Easy Slow Baked Salmon with Creamy Charred Lemon Dill Sauce (2024)

A low and slow, simple salmon recipe that creates a buttery, delicious, flaky salmon filet. I serve this salmon with one of the best dill sauce recipes out there: a bright, creamy, charred lemon and fresh dill sauce, which makes this the ultimate feel good meal.

This is an easy recipe that is still so flavorful. If you’re here for just the creamy charred lemon dill sauce, I commend you for that. This sauce is maybe one of THE best dill sauce recipes for salmon. I slather it over the slow cooked salmon, and it’s like candy.

This blog is centered around small batch recipes, and this easy salmon recipe is no exception. It makes about 2-3 servings, and comes together in about 30 minutes. (The dill sauce recipe only takes about five total minutes.) The salmon is cooked low and slow, which helps it stay tender and flaky. The creamy lemon dill sauce is so good that I nearly started eating it with just a spoon, and it is arguably the best part of this recipe! 🙂

Ingredients:

For the Salmon:

• one 10 oz. Salmon Fillet *
• Salt + freshly cracked Black Pepper
• 1 tbsp. + 1 tsp. good Olive Oil, divided
• 1 small Lemon
• 1 tsp. Avocado Oil

for the Charred Lemon Dill Sauce:

• ¼ cup plain Greek Yogurt * (I recommend full-fat for the best flavor)
• 2 tbsp. good Mayonnaise (same recommendation of full-fat and quality mayo, like Hellman’s or Duke’s)
• 1 tsp. Lemon Zest + about 1 tbsp. Charred Lemon Juice * (half of the zested lemon, recipe included)
• 1 tbsp. finely chopped Fresh Dill *
• ¼ tsp. Garlic Powder
• pinch of Salt & Pepper (to taste)

Ingredient Notes:

* Salmon: Fresh salmon is great if you have access to it! I use Atlantic Salmon from Trader Joe’s because it’s consistent and easy to find (for me). I would also recommend King Salmon if you’re looking to splurge, or Coho Salmon if you can find some. Starting with delicious salmon is key to making this recipe taste as good as possible, so use the best you can find! Also note: This recipe will work for any salmon fillet ranging in size from 8 oz. to 14 oz. Adjust olive oil amounts as needed.

* Greek Yogurt: Can be substituted with full-fat sour cream.

* Fresh Dill: Fresh herbs make a difference in some recipes, and this is no exception. Fresh dill is highly recommended to make the dill sauce, but you can use dried dill in a pinch! Just just one teaspoon of dried dill.

* Charred Lemon Juice: Trust me on this part. Fresh lemon juice is great, but charred lemon juice is next level. To make this, I cut the lemon in half, heat some avocado oil in a small pan, then char the lemon halves (cut sides down, and undisturbed) until deeply browned and crispy, about 3-4 minutes. Then I squeeze the lemon juice through the charred end into the Greek yogurt dill sauce, and it adds an AWESOME flavor to the sauce! I know it’s an extra step, but I PROMISE you that it’s worth it! Try it!

The dill sauce can be made without the charred lemon juice a day in advance, and it actually tastes better the next day! Just stir in the charred lemon juice before serving. If you’re a meal planner, I highly recommend making it in advance. However, if you’re like me (I can plan everything out for the week and always change my mind at the last minute), this creamy sauce is delicious if it sits while the salmon bakes, too!

Directions

How to Make the Salmon and Creamy Dill Sauce Recipe

See below for photos of the step-by-step instructions

• 1. Make the Creamy Dill Sauce: Stir the sauce ingredients, minus the charred lemon juice, together in a small bowl and set aside. The charred lemon juice will follow.

• 2. Prep the Salmon: Line a small rimmed baking sheet with parchment paper (mine is a 1/8th sheet pan, which is 9 1/2″ by 6 1/2″ in size). Pat the salmon filets dry with a paper towel, then season the salmon on both sides with salt and pepper. Place the salmon skin side down onto the prepared baking sheet, and preheat oven to 275 F. Let the salmon rest at room temperature while the oven preheats.

• 3. Bake the Salmon: Once the oven is to temp, drizzle one tablespoon of olive oil over the salmon. Bake the salmon at 275 F for 20 minutes. Halfway through cooking (after 10 minutes), carefully drizzle another teaspoon of olive oil over the salmon and continue cooking until the fish flakes apart easily and is cooked to your liking (the internal temperature will register 135 F to 140 F for medium).

• 4. Char the Lemons: While the salmon cooks, heat a small nonstick pan over medium-high heat. Pour in one teaspoon of avocado oil. Cut the zested lemon from the sauce in half, and place the lemon halves cut side down into the hot pan. Cook the lemons without disturbing them for about 4-5 minutes until charred. Transfer them to a plate to cool.

• 5. Finish the Dill Sauce: Once cooled, squeeze one of the lemon halves into the dill sauce and stir to combine. Save the other half to squeeze over the cooked salmon OR cut it into wedges and serve it alongside the salmon.

• 6. Serve: Once the salmon is cooked, carefully transfer it to a small serving platter. Spread half of the dill sauce over the surface of the salmon. Tuck the charred lemon wedges next to the salmon, then serve immediately with extra sauce on the side.

This is one of those easy dinners with simple ingredients, but it does take a little time to come together. Salmon is my favorite fish to cook and eat, primarily because it is packed with omega-3 and other goodness.

The easy dill sauce is a total game changer to take this salmon recipe to the next level, and the charred lemon juice is a MUST! This is the kind of sauce that is great with any cooked fish, or even roasted chicken or roasted vegetables. Keep it on hand for whatever you want to use it on!

How to Store Baked Salmon

The salmon will keep in an airtight container for 2-3 days, and the dill sauce will keep for 3-4 days. You can make the sauce ahead of time, just keep it covered and refrigerated until you’re ready to use it. If it separates a little, that’s totally fine. Just stir to mix it back together.

What to Serve with Salmon and Charred Lemon Dill Sauce:

Looking to make this recipe into a complete meal? Here are some side dish ideas:

• Sauteed Green Beans
• Simple Side Salad with Maple Balsamic Salad Dressing
• Crunchy Romaine with Miso Caesar Dressing
• Creamy Chopped Brussels Sprouts
• Shredded Brussels Sprouts Gratin
• Steakhouse Creamed Spinach

If you make this Slow Baked Salmon and Dill Sauce and love it, I would love a rating and review in the comment section below! Be sure to snap a photo of your salmon (or dill sauce!) and tag me on Instagram @aflavorjournal and/or #aflavorjournal. And as always, feel free to email me with any questions you have!

xx Sara