Description
Broiled salmon fillets served with a creamy dill sauce made from Greek yogurt, fresh dill, and lemon juice for a light and flavorful meal.
Ingredients
- 6 (4-ounce) salmon fillets, patted dry
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Lemon wedges, for serving
- For the Creamy Dill Sauce:
- 1/2 cup plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, crushed or finely grated
- 2 tablespoons fresh dill, finely chopped (plus extra for garnish)
- 1/2 teaspoon dried dill
- 1 teaspoon fresh lemon juice
- 1/4 cup hot water (plus more to thin)
Instructions
- Adjust your oven rack to about 6 inches from the broiler heating element and preheat the broiler to high. Line a baking sheet with foil for easier cleanup.
- Arrange the patted-dry salmon fillets on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and rub to evenly coat. Season generously with salt and freshly ground black pepper.
- Place the salmon under the preheated broiler and cook for 4 to 6 minutes. Cooking time will vary based on fillet thickness; the salmon is done when the flesh becomes opaque, slightly crispy on top, and flakes easily with a fork.
- While the salmon broils, prepare the creamy dill sauce: In a medium bowl, whisk together the Greek yogurt, 1 tablespoon olive oil, and Dijon mustard until smooth.
- Stir in the crushed garlic, fresh chopped dill, dried dill, and fresh lemon juice. Slowly whisk in the hot water until the sauce is well combined and reaches a pourable consistency. Add more hot water if a thinner sauce is desired.
- Season the dill sauce with salt and pepper to taste and stir again.
- Transfer the cooked salmon to a serving platter. Spoon the creamy dill sauce over the top of the salmon or serve it on the side. Garnish with extra fresh dill fronds and lemon wedges.
Notes
- Adjust cooking time based on salmon thickness to avoid overcooking.
- The sauce can be made ahead and stored in the refrigerator for up to 2 days.
- For a dairy-free version, substitute Greek yogurt with a plant-based alternative.