Lemon Dill Salmon with Cucumber Herb Sauce
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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.


  • 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


  • 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 thin, bake for 20 minutes and then check for doneness (*using back of spatula technique).
  • Serve salmon with cucumber herb sauce on the side.