 3 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 salmon fillets 6-ounce, skin-on
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the sauce
  • 0.5 cup plain Greek yogurt
  • 3 oz feta cheese crumbled
  • 2 tbsp fresh dill chopped
  • 1 tbsp lemon juice
  • 1 cloves garlic small, finely grated

Equipment

  • 1 rimmed baking sheet

Method
 

Make the feta dill sauce
  1. Stir the Greek yogurt, feta, dill, lemon juice, and garlic together in a small bowl until combined.
Bake the salmon
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Arrange the salmon skin-side down on the baking sheet, brush with olive oil, and season with salt and pepper.
  4. Bake for 12 to 15 minutes, until the thickest part reaches 145°F and the fish flakes easily with a fork.
  5. Rest the salmon for 3 minutes.
  6. Serve the salmon with the feta dill sauce.

Notes

For the best texture, check the thickest part of the salmon with a thermometer and remove it once it reaches 145°F. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the yogurt-based sauce may separate. For a dairy-free option, use plain dairy-free yogurt and a dairy-free feta alternative.