This recipe is a celebration of bold, fresh flavors with minimal prep and cleanup. The garlic and rosemary infuse the salmon with a deep, savory taste, while the creamy dill sauce adds brightness and balance. It’s a dish that looks and tastes gourmet, yet it’s incredibly easy to make. Whether you’re looking for a healthy weeknight meal or a show-stopping dinner option, this salmon recipe delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salmon fillets (skin-on or skinless)
Fresh rosemary, finely chopped
Garlic cloves, minced
Olive oil
Salt
Black pepper
Lemon juice
For the creamy dill sauce:
Greek yogurt or sour cream
Fresh dill, chopped
Lemon juice
Dijon mustard
Garlic powder
Salt and pepper to taste
Directions
Preheat your oven to 400°F (200°C), or heat a skillet over medium heat for pan-searing.
In a small bowl, mix the olive oil, minced garlic, chopped rosemary, lemon juice, salt, and pepper.
Pat the salmon fillets dry and rub the garlic rosemary mixture evenly over each piece.
To bake: Place the salmon on a lined baking sheet and bake for 12–15 minutes, or until the salmon is opaque and flakes easily with a fork. To pan-sear: Heat a bit of olive oil in a skillet, add the salmon skin-side down, and cook for 4–5 minutes per side until golden and cooked through.
While the salmon cooks, prepare the dill sauce:
In a bowl, mix Greek yogurt (or sour cream), chopped dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth and creamy.
Serve the salmon topped with a generous dollop of creamy dill sauce and garnish with extra dill or lemon wedges if desired.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Grilled Version: Grill the salmon on a barbecue for a smoky flavor, brushing the garlic rosemary oil on while grilling.
Dill Sauce Twist: Add finely chopped cucumber or capers for extra crunch and briny flavor.
Spicy Kick: Add a pinch of red pepper flakes to the marinade for a touch of heat.
Lemon Rosemary Butter: Use melted butter instead of olive oil for a richer flavor.
Dairy-Free Sauce: Substitute coconut yogurt or a dairy-free sour cream alternative for the creamy dill sauce.
Storage/Reheating
Store leftover salmon and dill sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the salmon in a 325°F (165°C) oven for 8–10 minutes or until warmed through. Avoid microwaving the creamy dill sauce; instead, serve it cold or allow it to come to room temperature. You can also freeze the salmon (without sauce) for up to 1 month. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use dried rosemary instead of fresh?
Yes, but use less—about 1 teaspoon of dried rosemary for every tablespoon of fresh.
Is the creamy dill sauce served hot or cold?
It’s best served cold or at room temperature as a contrast to the warm salmon.
Can I make the dill sauce ahead of time?
Yes, the sauce can be made a day in advance and stored in the fridge. The flavors will actually deepen over time.
What sides go well with this dish?
Great options include roasted potatoes, steamed asparagus, rice pilaf, or a fresh cucumber salad.
Can I substitute another fish for salmon?
Yes, trout, halibut, or cod would also work well with the same flavor profile.
Is this dish keto-friendly?
Yes, it’s naturally low in carbs and high in healthy fats. Just ensure the yogurt or sour cream is low in carbs.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.
How do I know when the salmon is cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Can I use mayonnaise in the dill sauce?
Yes, for a richer flavor, you can replace some or all of the yogurt/sour cream with mayonnaise.
What wine pairs well with this recipe?
A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the flavors of lemon, dill, and garlic.
Conclusion
Garlic Rosemary Salmon with Creamy Dill Sauce is a perfect blend of simplicity and sophistication. With its aromatic marinade and refreshing herb sauce, this dish brings gourmet flavor to your dinner table with ease. It’s a versatile and healthy recipe that fits a variety of dietary needs while never compromising on taste. Add it to your rotation and enjoy a restaurant-quality meal made right at home.
Garlic Rosemary Salmon with Creamy Dill Sauce is a flavorful and elegant dish featuring tender salmon infused with garlic and rosemary, paired with a tangy, herbaceous dill sauce. It’s perfect for both weeknight dinners and special occasions.
Ingredients
4 salmon fillets (skin-on or skinless)
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp lemon juice
Salt, to taste
Black pepper, to taste
For the creamy dill sauce:
1/2 cup Greek yogurt or sour cream
2 tbsp fresh dill, chopped
1 tbsp lemon juice
1 tsp Dijon mustard
1/4 tsp garlic powder
Salt and pepper, to taste
Instructions
Preheat the oven to 400°F (200°C), or heat a skillet over medium heat for pan-searing.
In a small bowl, combine olive oil, minced garlic, rosemary, lemon juice, salt, and pepper.
Pat the salmon fillets dry and rub the garlic rosemary mixture evenly over each piece.
To bake: Place the salmon on a lined baking sheet and bake for 12–15 minutes, or until it flakes easily with a fork.
To pan-sear: Heat olive oil in a skillet, place salmon skin-side down, and cook for 4–5 minutes per side until golden and cooked through.
Meanwhile, make the dill sauce: In a bowl, mix Greek yogurt or sour cream, dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth.
Serve the salmon topped with creamy dill sauce. Garnish with additional dill or lemon wedges if desired.
Notes
Use fresh rosemary for the best flavor; substitute dried rosemary if needed.Make the dill sauce ahead of time for deeper flavor.Serve the sauce cold or at room temperature for contrast with the warm salmon.Customize the sauce with add-ins like capers or cucumber for extra texture.This recipe works well with trout, halibut, or cod if salmon is unavailable.
