Lemon Salmon with Creamy Dill Sauce

When I was a kid, I never thought that I would grow up to be such a salmon lover. But here I am, head over heels in love with this nutrient rich fish. Salmon is a huge part of my diet these days and I cook it at least once a week. This simple salmon is one of my favorite dishes, and the creamy dill sauce just makes it outrageously good. I hope you love it as much as we do!

Lemon Salmon with Creamy Dill Sauce

There's nothing like fresh wild salmon! The dairy-free yogurt sauce is seasoned with dill and lemon juice so that it doesn't overpower the delicate salmon flavor! The perfect dairy-free, paleo plate. 

Course dressing, Main Course, sauce
Cuisine dairyfree, glutenfree, Paleo, whole30
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Author lexiborr


For the salmon:

  • 1 Wild salmon fillet (about 1.5-2 lbs)
  • 6 fresh lemon slices
  • 1/4 cup avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • Dash of crushed black pepper

For the Creamy Dill Sauce:

  • 2/3 cup Plain/unsweetened dairy-free yogurt
  • 2 tbsp extra virgin olive oil
  • Juice of one lemon
  • 1 tbsp finely chopped fresh dill
  • 1/4 tsp garlic powder
  • Sea salt and pepper to taste


  1. Preheat oven to 400F. Line a baking pan with parchment paper.

  2. Place salmon skin side down on pan and season with avocado oil, spices, and top freshly sliced lemon. Bake in oven for 10-15 minutes depending on thickness.

  3. Then, broil for 4-6 minutes or until the fish flakes easily with a fork.

  4. Meanwhile, combine the sauce ingredients and mix until smooth. Serve with salmon.

Recipe Notes

For the creamy dill sauce, any dairy-free yogurt will work as long as it is unsweetened. I use Kite Hill plain, unsweetened greek style yogurt. You can find it at most Whole Foods.

Alternatively, if you are not dairy-free, feel free to use traditional greek yogurt. 

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