Enjoy this fresh Lemon Dill Salmon with Cucumber Herb Sauce recipe! The secret to cooking salmon is the marinade and to not overcook the salmon!

We are a salmon family–always have been, and always will be! Years ago, when our children’s friends would come for dinner, many learned to eat salmon at our house, which makes sense, since salmon is America’s favorite fish! In fact, we learned some of these kids would not eat salmon unless they were at our house!

Last week I made this Broccoli Salmon recipe, and there are a few other salmon recipes on my blog that you may love.

More salmon recipes

My most popular recipe? Pistachio Lime-Baked Salmon – Sooooo good!

One-Sheet Cilantro-Parmesan Broccoli Baked Salmon

Cheesy Salmon Dip {use the leftovers!}

Grilled Lemon Dill Salmon

Black Bean Salmon Tostada Recipe

Easy Salmon with Barbecue Chips

{Leftover} Barbecue Salmon PotPie with Cheesy Crust

Easy Baked Salmon

Baked Salmon with Coconut Broth

Lemon Dill Salmon with Cucumber Herb Sauce

Today’s recipe I started with fresh salmon, lemon, dill–prepared so easily.

Lemon Dill Salmon with Cucumber Herb Sauce

Lemon Dill Salmon with Cucumber Herb Sauce

Fresh herbs and lemon always make salmon so delicious!

Lemon Dill Salmon with Cucumber Herb Sauce

Lemon Dill Salmon with Cucumber Herb Sauce

Make sure you have the “sauce” made up ahead of time, to let the flavors steep!

Lemon Dill Salmon with Cucumber Herb Sauce

Serve the salmon hot, or cold!

Lemon Dill Salmon with Cucumber Herb Sauce

That’s what I love about this recipe. And again, the creamy sauce really “makes it.”

Lemon Dill Salmon with Cucumber Herb Sauce

Since The Salmon Council is teaming up with Rubbermaid this month, to help spread the heart-smart message, I went ahead and packed our leftovers for Abby’s school lunch—salmon, the sauce, potatoes, and a little salad, using their Lunchblox Salad Kit.

This product is very cool–these modular containers snap together in multiple configurations and are perfectly portioned for favorite lunch foods, with handy measurements on the sides of each container, plus the snap-in Blue IceTM feature.

American Heart Month.

February is the perfect month to remind us just how important our hearts are to keeping our bodies healthy and happy. In fact, many Americans make impactful lifestyle changes, such as adding more servings of oh-so-important omega-3 fatty acids to their diets, during American Hearth Month.

My sister is a cardiology nurse and reminds me that heart disease remains the leading cause of death in the United States, claiming more than 800,000 lives each year.

-Not only is salmon filled with better-for-you omega-3 fatty acids, but it is also packed with protein and vitamin D, a highly nutritious combination that can help lower cholesterol and reduce your risk of dying of a heart attack by up to one-third.

-Despite this convincing evidence, the average American consumes only 3.5 ounces of fish or other seafood each week, which means most of us are not reaping the rewards of this powerful protein.

-According to the American Heart Association, one of the simplest preventive measures Americans can take to protect their heart health is to eat fish high in omega-3s, like heart-smart salmon, at least twice a week.

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Lemon Dill Salmon with Cucumber Herb Sauce

*To check whether salmon is done, press the back of a spatula onto the salmon to feel for firmness. If it feels spongy, it is not fully cooked.

Ingredients

  • 8 salmon steaks
  • 1/4 cup butter, melted
  • 1/2 cup fresh dill, chopped, divided
  • 1 lemon
  • sea salt
  • pepper
  • 1 cucumber
  • 1 cup Greek yogurt
  • 1/2 cup cilantro
  • 3-4 green onions, chopped

Instructions

  • Cut the cucumber lengthwise and remove the inside seeds. Cut into smaller sections and add to a food processor with the yogurt, cilantro, green onions, and 1/4 cup dill. Puree until smooth, and season to taste with salt and pepper. Refrigerate for 2 hours or overnight to allow the flavors to steep.
  • Lay the salmon fillets in a 9×13-inch baking dish. Drizzle the melted butter over the salmon. Squeeze the fresh lemon over the salmon. Season with salt and pepper. Sprinkle with 1/4 cup fresh chopped dill.
  • Cover the dish with foil and refrigerate for 30 minutes.
  • Preheat oven to 325 degrees and bake the salmon, covered, for about 30 minutes. If the salmon is thick, bake for 15 minutes and then check for doneness (*using back of spatula technique).
  • Serve salmon with cucumber herb sauce on the side.
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This post is sponsored by the The Salmon Council and Rubbermaid products, but as always, all opinions are my own!

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