Another salmon recipe! This easy baked salmon recipe is slathered with a flavorful Greek yogurt topping full of garlic, lemon, and dill. We top it with some fresh red onions for a little crunch and tang. The end result is a super flavorful, easy dinner that will be a welcome addition to your weekly rotation, or an impressive meal for a crowd!

Greek Yogurt Salmon Recipe

Greek yogurt is a super versatile topping for most proteins (fish, chicken, etc). It yields a a really nice creaminess that bakes up so nicely, creating a bubbly topping. We flavor it with garlic, dill, lemon zest, and lemon juice. It is pretty reminiscent of a tzaktiki.

This recipe was actually inspired by another recipe we created, our Baked Salmon with Lemon Dill Sauce. The difference is a few ingredients and the sauce being served on the side, but they’re both great options. I like this version because it’s all done in one step.

Ingredients Needed:

Salmon
- I use Atlantic. It’s rich and has a ton of healthy fats. You can use whichever kind you prefer.
Greek Yogurt
- 0% Fage is my favorite but chef’s choice.
Fresh Garlic
- Substitute granulated in a pinch.
Feta Cheese
- I buy pre-crumbled. Trader Joe’s has it for inexpensive and the quality is great.
Lemon
- 1 large lemon will yield enough for this entire recipe.
Fresh Dill
- I love lots of dill flavor- use as much, or as little as you like.
Red Onion
- Just to top it with for some added color and crunch.

Steps to Make Greek Yogurt Topped Salmon

While the oven is preheating, place the salmon on a foil lined sheet pan sprayed with nonstick spray. You can also use a baking dish, just be sure to spray it with foil.
Mix together Greek yogurt, chopped fresh garlic, feta cheese, lemon juice, lemon zest, and fresh dill. Whisk it with a fork until it is fully incorporated.
- Tips:
  - Set aside some fresh dill to garnish with.
  - I recommend taste testing before slathering the salmon before spreading it (if you double dip you can’t taste it because of cross contamination).
  - If you want to keep some of the sauce for the side, place it in a separate dish before slathering the salmon. Cover it with plastic wrap, and place it in the fridge.
Spread a liberal amount of the yogurt feta sauce on the salmon. Sprinkle with some additional feta cheese.
Bake for about 20 minutes.
- If you want the top to be golden bubbly, you can broil it for about 15 seconds once it is fully cooked. If you do this, be cautious- broilers work pretty quickly!
Salmon is considered fully cooked once it reaches 145 degrees fahrenheit.
- We recommend using an electronic meat thermometer.
Garnish with some finely chopped red onions, fresh dill, and serve!

Serving & Storing Baked Salmon

This is a perfectly balanced protein so I like to serve this with baked white rice, and a side Greek orzo salad.
If you have leftovers, place them in a lidded container, and they’ll last in the refrigerator for up to 3 days.
- I don’t recommend reheating salmon in general, the flavor just doesn’t stay the same and it doesn’t smell fresh. But! This is great cold the next day.
You could also chop it up and put it on a nice big green salad with Greek dressing.

More Salmon Recipes

Time to eat!- Kathi and Rachel

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