Salmon with Greek yogurt dill sauce is a great combination. The piquancy of the Greek yogurt complements the rich flavor of the fish beautifully. A pinch of mustard gives it a bit of a bite, without overwhelming the rest of the dish.
The other great thing about this dinner is that it’s quick and easy to make. Just mix a few simple ingredients for the sauce (which uses ingredients you probably already have, so no need for a special trip to the grocery store), season the salmon, and put the fish in the oven while the sauce flavors combine.
I’ve written the recipe for a toaster oven (since I don’t want to heat up the whole apartment), but you can make this in a standard oven too. Or, if you’re really pressed for time (or very hungry), you can cook it in your microwave. If you do, once the sauce is made and the fish is seasoned, you can have dinner in 6 minutes.
One of the great things about this salmon with Greek yogurt dill sauce is that it’s a quick meal that looks (and tastes) like you cooked for hours. And, it’s easy to scale this up and serve it when you have company.
If you have the time, do let the sauce sit for a while before you cook everything else. It really does improve the flavor.
I served the salmon with some jasmine rice (which is my new favorite rice), the rest of the cucumber I used for the sauce (fresh from the farmer’s market), and some beautiful, ripe Jersey tomatoes.
It’s a great summer meal because it’s light, doesn’t require a lot of fussing, and it’s ready in a few minutes. And, since you’re cooking the dish in foil, there’s one less thing to wash when you’re finished (which is always a bonus, as far as I’m concerned).
Salmon with Greek Yogurt Dill Sauce
An easy salmon dinner with a yogurt dill sauce.
1 salmon fillet
1 hour, 10 minutes
If you're in a hurry, you can also cook the salmon in a microwave. Place the fish on a microwave proof plate. Add the wine, bay leaf, and salt and pepper. Microwave 4-6 minutes.
If you don't have an open bottle of white wine, you can use chicken stock instead.
Note that the prep time includes marinating the fish.
- 2 T plain Greek yogurt
- 1 T mayo
- 1/2 tsp cucumber (finely chopped), divided
- 1/2 tsp onion (finely chopped)
- pinch dry mustard
- 1/2 tsp dried dill
- salt and pepper
- 1 salmon fillet
- 1 T white wine
- 1 bay leaf
- salt and pepper
- Make the sauce first.
- Add all the sauce ingredients (using half the cucumber) to a small bowl and mix together. It's best if it sits for an hour or two so that the flavors blend together. If you don't have the time (or you're really hungry), just let it sit while you cook the salmon.
- If you're letting the sauce marinate, wait forty minutes and then start the salmon. If not, then start once you've finished mixing the sauce.
- Heat your toaster oven to 350 degrees.
- Place the salmon skin side down on a sheet of aluminum foil. Pour the wine over the fish, add the bay leaf, and season with salt and pepper. Wrap the fish in the foil and place it on the toaster oven's baking tray. Cook for 20-25 minutes, depending on how thick your salmon fillet is. The fish is done when it's an even pale pink color.
- Serve with the sauce and top with the remaining cucumber.
More Salmon and Fish Recipes
Salmon in Foil Packet with Potatoes
Zesty citrus, sweet tomatoes, and a bit of mellowed onion create a flavorful and aromatic dinner all in a single package. Plus, the foil keeps the salmon moist.
Smoked Salmon Pasta with Tomato Cream Sauce
Pasta with a creamy, velvety tomato sauce that’s elegant enough for company (though you’ll probably want to keep it for yourself). Use smoked salmon or leftover cooked salmon.
Indian Fish Fillet in Yogurt Sauce
Maybe ten minutes of prep, but plenty of flavor from onion, garam masala, and a creamy yogurt sauce. Just put it together and bake.
Pan-Fried Tilapia with Lemon Butter Sauce
A touch of mustard and plenty of lemon add zest to this easy fish dinner. Just season and pan fry.