Baked Salmon with Cucumber Sauce
Elevate your dinner table with this vibrant and nutritious Baked Salmon with Cucumber Sauce recipe! Featuring tender, flaky salmon brushed with a zesty blend of olive oil, lemon juice, garlic, and dill, this dish bakes to perfection in just 15 minutes. Topped with a refreshing cucumber-yogurt sauce infused with lemon zest, honey, and fresh dill, it delivers a delightful balance of rich and tangy flavors. Perfect for a quick weeknight dinner or an elegant gathering, this healthy and protein-packed meal pairs beautifully with roasted vegetables or steamed rice. Try this easy baked salmon recipe for a wholesome dish that's sure to impress!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves, minced garlic
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 teaspoons dill (fresh or dried)
- 1 medium (peeled, seeded, and grated) cucumber
- 1 cup plain Greek yogurt
- 1 tablespoon, chopped fresh dill
- 1 teaspoon lemon zest
- 1 teaspoon honey
- 0.25 teaspoons salt (for cucumber sauce)
- 0.25 teaspoons black pepper (for cucumber sauce)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Place the salmon fillets on the prepared baking sheet, skin-side down if applicable.
In a small bowl, mix 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 minced garlic cloves, 1 teaspoon of salt, 0.5 teaspoons of black pepper, and 2 teaspoons of dill. Brush this mixture evenly over the top of the salmon fillets.
Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Remove from the oven and let it rest for 5 minutes.
While the salmon is baking, prepare the cucumber sauce. Peel the cucumber, slice it lengthwise, and remove the seeds with a spoon. Grate the cucumber and transfer it to a clean kitchen towel or paper towel. Squeeze out any excess moisture.
In a medium bowl, combine the grated cucumber, 1 cup of plain Greek yogurt, 1 tablespoon of chopped fresh dill, 1 teaspoon of lemon zest, 1 teaspoon of honey, 0.25 teaspoons of salt, and 0.25 teaspoons of black pepper. Stir until well blended and set aside.
To serve, place a salmon fillet on a plate and generously spoon the cucumber sauce over the top. Garnish with additional fresh dill if desired.
Serve immediately with your choice of side dishes such as roasted vegetables or steamed rice.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 18.6 g | ||
| Protein | 168.0 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
