Casserole Recipes Recipes Sauce Recipes Seafood Recipes

Easy Balsamic Lemon Baked Salmon with Homemade Dill Sauce

By Corinne Griffith

February 17, 2026 4 Min Read

Baked Salmon with Tangy Dill Dressing

There’s something incredibly satisfying about a perfectly baked salmon fillet — tender, flaky, and infused with bright citrus and herbs. This Baked Salmon with Tangy Dill Dressing has quickly become one of my favorite go-to dinners when I want something wholesome, elegant, and surprisingly simple.

The combination of balsamic, lemon, and herbs creates a beautifully balanced marinade, while the creamy dill yogurt dressing adds a cool, tangy finish. And if you want to take it over the top? The optional Greek salsa brings freshness, texture, and bold Mediterranean flavor.

Let’s dive in.

Why I Love This Recipe

I’m always looking for recipes that feel restaurant-worthy but are easy enough for a weeknight. This salmon checks every box:

✅ Ready in about 30 minutes
✅ High-protein and nutrient-dense
✅ Naturally gluten-free
✅ Bright, fresh Mediterranean flavors
✅ Perfect for meal prep or entertaining

The yogurt-based dill dressing is lighter than traditional cream sauces but still delivers that luscious texture you crave. Paired with wild-caught salmon, it’s a clean, satisfying meal that doesn’t weigh you down.

Ingredients

For the Salmon

4 (6 oz.) wild-caught salmon fillets or 1 large wild Alaskan salmon fillet
2 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
1 tablespoon fresh lemon juice
½ teaspoon each:
- Lemon pepper
- Dried oregano
- Garlic powder
- Granulated sugar
- Sea salt

For the Dill Dressing

½ cup nonfat Greek yogurt
2 tablespoons nonfat mayonnaise
1 tablespoon fresh dill, finely chopped
1 garlic clove, minced (or ¼ teaspoon garlic powder)
½ tablespoon fresh lemon juice
1 teaspoon red wine vinegar
¼ teaspoon each dried oregano and dried parsley
Salt and freshly ground black pepper, to taste

Optional Greek Salsa

1 cup cherry tomatoes, halved
1 cup cucumber, diced
3 tablespoons Kalamata olives, halved
¼ cup red onion, finely chopped
2–3 tablespoons crumbled feta cheese
½ to 1 jalapeño, minced (or pinch red pepper flakes)
½ tablespoon fresh dill
1 garlic clove, minced
½ tablespoon each olive oil, red wine vinegar, fresh lemon juice
½ teaspoon dried oregano
Salt and pepper, to taste

Ingredient Swaps & Notes

No balsamic? Use additional lemon juice or red wine vinegar.
Dairy-free option: Substitute coconut yogurt and vegan mayo for the dressing.
Fresh herbs preferred: While dried herbs work, fresh oregano and parsley elevate the flavor even more.
Skin-on vs skinless: I prefer skin-on fillets for moisture retention during baking.

Step-by-Step Instructions

1. Marinate the Salmon

In a 9×13 baking dish, whisk together the olive oil, balsamic vinegar, lemon juice, and all seasonings.

Add the salmon fillets and turn to coat evenly. Allow the salmon to marinate at room temperature for up to 30 minutes.

2. Prepare the Dill Dressing

In a medium bowl, whisk together Greek yogurt, mayonnaise, dill, garlic, lemon juice, red wine vinegar, oregano, parsley, salt, and pepper.

Cover and refrigerate until ready to serve. The flavors deepen as it chills.

3. Make the Greek Salsa (Optional but Recommended!)

In a separate bowl, combine tomatoes, cucumber, olives, red onion, feta, jalapeño, dill, garlic, olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.

Refrigerate to allow flavors to meld while the salmon bakes.

4. Bake the Salmon

Preheat your oven to 400°F.

Bake the marinated salmon for 12–15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 125–130°F for medium.

Do not overbake — salmon continues cooking slightly after removal from the oven.

Tips for Success

Bring salmon to room temperature before baking for even cooking.
Line your baking dish with parchment for easy cleanup.
Let it rest for 3–5 minutes after baking before serving.
Use fresh lemon zest in the dressing for extra brightness.

Serving Suggestions & Pairings

This salmon pairs beautifully with:

Roasted asparagus or green beans
Lemon herb quinoa
Garlic mashed cauliflower
Warm pita and hummus

For a refreshing drink pairing, try this vibrant This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days.

Hosting guests? Start the evening with This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guestsand finish strong with dessert like These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert.

If you’re planning a full Mediterranean-inspired dinner rotation, you might also love These Chicken Enchiladas Are My Go-To for Cozy Crowd-Pleasing Dinners or This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast.

Nutritional Information (Per Serving – Approximate)

Calories: 385
Protein: 36g
Fat: 24g
Carbohydrates: 6g
Fiber: 1g
Sugar: 3g
Omega-3 Fatty Acids: High

This is a protein-packed, heart-healthy meal rich in omega-3s and probiotics from the Greek yogurt dressing.

Storage & Leftovers

Refrigerator: Store salmon in an airtight container for up to 3 days.
Dressing: Keeps well for 4–5 days refrigerated.
Freezer: Cooked salmon can be frozen for up to 2 months (without dressing).

Leftover salmon is fantastic flaked over salads, stuffed into wraps, or mixed into scrambled eggs for a high-protein breakfast.

More Recipes You’ll Love

If you enjoy balanced, flavor-forward meals and easy entertaining recipes, be sure to check out:

Final Thoughts

This Baked Salmon with Tangy Dill Dressing is one of those recipes that feels elevated yet effortless. It’s clean, fresh, vibrant, and satisfying — the kind of meal you can feel good about serving to your family or guests.

If you make this recipe, I’d love to hear how it turned out for you. Did you try the Greek salsa? Add your own twist? Drop a comment and let me know!

And don’t forget to follow along for more flavor-packed, approachable recipes designed to make your kitchen life easier and more delicious.

— Jason Griffith
ChefMeniac.com