This grilled salmon with nectarines and goat cheese is such an easy, light dinner, especially during the warmer months!

If you’ve never grilled nectarines or peaches, consider this your sign to start. We toss nectarine wedges with maple syrup and a pinch of red pepper flakes, then grill them until they are soft, sweet, and absolutely mouthwatering.

Serve them over a bed of couscous with simply grilled salmon and creamy goat cheese. It’s fresh and gorgeous, and it comes together so quickly. A total winner.

Key Ingredients

• Salmon: Any salmon fillet will work for this recipe. We especially love salmon with a higher fat content, like sockeye, king, and coho. Salmon with a higher fat content stays soft and moist after it is grilled.
• Nectarines: Grilled stone fruit is lovely. In this dish, we grill nectarines, but peaches or apricots would be excellent, too. Look for ripe, but slightly firmer fruit and save the really soft ones for eating fresh.
• Maple Syrup and Pepper Flakes: Toss the nectarines with these before grilling. The sugars in the maple syrup caramelize on the grill and get a little smoky.
• Couscous: Any cooked grain or quinoa is perfect here. Couscous, rice, quinoa, or orzo are all great. Before serving, fluff it and stir in a little olive oil, lemon juice, and a pinch of salt.
• Goat Cheese: Use fresh, soft goat cheese, usually sold in logs.
• Basil: Fresh herbs add a pop of color and fresh flavor. If you do not have basil, use parsley, cilantro, mint, or dill.

Find the full recipe with measurements below.

How to Make Grilled Salmon with Nectarines

You can make this recipe indoors with a grill pan or outdoors on an outdoor grill. Fish is delicate and can be a little tricky to grill, so I’ll tell you upfront that the most foolproof option is the grill pan on the stove. That said, grilling salmon on an outdoor grill is absolutely doable, so I’ve shared all my best tips below.

Tip 1: Prepping the grill. If you are staying inside, you’ll need a preheated grill pan over medium heat. If you are using an outdoor grill, preheat it for a good while and make sure the grates are very clean (otherwise the salmon will stick).

Tip 2: Have a fish spatula ready. When flipping the fish, you might find it sticks to the grates (even if you have oiled it and preheated the grill). A flexible fish spatula is really helpful for wiggling underneath the salmon fillets so you can flip them.

Tip 3: Keep the salmon skin on and oil the fish. In our photos, the salmon skin was removed. That said, I much prefer to cook my salmon with the skin still on. It acts as a little insulator, helping keep the fish moist and tender inside.

If you have salmon with the skin still on, keep it that way and place your fillets skin-side down when you start cooking them. Before you grill, rub the salmon all over with oil (adding the oil to the fish instead of the grill grates prevents it from sticking).

Tip 4: Grill salmon until an internal temperature of 125°F. I realize this is yet another gadget I am recommending for this recipe, but I promise it is worth it. When cooking delicate fish, like salmon, an internal thermometer is really helpful. Pierce it into the thicker part of a fillet for a reading. Remove the fish from the grill when it reaches 125°F, which means it will still be ever-so-slightly undercooked in the middle. That’s okay, though, because carryover cooking will finish it for you.

Tip 5: Grill the nectarines. After cutting them into wedges, toss the fruit with some maple syrup and a pinch of red pepper flakes. Then, add them to the grill. Look for them to pick up some color and grill marks, then flip.

Tip 6: Serve over seasoned couscous. Toss cooked couscous (or rice or quinoa) with a little olive oil, lemon juice, a pinch of salt, and a little fresh basil. It’s a simple step, but it adds so much more interest to the final dish.

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This whole baked salmon fillet with a simple creamy lemon and dill sauce is the kind of recipe that earns a permanent spot in your weekly rotation — quick, healthy, and genuinely delicious.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Fish Dinner Recipes

At A Glance

• Ready In: 30–35 minutes
• Serves: 4–6 (depending on the size of the fillet)
• Diet: Gluten-Free, High-Protein, Low-Carb
• Nutrition Highlights: Rich in omega-3 fatty acids and protein
• Main Ingredients: Whole salmon fillet, dill, mayo, sour cream, lemon, olive oil
• Flavor Profile: Fresh, creamy, herby, with a gentle tang from lemon
• Meal-Prep Friendly: Leftovers keep in the fridge for 3–4 days; great cold in a salad or a wrap
• Best Served With: Roasted vegetables, steamed rice, a simple green salad, or crusty bread

Salmon is on our dinner table frequently, and this baked whole fillet with lemon dill sauce is one of my most-reached-for recipes when I need dinner on the table fast.

The salmon gets a quick seasoning and brush of mayo, olive oil, and dried dill before going into a hot oven — and that little bit of mayo does something wonderful, keeping the fish moist and adding a subtle richness that plain olive oil alone doesn’t quite achieve. While it bakes, you’ve got just enough time to stir together the creamy lemon dill sauce, which comes together in about two minutes flat. The sauce is tangy, herby, and cooling — the perfect contrast to warm, flaky fish.

Even picky eaters tend to love this one (salmon is one of the few fish recipes that gets a thumbs up from just about everyone at my table). It’s a genuinely easy, healthy weeknight dinner that feels a little special without requiring much effort.

You might also like these salmon dinner recipes: Mediterranean baked salmon fillets, teriyaki salmon bowls, grilled salmon salad with kale, corn & parmesan, Mediterranean salmon bowl, salmon bites with sweet chili glaze, and 25 salmon dinner ideas.

What You’ll Need

How To Make Baked Salmon with Cream Dill Sauce

Recipe Tips

• Don’t overcook it. Salmon dries out quickly when pushed past 140°F (60°C). Aim to pull it out when it just starts to flake — it’ll carry over a little from residual heat on the pan.
• Use a meat thermometer if you want to be precise. 130–135°F (55–57°C) gives you silky, just-cooked salmon. The FDA recommends 145°F (63°C), but most cooks and chefs prefer it slightly under for better texture and moisture.
• Adjust the sauce quantity. The recipe makes a generous amount of sauce — plenty for a family. If you’re cooking for two or you’re light on sauce, halve it. It keeps well in the fridge for a couple of days too.
• Swap sour cream for Greek yogurt. If you’d like a lighter sauce, plain full-fat Greek yogurt works really well in place of sour cream. It’s slightly tangier, which pairs nicely with the dill.
• Try fresh dill. If you have it in your garden or can grab it from the shops, fresh dill takes both the coating and the sauce up a notch. Use about 1 tablespoon fresh for the salmon coating and 2 tablespoons for the sauce.
• Storage: Leftovers keep in an airtight container in the fridge for 3–4 days. Cold salmon the next day is genuinely great flaked over a salad or tucked into a wrap. If reheating, do it gently at a low temperature — high heat will dry it out. Store the sauce separately.
• Make it ahead: You can mix the sauce up to 2 days in advance and keep it covered in the fridge. The mayo-dill brush for the salmon can also be prepped ahead and kept chilled until you’re ready to cook.

Serving Suggestions

This is a flexible, weeknight-friendly dinner that pairs well with almost anything. I usually serve it alongside steamed rice or roasted potatoes to soak up the sauce, plus a simple green salad or some steamed broccolini.

In warmer months, it’s excellent with a crisp cucumber salad — the cool crunch works beautifully with the warm, flaky fish.

If you’re feeding a crowd or want something a little heartier, this salmon sits nicely next to a tray of roasted vegetables like asparagus, zucchini, or cherry tomatoes. And honestly, a good loaf of crusty bread for mopping up the extra sauce is never a bad idea.

If you’ve tried this baked salmon with lemon and dill sauce or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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How to make creamy dill sauce for salmon (or most seafood dishes). This recipe is easy, calls for a short list of ingredients, and lasts in the fridge for a week.

I’ve always been that person who thinks that enough sauce can make just about anything better. We’ve been enjoying this creamy dill sauce recipe over the last week, and we’re obsessed. We created it as a sauce to serve with our salmon patties, but just like our favorite tartar sauce, the serving suggestions go beyond just one recipe for this one (this lemon dill baked salmon or oven baked trout are two that immediately come to mind).

The ingredient list is short and simple, and the only trick to making it the best is to let it sit for 30 minutes so the lemon, dill, and garlic can meld and permeate the creamy sauce.

Key Ingredients

• Sour Cream and Mayonnaise: The base of this sauce is sour cream, with a little mayonnaise for extra flavor. We use this combination of sour cream and mayo for our potato salad dressing and love it. If you’re looking for a yogurt-based sauce, you can substitute the sour cream for plain thick yogurt. I like sticking with a brand that’s less tangy, like Fage or Siggi’s.
• Dill: This is a dill sauce, after all. We call for fresh dill in our recipe below, but you can use dried dill if that’s all you have on hand. When substituting dried dill for fresh, use 1/3 the amount. So, in the recipe below, you will use 1 tablespoon of dried dill instead of the 3 tablespoons of fresh dill we call for.
• Lemon: Fresh lemon is best here. We use both zest and juice to boost the lemon flavor. I love our microplane grater for zesting citrus zest, and I always zest my lemon before slicing and juicing it.
• Garlic Powder: This is my secret ingredient for our homemade ranch dressing, and it works like a charm in this sauce, too.
• Salt and Pepper: We suggest how much salt and pepper to add, but you really want to taste as you go and add enough to make your palate happy! If the sauce does not pop when you taste it, it probably needs a pinch more salt.

Find the full recipe with measurements below.

How to Make Our Favorite Dill Sauce for Salmon

Tip 1: Use a spoon to stir everything together. This sauce is easy! All you need to do is add all of the ingredients to a bowl and stir them together.

Tip 2: Let it rest for 30 minutes. This sauce gets better with time. We highly recommend letting the sauce sit in the fridge for at least 30 minutes before serving. If you don’t believe me, taste it before you place it into the fridge, and then again after it’s rested. It’s completely different, and the lemon and dill will have permeated throughout the whole bowl. Worth it!

Serving Suggestions

Think of this sauce as a stand-in for times you’d see tartar sauce on a plate. It’s lovely with all kinds of seafood dishes. It’s especially good with salmon recipes, but don’t think you are limited to just salmon. Here’s a list of my top recipes to serve with this sauce:

Creamy Dill Sauce for Salmon

• PREP
  35 mins
  
• TOTAL
  35 mins
  

This creamy lemon dill sauce is excellent with fish, especially salmon. When making this, give yourself a head start and stir the sauce ingredients together about 30 minutes before you plan to serve it. This little bit of extra time allows the lemon and dill to really infuse the sauce. I especially love this sauce with our salmon patties, poached salmon, and this lemon dill baked salmon.

Makes 1 cup

You Will Need

¾ cup sour cream (170g)

2 tablespoons mayonnaise (30g)

3 tablespoons chopped fresh dill (12g)

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

½ teaspoon garlic powder

Salt and pepper, to taste

Directions

1In a medium bowl, combine all of the sauce ingredients, stir well, then taste. Stir in a pinch of salt and pepper, then refrigerate for at least 30 minutes to allow the flavors to meld (it gets much better after 30 minutes). Taste, adjust with more salt and pepper, then serve.

Adam and Joanne’s Tips

• Storing: Homemade dill sauce lasts for about a week when stored in an airtight container in the fridge. The fresh lemon and dill start to fade after that, so we recommend enjoying it within the week. Our family loves it, so we often make a double batch to have it on hand!
• Substituting yogurt: You can use plain thick yogurt as a substitute for the sour cream. When using yogurt for this sauce, I prefer a less tangy option like Siggi’s. Taste the sauce before serving to see if it needs a bit more salt.
• The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
About 2 tablespoons
/
Calories
70
/
Total Fat
6.8g
/
Saturated Fat
2.6g
/
Cholesterol
14.2mg
/
Sodium
103.8mg
/
Carbohydrate
2g
/
Dietary Fiber
0.2g
/
Total Sugars
0.8g
/
Protein
0.8g

AUTHOR:

Joanne Gallagher

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Next Post: Easy Salmon Patties

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This salmon patties recipe, which calls for canned salmon, makes the most delicious salmon cakes we’ve tried. They are budget-friendly, easy, and seriously tasty!

When we set out to create a recipe for salmon patties, all three of us (Adam, Chef Richard, and I) were a little skeptical. The goal was to create crave-worthy, seriously tasty patties made with canned salmon, and after making these on repeat for a while, we think we did it!

Richard had the most experience with salmon patties. He grew up in the South with a mom who regularly made salmon patties for dinner. While he appreciates his mom’s efforts, he didn’t have much to say about the patties, so this one was an uphill battle. Well, we told him to go away and make the canned salmon patties (sometimes called salmon cakes) of his dreams. He stayed skeptical at first, but, as usual, he knocked it out of the park. We all fell in love and agreed that these are a must-make for you!

Key Ingredients

• Canned Salmon: We’re partial to Wild Alaskan pink salmon, which tastes great and is affordable. Just like when I buy canned tuna for tuna salad, I prioritize sustainability and look for smaller producers or cans with an MSC certification. Wild Planet is widely available and is a brand we’ve tested this recipe (with great results). If you do not have canned, but have leftover cooked salmon, it works nicely in this recipe, too (leftover baked salmon or poached salmon would be lovely in this recipe).
• Onion and Bell Pepper: These add flavor and texture. The key is to chop them finely so they blend into the patties. I used red bell pepper in the photos, but orange or yellow are great, too.
• Garlic: One garlic clove is perfect. We like to grate it finely with a microplane. If you do not have a microplane, mince your garlic as finely as you can before adding it to the other ingredients.
• Mayonnaise: This keeps our salmon moist and acts as a binder. Homemade mayonnaise is lovely, but use what you have on hand.
• Egg: As the patties bake in the oven, the egg firms up and begins to hold them together.
• Dijon Mustard: This adds some flavor and cuts through some of the fishy taste in the salmon. Whole-grain mustard would be a good substitute.
• Spices: The secret to the best patties. You’ll combine Cajun seasoning, smoked paprika, salt, and pepper.
• Parsley: I love the pop of fresh flavor and green color, but you can leave this out if you’d prefer.
• Breadcrumbs: Panko is perfect since it is so light. Homemade breadcrumbs work nicely, too. Crushed saltines (like we use for crab cakes) are also great.

Find the full recipe with measurements below.

How to Make Salmon Patties

Tip 1: Drain the salmon. Most canned salmon will come packed in water or oil. Before making these patties, drain the excess liquid from the can, otherwise your mixture will be too wet.

Tip 2: Mix everything, but the salmon and breadcrumbs first. In a mixing bowl, stir together the onion, bell pepper, garlic, mayonnaise, egg, mustard, spices, and parsley until a mostly smooth sauce forms. It will be pretty wet. We don’t want to overmix the salmon, so holding off on adding it at this point is really helpful.

Tip 3: Gently fold in the salmon. Flake the salmon into the bowl and use a large spoon to fold it in. Again, the mixture will seem loose and wet (you may even think it looks too wet).

Tip 4: Add the breadcrumbs last. Now sprinkle over the breadcrumbs and fold them in. They will begin to absorb some of the moisture in the bowl, but things will still be pretty wet (do you see a pattern here…don’t worry about the moisture).

Tip 5: Refrigerate for 30 minutes. So that the breadcrumbs and salmon have a chance to absorb some of the moisture from the other ingredients, place the bowl in the fridge and leave it there for 30 minutes. The chilled mixture is much easier to form into patties. We use the same trick in our crab cake recipe.

Tip 6: Don’t cook these in a skillet. These are intentionally more moisture-heavy than other recipes, which means cooking them in a skillet is tricky (they fall apart). All of the extra moisture is welcome once you bake the patties, and keeps them tender and delicious. These patties will not turn out dry, promise!

Instead of cooking these in a skillet, you’ll form them into patties and bake them in the oven. They still brown nicely, but the oven is a more delicate, hands-off way to cook them. You’ll bake them for about 15 minutes, then flip them, and continue baking for 10 to 15 more minutes. The initial 15 minutes are enough to firm them up, so flipping them is really easy, and they won’t crumble on you.

Tip 7: Trust the process. To make these truly delicious, we need all the extra moisture from the mayo, egg, and mustard. Plus, so they aren’t bready, we don’t want too much breadcrumb filler. These two things combine to make a pretty loose, wet mixture. Forming the patties is a tad messy (nothing a quick hand wash can’t fix, though).

Keeping the moisture level high means your salmon patties turn out juicy, moist, and really delicious. So, if you’re making these and questioning things, don’t. Once you get them into the oven, they will firm up nicely.

Serving Suggestions

These are seriously so tasty. In our photos, we’ve served them with our dill sauce, which is perfect. Our homemade tartar sauce is great, too! If you have kids and they love ketchup, homemade ketchup is always a winner.

I love these on the side with more summery sides like coleslaw, vinegar coleslaw, red potato salad, corn salad, avocado salad, and macaroni pasta salad. They are also excellent when added to the top of a salad (here’s all of our salad recipes for inspiration). If you’d prefer a more of a hot plate, consider a side of roasted potatoes, roasted broccoli, or sautéed broccoli (all of which would be really delicious dipped into the creamy dill sauce I suggested above).

More Salmon Recipes

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These easy salmon sandwiches are seriously delicious with pan-seared salmon and a quick homemade mayonnaise. They are a little sweet, a little spicy, and incredibly delicious!

My family loves salmon (as proven by all the salmon recipes you will find on Inspired Taste!) We are always looking for new ways to enjoy it, which is how these easy salmon sandwiches came to be!

These sandwiches taste incredible, thanks to a bit of agave nectar brushed onto the salmon fillets before searing them in the pan. Then, we balance the sweet crust of the salmon with a moderately spicy homemade chipotle mayo. I can’t wait for you to try them! For a salmon burger patty, see our salmon burger recipe.

Key Ingredients

• Salmon: Any salmon fillet will work for these sandwiches. I especially love salmon with a higher fat content, like sockeye, king, and coho. Salmon with a higher fat content stays soft and moist after it is cooked.
• Agave Nectar: If you do not have agave, no worries! Substitute with honey or maple syrup. You’ll lightly brush each salmon fillet with a little agave before searing them in the pan, adding a lovely, sweet caramelized crust to the salmon.
• Greens: I used baby spinach in the photos, but any tender, fresh greens like arugula or baby kale will work.
• Rolls: Since the salmon is soft, I prefer softer rolls, so when you take a bite, the whole sandwich doesn’t fall apart on you. Use what you love!
• Chipotle Mayo: Making flavored mayo is really easy and adds so much flavor! To make my chipotle mayo, combine mayonnaise with cilantro, lime juice, salt, pepper, and chipotle in adobo sauce. Chipotle in adobo sauce is smoky and spicy. They are smoked jalapeños preserved in a flavorful adobo sauce made with spices and chili peppers. You can buy them in small cans, usually next to salsas or in your store’s International aisle. I also use them to make our roasted corn with chipotle butter, these mini fish tacos, and our sweet potato tacos.

Chipotle Salmon Sandwiches

• PREP
  15 mins
  
• COOK
  10 mins
  
• TOTAL
  25 mins
  

I love these pan-seared salmon sandwiches. We make a simple chipotle mayonnaise to spread on the bread rolls. You can do this using a food processor, or if you prefer, mince the chipotle pepper and cilantro very small and stir them into the mayonnaise with a spoon. You can usually find canned chipotle peppers in adobo sauce sold near salsas, but if your store does not carry them, try an International or Mexican market.

4 Servings

You Will Need

Salmon Sandwiches

1 tablespoon grape seed or canola oil

4 center cut salmon fillets, skin removed, about 6 ounces each

2 tablespoons agave nectar or substitute honey

Salt and fresh ground black pepper

1 cup baby spinach or arugula

4 bread rolls, lightly toasted

Chipotle Mayonnaise

1 cup mayonnaise, see homemade mayonnaise

1 to 2 small chipotle peppers in adobo, seeded, depending spice level

1 tablespoon sauce from the canned adobo chile peppers

1/4 cup fresh cilantro leaves, finely chopped

Juice of 1 lime

Salt and fresh ground black pepper

Directions

1Make chipotle mayo: Add the mayonnaise, minced pepper, adobo sauce, cilantro and lime juice to a small food processor. Season with about 1/4 teaspoon of salt then blend until mostly smooth. Taste and adjust with more peppers, sauce or salt.

2Cook the salmon: Heat oil in a heavy-bottomed skillet over medium-high heat. Brush agave nectar onto both sides of the salmon fillets then season with salt and pepper. Add salmon to the skillet and cook 2 to 3 minutes until the agave forms a nice brown crust. Turn the fillets and cook for another 2 to 3 minutes, or until the salmon flakes easily with a fork. Transfer to a plate and rest for 5 minutes.

3Assemble sandwiches: Spread mayonnaise onto bread rolls then add a handful of arugula to the bottom slice of each roll. Place salmon on top and enjoy.

Adam and Joanne’s Tips

• The nutrition facts provided below are estimates. We assumed a ciabatta roll and 6 tablespoons of the mayonnaise for 4 burgers.

Nutrition Per Serving
Serving Size
1 burger
/
Calories
563
/
Total Fat
27.4g
/
Saturated Fat
4.9g
/
Cholesterol
66.6mg
/
Sodium
807.2mg
/
Carbohydrate
46.2g
/
Dietary Fiber
2.1g
/
Total Sugars
9.3g
/
Protein
34.6g

AUTHOR:

Adam Gallagher

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This brown sugar baked salmon recipe is such a delicious and easy dinner. Our easy brown sugar rub caramelizes and turns into a sweet, smoky glaze in the oven.

My family loves this easy salmon recipe! It only takes a few minutes to prepare, and you’ll love the brown sugar glaze on top. This recipe is perfect for when you are busy or overwhelmed!

This is one of my favorite salmon recipes on our site, this recipe is easy to turn into a sheet pan dinner. Simply toss a handful of veggies onto the sheet pan and bake them alongside it! I love fast-cooking green beans, but you can substitute what you love. For more recipes like this, see our maple soy glazed salmon or this lemon dill baked salmon.

Key Ingredients

• Salmon: Any salmon fillet will work for this recipe. I especially love salmon with a higher fat content, like sockeye, king, and coho. Salmon with a higher fat content stays soft and moist after it is baked.
• Brown sugar: It adds sweetness, and it lightly caramelizes in the oven. You don’t need a lot — one tablespoon for four large fillets is plenty.
• Lemon: A bit of lemon zest adds a pop of flavor. We use our microplane to zest the lemon. Then, we use the zested lemon for serving. A squeeze of fresh lemon juice just before serving is a must.
• Smoked paprika: It adds a smoky-sweet flavor and color to the salmon spice rub. For a spicier rub, try a little chipotle powder or cayenne (1/8 to 1/4 teaspoon should do it).
• Veggies: Since we bake our salmon fillets on a large baking sheet, we have some space left for veggies. Choose a quick-cooking veggie, such as green beans, zucchini, asparagus, snap peas, broccolini, or cherry tomatoes.

Find the full recipe with measurements below.

Tips for Making the Best Baked Salmon

Tip 1: Use our salmon rub. This salmon is tender, moist, and soft in the middle. Add our brown sugar spice rub, and the outside becomes lightly caramelized, sweet, and a bit smoky. We love it!

I use the same salmon rub when making cedar plank salmon and love its simplicity. All you need to do is mix brown sugar with lemon zest, salt, and smoked paprika. Then rub it all over your salmon fillets (I’m pretty generous with it).

Tip 2: Turn this recipe into a sheet pan dinner. Add your salmon to a sheet pan and bake it in the oven until done. I use a 400°F oven for this recipe, which means it usually takes between 15 and 20 minutes. Remember, you can turn this into a sheet pan dinner, and add your favorite veggies to the baking sheet. I’ve shared suggestions below.

Tip 3: How to tell when your salmon is done. When baking salmon, you can tell it’s ready to come out of the oven when the flesh is somewhat opaque and flakes easily when you insert a fork into it. If you have an internal thermometer, use it! I take my salmon out when it reads 125°F, which means it will be a slightly darker pink in the middle.

Serving Suggestions

Since we bake our salmon fillets on a large baking sheet, we have some space left for veggies. I love sheet pan dinners! This salmon recipe needs 15 to 20 minutes in the oven, perfect for green beans, asparagus, zucchini, snap peas, peppers, onions, broccolini, or cherry tomatoes.

If you prefer heartier vegetables, partially bake them first. Add the salmon for the last 15 to 20 minutes of cooking, adjusting the total baking time based on your chosen veggies. For example, broccoli, cauliflower, and Brussels sprouts take 20 to 25 minutes, while root vegetables and winter squash take 30 to 45 minutes.

More side dishes you’ll love include corn salad, mashed sweet potatoes, cilantro lime rice, and my favorite quinoa salad.

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We love this baked salmon recipe with capers and garlic. It tastes incredible. Tender, flaky salmon, gently cooked in butter with garlic, lemon, and capers. It’s one of the best things we’ve made recently.

We’ve been making a variation of this salmon recipe for ages. The method comes from my Mom, and I know I’m biased on this one, but my Mom’s method for cooking salmon is the best. She gently bakes her salmon, covered at a low temperature with a little liquid in the pan, so it doesn’t dry out.

In this caper butter version, we use melted butter as the baking liquid, then add lots more flavor with capers, fresh lemon, and garlic. Trust me when I say it’s incredible, or read through the reviews, everyone loves this recipe!

Key Ingredients

• Salmon: Any salmon fillet will work for this recipe. However, I especially love those with a higher fat content, like sockeye, king, and coho. When baked, these types of salmon stay soft and moist. I advise the same for most of our salmon recipes including our popular brown sugar baked salmon.
• Butter: The base of our lemon caper sauce. The salmon gently bakes in the butter, which you can spoon over the finished salmon fillets before serving (it’s incredible).
• Garlic: I love garlic butter and use a tablespoon of minced garlic to make our butter sauce.
• Capers: Salmon and capers are such a classic combination! I use drained capers to make this recipe. 
• Lemon: If salmon and capers are classic, adding lemon makes it even more so! Use fresh lemon for this recipe. It makes a difference.

Find the full recipe with measurements below.

How to Make Baked Salmon with Capers

Tip 1: Use an oven-safe skillet. To make this salmon, we use one pan. (Hello, easy cleanup!) A large, oven-safe skillet is best. I use my cast-iron skillet.

You’ll melt butter with garlic and capers, then when it is bubbling and smells like garlic butter, take it off the heat and place your seasoned salmon fillets into the pan.

Tip 2: Covering the pan is key. Spoon a little butter over the fillets, and then cover the skillet with foil or tuck a sheet of parchment paper around the salmon (an oven-safe lid is fine, too). Covering the salmon creates a steamy environment, preventing it from drying out in the oven.

Tip 3: How to tell it’s ready to come out of the oven. You’ll know the salmon is ready to come out of the oven when it flakes and is a little pink in the middle.

Once it’s out of the oven, squeeze over lemon juice, and take a moment to gather up all the garlic butter from the bottom of the pan and spoon it back over the salmon (YUM). I can’t wait for you to try this one!

Serving Suggestions

Thanks to the butter sauce, this salmon works really well next to many of our side dishes. Some of our family favorites are mashed cauliflower, which is light, or mashed potatoes, which are a bit more hearty. We also love this salmon with saffron rice, homemade grits, or this unbelievably creamy polenta.

I also love a veggie side like sautéed green beans or roasted green beans, quickly sautéed bok choy, sautéed cabbage, sautéed veggies, or this garlic roasted asparagus.

And, for a truly special meal, serve this delicious salmon over risotto. Try our easy mushroom risotto or this vegetable risotto.

More Favorite Salmon Recipes

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This lemon dill salmon recipe is my family’s favorite way to cook salmon. Thanks to our easy baking method, the fish stays moist, flaky, and melts in your mouth.

My mom makes the best baked salmon! Her secret is adding some liquid to the baking dish and covering it. This gently poaches the fish in the oven (you could even call it oven poached salmon).

This lemon dill recipe uses her foolproof method, and I’m so excited for you to try it! This salmon is especially delicious served with our creamy dill sauce.

Key Ingredients

• Salmon: Any salmon fillet will work for this recipe. However, I especially love those with a higher fat content, like sockeye, king, and coho. When baked, these types of salmon stay soft and moist.
• Lemon: My mom always places a slice of lemon underneath her fillets, and I do the same. It adds a lovely lemon aroma and flavor to the dish.
• Dill: Dill and salmon are such a classic pairing. I use fresh dill whenever possible, but you can substitute dried. I’ve shared tips for this below the recipe.
• White wine: My mom sticks with water (which is totally fine), but I love adding a little extra flavor with dry white wine. Use something light and dry, like sauvignon blanc, pinot grigio, or unoaked chardonnay. I also use white wine for this skillet poached salmon.

Find the full recipe with measurements below.

How to Make Lemon Dill Baked Salmon

Tip 1: Place salmon on a layer of fresh dill and lemon slices. Season your fillets with olive oil, salt, and pepper, then place the fillets down on top of the lemon and dill. You can leave the skin on for this recipe (it acts as an extra barrier, protecting the fish from overcooking).

Tip 2: Pour wine or water into the baking dish and cover with foil. Bake the salmon in a 325°F oven until it flakes easily with a fork. For 1-inch fillets, expect 10 to 15 minutes. The steamy environment from our poaching liquid keeps the fish super moist in the middle.

Serving Suggestions

This recipe is incredibly versatile and pairs well with a variety of side dishes. For a sauce, we highly recommend this dill sauce for salmon (it’s so good!). Then, for sides, I love serving it with cauliflower rice. Adam prefers classic mashed potatoes, while my son enjoys simple buttered noodles.

Veggies are always a great idea! Try roasted asparagus with a touch of garlic, sautéed zucchini, or my quick and easy sautéed cabbage.

If you’re looking for a salad, the recipe works wonderfully with a Caesar salad, this lemon orzo pasta salad, or a simple green salad with balsamic vinaigrette. Finally, salmon and cucumber is a classic pairing. Try our tangy cucumber salad or this avocado salad with cucumber.

More Salmon Recipes

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My easy sour cream baked salmon is quick and so delicious. You’ll spread a simple sour cream and mustard sauce onto salmon fillets and bake until perfectly cooked. I love this easy salmon recipe so much!

Our family eats a lot of salmon, so we have a long list of delicious salmon recipes. This sour cream and mustard crusted salmon is ridiculously simple to put together.

Since you bake the salmon with the sour cream sauce, it becomes super moist and flavorful. For another easy recipe, see our brown sugar baked salmon!

Key Ingredients

• Salmon: Any salmon fillet will work for this recipe. However, I especially love those with a higher fat content, like sockeye, king, and coho. When baked, these types of salmon stay soft and moist.
• Sour Cream Sauce: This quick three-ingredient sauce makes our salmon so delicious. You’ll stir sour cream (full fat is best) with whole-grain mustard and grated parmesan cheese. Dijon mustard is a good substitute for whole-grain mustard.

How to Make Sour Cream Baked Salmon

We love this salmon recipe! It’s flavorful and takes less than 30 minutes to prepare, which makes it perfect for busy nights. I’ve also served this for a dinner party with rave reviews!

You’ll bake the salmon in the oven, so place your fillets onto a baking sheet or into a baking dish. Then, generously spread the sour cream sauce all over the top of the salmon fillets.

Bake the salmon until it flakes easily. For 1-inch salmon fillets, expect 10 to 15 minutes. As it bakes, the sour cream sauce insulates the top of the salmon, so your fish will stay tender and moist inside.

I love serving this with sautéed veggies, like these sautéed green beans or garlic butter zucchini. Mashed potatoes are a good idea, too!

Easy Sour Cream Baked Salmon

• PREP
  10 mins
  
• COOK
  15 mins
  
• TOTAL
  25 mins
  

This easy baked salmon recipe is ideal for a quick weeknight meal but elegant enough to serve for a special occasion. We coat the salmon with a creamy sour cream, mustard, and parmesan cheese sauce. The key to perfectly cooked salmon is to avoid overcooking it. Bake until the salmon is just cooked through at the thickest part, then remove from the oven, loosely cover with foil, and let it rest for a few minutes. This will ensure a moist and flavorful salmon every time.

4 Servings

You Will Need

4 salmon filets, about 6 ounces each

1/2 (113g) cup sour cream

1 ½ teaspoons whole-grain mustard

1/3 cup (20g) finely grated parmesan cheese

Salt and fresh ground pepper

Directions

1Preheat the oven to 425°F (218°C). Lightly oil a rimmed baking sheet or large baking dish (or line with parchment paper).

2Stir the sour cream, mustard, and parmesan in a small bowl. Season with salt and pepper to taste.

3Place the salmon on the baking sheet, then spread two tablespoons of the sour cream mixture on top of each filet.

4Bake for 10 to 15 minutes until barely done in the center at the thickest part of the salmon. The center should be firm, but with a small amount of uncooked salmon in the very center. Depending on how thick your salmon is, it may need a few minutes longer. (We cook salmon to an internal temperature of 125°F).

5Remove from the oven, cover lightly with aluminum foil, and rest for 5 minutes. Serve.

Adam and Joanne’s Tips

• White stuff on cooked salmon: The white stuff around cooked salmon is called albumin. It’s perfectly fine to eat, but since it isn’t the prettiest thing to look at, I quickly scrape it away and spoon a bit of the cooking liquid from the bottom of the dish on top.
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 (6oz) fillet
/
Calories
328
/
Protein
40 g
/
Carbohydrate
1 g
/
Dietary Fiber
0 g
/
Total Sugars
1 g
/
Total Fat
17 g
/
Saturated Fat
6 g
/
Cholesterol
111 mg

AUTHOR:

Joanne Gallagher

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Our smoked salmon dip recipe is incredibly creamy and delicious. I love serving it with thick potato chips, crackers, sliced bread, or even spread onto bagels.

We love smoked salmon and are always looking for more ways to use it. This salmon dip has quickly turned into one of my favorite recipes! It’s a knockout appetizer and works just as well for brunch with bagels!

This never disappoints at celebrations and get-togethers, and honestly, it’s usually one of the first things to go! Get ready for everyone to ask you for the recipe. For another seafood dip, try our incredible homemade crab dip, which is just as delicious served hot as it is served cold.

Key Ingredients

• Hot Smoked Salmon: This is my go-to for this recipe, but you can use cold smoked salmon or gravlax (lox). It has a firm, flaky texture, and the smoky flavor pairs perfectly with the cream cheese base.
• Cream Cheese: I use full-fat block cream cheese because it makes the dip so delicious.
• Sour Cream and Mayonnaise: These add flavor and creaminess while lightening the texture of the cream cheese. I love using homemade mayo when I have it in the fridge. For a lighter dip, you can try substituting some of the sour cream for Greek yogurt (although, I do really love the sour cream in this recipe).
• Shallot and Fresh Herbs: I love the light onion flavor of shallot in this dip, but use your favorite fresh herbs. I love using chives and dill, which complement the salmon well.
• Lemon: This cuts through the heaviness of the cream cheese, sour cream, and mayo.
• Worcestershire Sauce: This adds another layer of flavor. A little bit makes creamy dips and sauces so much better. I also use Worcestershire sauce when making homemade ranch.

Find the full recipe with measurements below.

How to Make Our Favorite Smoked Salmon Dip

Tip 1: Use hot-smoked salmon. You can make this dip with hot-smoked, cold-smoked, or cured salmon (such as gravlax or lox), but I prefer the rich, smoky flavor of hot-smoked salmon. It pairs beautifully with the creamy ingredients, adding a smoky, sweet flavor that makes this dip irresistible.

Tip 2: Use an electric mixer. For a light, fluffy texture, whip the cream cheese with an electric hand mixer or stand mixer. This step gives our salmon dip a smooth, whipped consistency that’s perfect for dipping or spreading.

Tip 3: Add the salmon last. Once the cream cheese is whipped, light, and fluffy, gently fold in the salmon. Mix just enough to combine. Over-mixing will break the salmon into tiny pieces, rather than leaving those delicious, flaky bits throughout the dip.

More of My Favorite Dips

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