Baked Salmon with Tangy Dill Dressing
This Baked Salmon with Tangy Dill Dressing is a vibrant, Mediterranean-inspired dish that balances the richness of wild-caught salmon with a refreshing, creamy dill sauce. A splash of balsamic vinegar and lemon in the marinade gives the salmon a bold, slightly sweet tang that pairs beautifully with the delicate fish. The creamy dill dressing brings cooling freshness, while an optional Greek salsa topping—with juicy tomatoes, crisp cucumbers, briny olives, feta, and a hint of heat—takes this dish to another level.
Whether you’re preparing a healthy weeknight dinner or a dish worthy of entertaining, this recipe is full of flavor, nutrient-dense, and endlessly versatile.
Time
Prep Time: 20 minutes
Cook Time: 18–22 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Salmon:
4 (6 oz.) wild-caught salmon fillets or 1 large wild Alaskan salmon fillet
2 tbsp extra virgin olive oil
1 tbsp aged balsamic vinegar
1 tbsp fresh lemon juice
½ tsp lemon pepper
½ tsp dried oregano
½ tsp garlic powder
½ tsp granulated sugar
½ tsp sea salt
For the Tangy Dill Dressing:
½ cup nonfat Greek yogurt
2 tbsp nonfat mayonnaise
1 tbsp fresh dill, finely chopped
1 garlic clove, minced (or ¼ tsp garlic powder)
½ tbsp fresh lemon juice
1 tsp red wine vinegar
¼ tsp dried oregano
¼ tsp dried parsley
Salt and freshly ground black pepper, to taste
Optional Greek Salsa:
1 cup cherry tomatoes, halved
1 cup cucumber, diced
3 tbsp Kalamata olives, halved
¼ cup red onion, finely chopped
2–3 tbsp crumbled feta cheese
½–1 jalapeño, seeded, deveined, minced (or a pinch of red pepper flakes)
½ tbsp fresh dill, finely chopped
1 garlic clove, minced
½ tbsp extra virgin olive oil
½ tbsp red wine vinegar
½ tbsp fresh lemon juice
½ tsp dried oregano
Salt and freshly ground black pepper, to taste
Instructions
Step 1: Prep the Salmon
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, lemon pepper, oregano, garlic powder, sugar, and sea salt.
Place salmon fillets on the prepared baking sheet. Brush marinade over each fillet.
Step 2: Bake the Salmon
Bake salmon for 18–22 minutes, depending on thickness, until the fish flakes easily with a fork. Internal temperature should reach 145°F (63°C).
Step 3: Make the Dill Dressing
In a bowl, combine Greek yogurt, mayonnaise, dill, garlic, lemon juice, red wine vinegar, oregano, parsley, salt, and black pepper. Stir until smooth and creamy. Chill until ready to serve.
Step 4: (Optional) Make the Greek Salsa
In a medium bowl, toss together cherry tomatoes, cucumber, olives, onion, feta, jalapeño (or red pepper flakes), dill, garlic, olive oil, vinegar, lemon juice, oregano, salt, and pepper. Mix gently.
Step 5: Serve
Plate salmon and drizzle with dill dressing. Top with Greek salsa (if using) or serve on the side. Garnish with extra dill or lemon wedges.
Tips for Success
Don’t overbake: Remove salmon as soon as it flakes to keep it moist.
Even cooking: Bring salmon to room temperature for 15 minutes before baking.
Balanced flavors: The sugar in the marinade balances balsamic acidity—don’t skip it.
Greek salsa freshness: Make the salsa just before serving so veggies stay crisp.
Meal prep: Dill dressing and salsa can be made a few hours ahead.
Variations
Spicy salmon: Add smoked paprika or cayenne to the salmon marinade.
Creamier sauce: Add 1 tbsp crumbled feta or avocado to the dill dressing.
Grilled version: Grill salmon over medium heat for 6–8 minutes per side for a smoky twist.
Dairy-free: Use coconut yogurt and skip the feta in salsa.
One-pan meal: Add zucchini, bell peppers, or cherry tomatoes around salmon while baking.
Q&A
Q: Can I make this with frozen salmon?
A: Yes—thaw completely and pat dry before marinating.
Q: Can I skip the dill dressing?
A: You could replace it with tzatziki, tahini sauce, or hummus for a different flavor.
Q: Can I meal-prep this dish?
A: Yes. Bake salmon, store separately from salsa and dressing, then assemble just before serving.
Q: How long does the Greek salsa last?
A: Best eaten fresh, but can last 1 day in the fridge.
Q: Is balsamic vinegar traditional in Mediterranean salmon?
A: Not classic, but it adds a sweet-tangy balance that works beautifully with salmon.
Nutrition
(per serving with dressing, without salsa – approx.)
Calories: 370–410
Protein: 35g
Fat: 22g
Carbs: 6g
Fiber: 1g
Sugars: 2g
Omega-3 fatty acids: High
Vitamin D, B12, and selenium: Excellent source
(Optional Greek salsa adds ~50 calories and extra fiber & antioxidants.)
Conclusion
This Baked Salmon with Tangy Dill Dressing is a simple yet flavorful recipe that brings together the essence of Mediterranean eating—fresh herbs, bold seasonings, and a balance of richness with refreshing tang. The balsamic-lemon marinade gives the salmon a deep, savory brightness, while the creamy dill dressing adds a cooling contrast. Add the Greek salsa for freshness and crunch, and you’ll have a dish that’s equally perfect for a casual weeknight dinner or an elegant centerpiece at the table.
It’s light, healthy, and packed with omega-3s, making it a dish you’ll want to add to your regular rotation.