Quick Recipe Version (TL;DR)
Quick Ingredients
- Salmon: 4 center-cut salmon fillets, 6 ounces each; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1 teaspoon Dijon mustard; 1 grated garlic clove; 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 tablespoons chopped fresh dill.
- Cucumber-dill yogurt sauce: 1 cup plain 2% Greek yogurt; 1 cup grated English cucumber, squeezed dry; 2 tablespoons chopped fresh dill; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1 tablespoon olive oil; 1 small grated garlic clove; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper.
- Herb salad: 3 cups baby arugula; 1 cup mixed tender herbs; 1 Persian cucumber, thinly sliced; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1/4 teaspoon kosher salt; 1/8 teaspoon black pepper.
- To serve: 1 lemon, cut into 4 wedges.
Do This
- 1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- 2. Stir together olive oil, lemon juice, lemon zest, Dijon, garlic, salt, pepper, and dill; rub over the salmon.
- 3. Make the sauce by mixing Greek yogurt, squeezed cucumber, dill, lemon, olive oil, garlic, salt, and pepper.
- 4. Bake the salmon for 12 minutes, until tender and just opaque in the center.
- 5. Rest the salmon for 5 minutes so it stays juicy.
- 6. Toss arugula, herbs, and cucumber with lemon juice, olive oil, salt, and pepper; serve with salmon, yogurt sauce, and lemon wedges.
Why You’ll Love This Recipe
- Fresh and cooling: The cucumber-dill yogurt sauce balances the richness of the salmon beautifully.
- Simple but elegant: It feels dinner-party worthy, yet the whole meal comes together in under 40 minutes.
- Tender, not dry: A quick 400°F roast keeps the salmon moist and flaky.
- Light and complete: With the herb salad and lemon wedges, this is a clean, refreshing dinner that does not feel heavy.
Grocery List
- Seafood: 4 center-cut salmon fillets, 6 ounces each, preferably about 1 inch thick.
- Produce: 1 English cucumber, 1 Persian cucumber, 3 lemons, fresh dill, fresh parsley, fresh mint, baby arugula, garlic.
- Dairy: Plain 2% Greek yogurt.
- Pantry: Extra-virgin olive oil, Dijon mustard, kosher salt, black pepper.
Full Ingredients
For the Baked Salmon
- 4 center-cut salmon fillets, 6 ounces each, skin-on or skinless, about 1 inch thick
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon Dijon mustard
- 1 large garlic clove, finely grated or minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh dill
For the Cucumber-Dill Yogurt Sauce
- 1 cup plain 2% Greek yogurt
- 1 cup finely grated English cucumber, squeezed dry in a clean towel, yielding about 1/2 cup squeezed cucumber
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon extra-virgin olive oil
- 1 small garlic clove, finely grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Simple Herb Salad
- 3 cups baby arugula, loosely packed
- 1 cup mixed tender herbs, loosely packed, such as dill fronds, flat-leaf parsley leaves, and mint leaves
- 1 Persian cucumber, thinly sliced into rounds
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For Serving
- 1 lemon, cut into 4 wedges
- Extra chopped fresh dill, for finishing, optional
- Extra black pepper, for finishing, optional
Step-by-Step Instructions
Step 1: Heat the oven and prepare the pan
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper for easy cleanup. If your salmon has skin, place the fillets skin-side down on the baking sheet. Pat the salmon dry with paper towels; this helps the seasoning cling and keeps the surface from steaming.
Step 2: Season the salmon
In a small bowl, stir together 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 grated garlic clove, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and 2 tablespoons chopped dill. Spoon the mixture over the tops and sides of the salmon fillets, rubbing it in gently so each piece is evenly coated.
Let the salmon sit at room temperature for 10 minutes while you make the sauce. This brief rest takes the chill off the fish and helps it cook more evenly.
Step 3: Make the cucumber-dill yogurt sauce
Place the grated English cucumber in the center of a clean kitchen towel or several layers of paper towels. Gather the towel around the cucumber and squeeze firmly over the sink to remove as much liquid as possible. This step keeps the sauce thick, creamy, and spoonable.
In a medium bowl, stir together the Greek yogurt, squeezed cucumber, 2 tablespoons chopped dill, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon olive oil, 1 small grated garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust with a small squeeze of lemon if you like it brighter. Refrigerate until ready to serve.
Step 4: Bake the salmon until tender
Roast the salmon on the center rack at 400°F for 12 minutes. The salmon should look just opaque on the outside and still moist in the center. For tender medium salmon, the center should register 125°F on an instant-read thermometer; it will rise to about 130°F as it rests. If you prefer fully cooked salmon, continue roasting until the center reaches 145°F, about 3 additional minutes for 1-inch-thick fillets.
Step 5: Rest the salmon
Remove the baking sheet from the oven and let the salmon rest for 5 minutes. This short rest allows the juices to settle, so the fish flakes cleanly and stays tender. Avoid covering it tightly, which can trap steam and soften the surface too much.
Step 6: Toss the herb salad
While the salmon rests, add the baby arugula, mixed tender herbs, and sliced Persian cucumber to a large bowl. Drizzle with 1 tablespoon lemon juice and 1 tablespoon olive oil. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, then toss gently with clean hands or salad tongs just until the leaves are lightly coated.
Step 7: Plate and serve
Spoon a generous swoosh of cucumber-dill yogurt sauce onto each plate, then place a salmon fillet on top or alongside it. Add a handful of herb salad to each plate and serve with lemon wedges. Finish with extra dill and a little black pepper if you like. Serve right away while the salmon is warm and the yogurt sauce is cool.
Pro Tips
- Use center-cut fillets when possible: They are more even in thickness, which means all four pieces cook at the same pace.
- Do not skip squeezing the cucumber: Grated cucumber holds a lot of water, and squeezing it prevents a thin, watery yogurt sauce.
- Check the salmon early if your fillets are thin: This recipe is timed for 1-inch-thick, 6-ounce fillets. Thinner pieces may cook faster.
- Keep the salad delicate: Toss the herb salad right before serving so the herbs stay perky and fresh.
- Serve warm and cool together: The contrast of warm roasted salmon and chilled yogurt sauce is what makes this dinner feel especially refreshing.
Variations
- Mediterranean-style: Add 1 tablespoon chopped capers to the yogurt sauce and serve with warm pita or roasted baby potatoes.
- Extra cucumber crunch: Dice an additional 1/2 cup English cucumber and fold it into the sauce after grating and squeezing the first cup.
- Herb swap: Use cilantro and parsley in the salad instead of mint and dill for a slightly brighter, greener flavor.
Storage & Make-Ahead
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Store the cucumber-dill yogurt sauce separately for up to 3 days, stirring before serving because a little cucumber liquid may collect as it sits. The herb salad is best eaten right away, but you can wash and dry the greens and herbs up to 1 day ahead; keep them wrapped in a paper towel inside a sealed container in the refrigerator. The yogurt sauce can be made up to 24 hours ahead, and the salmon can be seasoned up to 30 minutes before baking.
Nutrition (per serving)
Calories: 470 kcal | Carbs: 7g | Protein: 40g | Fat: 31g | Saturated Fat: 6g | Fiber: 2g | Sugar: 3g | Sodium: 890mg | Cholesterol: 95mg
