Salmon with Dill

4 servings


42 minutes

total time



•4 (6 oz.) wild salmon fish fillets OR 1 wild Alaskan salmon fillet

•2 tablespoons olive oil

•1 tablespoon balsamic vinegar

•1 tablespoon lemon juice

•1/2 tsp EACH lemon pepper, dried oregano, garlic powder, sugar, salt


•1/2 cup Greek yogurt nonfat works great

•2 tablespoons mayonnaise nonfat works great

•1 tablespoon chopped dill

•1 minced garlic clove or ¼ tsp garlic powder

•1/2 tablespoon lemon juice

•1 teaspoon red wine vinegar

•1/4 tsp EACH dried oregano, dried parsley

•Salt and pepper to taste


•1 cup cherry tomatoes, halved

•1 cup chopped cucumber

•3 tablespoons kalamata olives (or regular) halved

•1/4 cup chopped red onion

•2-3 tablespoons crumbled feta

•½ -1 jalapeno, seeded, deveined, minced or a pinch of red pepper flakes

•1/2 tablespoon chopped dill

•1 minced garlic clove

•1/2 TBS EACH olive oil, red wine vinegar, lemon juice

•1/2 teaspoon dried oregano

•Salt and pepper to taste


Whisk the olive oil, balsamic, lemon juice and seasonings listed under “salmon” together in a 9x13 baking dish (or large piece of foil with sides folded up on a baking sheet if using a large fillet). Add salmon and turn to coat (I drag the salmon across the dish to coat thoroughly). Brush any remaining wet rub onto the salmon. Line salmon in a single layer and let sit at room temperature while you prepare your Dill Sauce and Salsa, up to 30 minutes at room temperature.

Preheat oven to 400 degrees F.

For the Dill Sauce, whisk all of the ingredients together in a medium bowl. Season with salt and pepper to taste. Cover and refrigerate.

For the Salsa, combine all of the ingredient in a medium bowl. Cover and refrigerate.

Bake salmon at 400 degrees F for approximately 12-15 minutes or until salmon is cooked through and flakes easily with a fork (cooking time may vary depending on thickness of salmon).

Serve salmon with Dill Sauce, Salsa and fabulous with extra freshly squeezed lemon juice.

4 servings


42 minutes

total time
Start Cooking