Salmon With Feta Dill

The smell of salmon hitting a hot oven always transports me straight to a tiny waterfront taverna in Greece where the fish arrived still glistening from the morning catch and the feta came crumbled in a clay bowl beside it.

One Tuesday my neighbor knocked on my door holding a bag of salmon fillets someone had given her and she had absolutely no idea what to do with them so we made this together standing in my kitchen laughing over a glass of wine.

Ingredients

• Salmon fillets: Six ounce portions cook evenly and look beautiful on the plate so try to buy similar sized pieces.
• Olive oil: A good drizzle keeps the fish moist and helps the seasoning stick.
• Salt and pepper: Season generously because salmon can handle it.
• Crumbled feta cheese: Use block feta and crumble it yourself for the best texture and flavor.
• Plain Greek yogurt: Whole milk yogurt makes the sauce luxuriously creamy.
• Fresh dill: Nothing compares to fresh dill here but dried works in a pinch.
• Lemon juice: Brightens everything and cuts through the richness perfectly.
• Garlic: One small clove is all you need to give the sauce a gentle kick.
• Extra virgin olive oil: Blended into the sauce for silkiness and depth.
• Lemon wedges and dill sprigs: Entirely optional but they make the dish look stunning.

Instructions

Preheat the oven:

Set your oven to 400°F and line a baking sheet with parchment paper so cleanup is effortless.

Prepare the salmon:

Pat the fillets completely dry with paper towels and place them skin side down on the sheet then drizzle with olive oil and season well with salt and pepper.

Bake until just right:

Cook for 12 to 15 minutes until the salmon is opaque and flakes easily with a fork but still looks slightly glossy in the center.

Whisk the sauce:

In a bowl combine the feta yogurt dill lemon juice garlic and olive oil mixing until creamy but leaving some lovely chunks of feta throughout.

Rest and serve:

Let the salmon rest for a minute or two then spoon the sauce generously over each fillet and garnish as you like.

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My daughter now requests this every year for her birthday dinner and I secretly love that something so simple has become her idea of a celebration meal.

What to Serve Alongside

Roasted asparagus or crispy new potatoes are natural companions here because they soak up the extra sauce beautifully.

Wine Pairing Thoughts

A chilled Sauvignon Blanc or a dry Riesling mirrors the lemony brightness of the dish and makes the whole meal feel a little more special.

Storing and Reheating

Leftover salmon keeps well in the fridge for up to two days and is actually delicious cold flaked over a green salad the next afternoon.

• Store the sauce separately so it stays fresh.
• Reheat salmon gently at a low temperature to avoid drying it out.
• Never microwave the sauce or it will separate and become grainy.

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This is the kind of recipe that reminds you weeknight dinners do not need to be complicated to feel like a genuine treat.

Recipe Questions & Answers

→ How can I tell when the salmon is cooked?

Look for opaque, flaky flesh that flakes easily with a fork and still retains moisture. For a firmer finish, aim for an internal temperature of about 125–130°F (52–55°C) for medium; remove from the oven a little early and let carryover heat finish cooking.

→ Can I make the feta-dill sauce ahead of time?

Yes. Combine the feta, Greek yogurt, dill, lemon, garlic and olive oil and refrigerate in an airtight container for up to 48 hours. If it firms up, stir in a little olive oil or a squeeze of lemon to loosen before serving.

→ What can I substitute for feta or Greek yogurt?

Use crumbled goat cheese or ricotta for a milder tang in place of feta. Swap Greek yogurt for sour cream for a richer, creamier texture. Adjust lemon and salt to balance flavor with substitutions.

→ How do I prevent the salmon from drying out?

Pat fillets dry, rub or brush with olive oil, and avoid overcooking. Bake at a high temperature for a short time (12–15 minutes) and let the fish rest 1–2 minutes before saucing to preserve juices.

→ What sides and wines pair well with this dish?

Serve alongside roasted vegetables, new potatoes or a crisp green salad. A citrus-forward Sauvignon Blanc or a dry Riesling complements the feta-dill brightness and lemon notes.

→ Is this suitable for gluten-free or low-carb diets?

Yes. The main components—salmon and the feta-dill sauce—are naturally gluten-free and low in carbohydrates. Confirm that any packaged ingredients have no cross-contamination if you have strict gluten sensitivity.