WHY YOU’LL LOVE THIS RECIPE
Baked salmon with creamy dill mayo is a flavourful and healthy weeknight salmon recipe that is also quick and easy to prepare!
What you’ll find below is a recipe for oven-baked salmon with a creamy dill mayo sauce made with white onions, garlic, white wine, dill, mayo, whipping cream, butter, olive oil, capers, and fresh lemon zest.
The salmon is baked with a little bit of olive oil, light seasoning, and topped with fresh lemon slices. Once the salmon is cooked, pour over the delicious creamy dill sauce and serve with rice, roasted or grilled vegetables, or Greek potatoes!
This creamy dill mayo sauce also goes perfectly with BBQ salmon and other fish like fresh halibut or cod. Once you try this sauce, you’ll want to put it on everything!!
The creamy dill mayo sauce takes a total time of 40 minutes to prepare and make, so I would suggest making the mayo sauce right before baking the salmon. Then, if you need to, you can lightly reheat the sauce and cover the cooked salmon with the sauce.
Or, you can make the sauce ahead of time and slowly heat it up before serving it with the baked salmon fillets. The salmon fillets only need about 16-18 minutes in the oven.
INGREDIENT NOTES
Measure the whipping cream, mayo, and butter you will need for this recipe and then let them sit at room temperature while you prepare the other ingredients.
Salmon fillets: I use fresh Atlantic fillet boneless salmon with the skin-on. Each salmon fillet is about 6 ounces, but this recipe will make enough sauce for five or six salmon fillets.
Other popular salmon types are Pacific or Spring salmon, but you can choose any available type of salmon or the type you like the most. I would recommend using salmon fillets with the skin on. The skin acts as a barrier between the baking dish and the salmon so that the salmon doesn’t dry out.
Olive oil: I recommend using extra virgin olive oil for this recipe. Olive oil adds depth and flavour to the sauce, but if you don’t have olive oil, you can use vegetable oil like canola or mazola. The timing of when to add the ingredients to the sauce is important, so you’ll want to make sure you’re using oil and not butter when sautéing the white onions and garlic.
White onion: The onion should be finely chopped but not grated. You’ll only need one white onion to get to one cup of diced onion.
Mayonnaise: I’d recommend using full-fat mayonnaise. My favorite mayonnaise is Hellmann’s for this recipe, but if you have another mayo that you like, then you can use it instead!
Whipping cream: If you can, use room-temperature whipping cream to minimize the chances of the cream curdling. Full-fat whipping is more stable when added to hot sauces. But, when adding the whipping cream to the sauce, it’s important to keep the heat very low and add the whipping cream at the end.
The cream will heat up and mix in with the other ingredients, but you don’t need to bring the sauce to a boil. If the sauce starts to boil, immediately remove it from the heat, and if you can, put it somewhere cold temporarily, like in the garage, freezer, or ice bath.
Fresh dill: Fresh dill adds a lush green colour and a lot of flavour to the sauce and works perfectly with the salmon. You’ll want to use only the dill leaves and not the stems.
If you don’t have fresh dill, you can substitute dried dill weed. Dried herbs tend to have a more robust flavour, so if you substitute dried dill for fresh dill, you’ll only need one tablespoon of dried dill instead of three tablespoons of fresh dill.
White wine: The white wine is optional, but it does add a really lovely flavour. I’d recommend a dry, light white wine like a pinot grigio or sauvignon blanc. If you can, let the wine sit out, too, so that it comes to room temperature before adding it to the sauce.
Lemon zest: You’ll want to add the lemon zest after you’ve removed the sauce from the heat. The lemon zest adds a fresh citrus flavour. However, too much citrus can curdle dairy, so that’s why the zest is added at the end.
HOW TO MAKE CREAMY DILL MAYO: STEP BY STEP
STEP 1: In a small saucepan, heat the olive oil, diced onion and garlic on low to medium heat. Stir well so that the onions are well coated with olive oil. Sauté uncovered on low-medium heat for 10 minutes or until the onions are soft and translucent. Stir frequently so that the onions don’t burn.
STEP 2: Add chilli flakes, capers and brine, and simmer on low to medium heat for about 5 minutes. Stir frequently. While the onions and capers cook, preheat your oven to 425 degrees F on bake.
STEP 3: Add the white wine, dill, and brown sugar and simmer again for 5 minutes. Stir often and keep the sauce uncovered.
STEP 4: Lower the heat to the very lowest setting. Add in the butter. Once the butter has melted, add the mayonnaise. Then, slowly add the whipping cream. Stir frequently. Cook on very low heat for another 2-3 minutes maximum.
Do not let the whipping cream come to a boil. Instead, keep the sauce on really low heat when adding the butter, mayo and whipping cream. It will take longer to heat up, but it will be worth it so that the sauce doesn’t curdle! Gradually let the sauce warm, and then remove it from the heat.
If the temperature gets too hot, the sauce will curdle. If the sauce starts to boil, immediately remove it from the heat.
STEP 5: Remove the sauce from the heat and add in the lemon zest. Add salt and pepper to taste. Stir and set aside.
HOW TO MAKE OVEN-BAKED SALMON FILETS: STEP BY STEP
STEP 1: Preheat your oven to bake at 425 F if you haven’t already done so.
STEP 2: Prepare the salmon fillets. Season well with olive oil and seasoning salt. Use your hands to rub the salmon fillets so that the top, sides, and skin of the salmon are well coated. Top each piece with a thin slice of lemon. Place the salmon fillets skin side down on a non-stick baking sheet and into the preheated oven.
STEP 3: Bake until the salmon is cooked through and opaque, about 12-15 minutes. Check to see if the salmon is done by using a fork to press down lightly on the thickest part of the fish. If the fish flakes easily, then it’s cooked!
STEP 4: If needed, on low heat, reheat the creamy dill mayo in the saucepan and pour the sauce over the cooked salmon fillets. Option to serve with additional lemon wedges.
FREQUENTLY ASKED QUESTIONS
How Long Does Salmon Need To Bake In The Oven?
Salmon fillets only need to bake for about 12-15 minutes at 425 degrees F. Remember that the total baking time will depend on your oven and the size of each salmon fillet. Thicker salmon will need longer to bake.
How Do You Know When Salmon Is Done?
When salmon is done, it should flake and separate easily. Press down lightly on the salmon with a fork. If it flakes easily, then your salmon is cooked! Salmon can be cooked to varying degrees of doneness, so the length of time you bake your salmon will depend on how you like it cooked, the temperature of your oven, and the thickness of the salmon fillets.
Can You Make Creamy Dill Mayo Sauce Ahead Of Time?
Yes, you can! Combine the cold sauce with about a tablespoon of cold whipping cream in a small saucepan. Heat slowly over very low heat so that the sauce doesn’t curdle.
The creamy dill mayo sauce is best enjoyed right after making it, but if you’re trying to save time by prepping ahead, then you can slowly reheat the sauce in a saucepan on very low heat. Then, pour the sauce over the cooked salmon fillets.
STORING & RE-HEATING
How Do You Store Leftover Salmon?
You can store any leftover salmon in an airtight container for up to three days in the refrigerator. The salmon is really good cold, but if you’d like to heat it up, transfer the salmon pieces to a small baking tray and reheat in the oven until the salmon is warmed through. I would suggest preheating your oven to bake at 325 degrees F and then placing the salmon in the oven to reheat.
What To Serve With Salmon?
- Tiny Greek Lemon Potatoes
- Authentic Greek salad
- Homemade No Yeast Pita Bread
- White rice (so simple, but it’s so good with the creamy dill mayo sauce!)
- What To Serve With Salmon Patties: 8 Easy Sides
Baked Salmon With Creamy Dill Mayo
Ingredients
Creamy Dill Mayo Sauce
- 3 tablespoons extra virgin olive oil
- 1/4 cup salted butter softened
- 1 cup finely diced white onion 1 small white onion
- 1 tablespoon minced garlic 2-3 cloves garlic
- 1/3 cup whipping cream room temperature
- 1/3 cup mayonnaise room temperature
- 1/3 cup dry white wine room temperature
- 2 tablespoons of capers
- 1 tablespoon of the caper brine juice from the capers
- 3 tablespoons diced fresh dill
- 1 1/2 teaspoons brown sugar
- Pinch of chili flakes
- Black pepper and salt to taste
- Zest from half a lemon
Baked Salmon Fillets
- 4 salmon fillets about 6 ounces each
- 2 tablespoons extra virgin olive oil
- 1 teaspoon seasoning salt
- 4 thin lemon slices about half a lemon
Instructions
Creamy Dill Mayo Sauce
- Heat the olive oil, diced onion and garlic on low to medium heat in a small saucepan. Stir until the onions are well coated with olive oil. Sauté uncovered on low-medium heat for 10 minutes or until the onions are soft and translucent. Stir frequently so that the onions don't burn.
- Then add chilli flakes, capers and brine, and simmer on low to medium heat for about 5 minutes. Stir often. While the onions and capers simmer, preheat the oven to 425 degrees F on bake.
- Add the white wine, dill, and brown sugar and simmer the sauce for 5 minutes. Stir often and keep the sauce uncovered.
- Lower the heat to the very lowest setting. Add in the butter. Once the butter has melted, add the mayonnaise. Then, slowly add the whipping cream. Stir frequently. Simmer on very low heat for another 2-3 minutes maximum.
- Remove the sauce from the heat and add in the lemon zest. Add salt and pepper to taste. Stir and set aside.
Oven-Baked Salmon
- Preheat your oven to bake at 425 degrees F if you haven't already done so.
- Prepare the salmon fillets on a baking dish. Season the fillets well with olive oil and seasoning salt. Use your hands to rub the salmon fillets so that the tops, sides, and salmon skins are well coated. Top each piece with a thin slice of lemon. Place the salmon fillets skin side down on a non-stick baking dish and into the preheated oven.
- Bake until the salmon is cooked through and opaque, about 12-15 minutes. Then, check to see if the salmon is done by using a fork to press lightly on the salmon. If the salmon flakes easily, then it's cooked!
- If needed, on low heat, re-heat the creamy dill sauce in the saucepan and pour the sauce over the cooked salmon fillets.
Notes
- Measure the whipping cream, mayo, and butter you will need for this recipe and then let them sit at room temperature while you prepare the other ingredients.
- Do not let the whipping cream come to a boil. Instead, keep the sauce on really low heat when adding the butter, mayonnaise and whipping cream. The sauce will take longer to heat up, but it will be worth it so that the sauce doesn't curdle! Gradually let the sauce warm, and then remove it from the heat.
- If the temperature gets too hot, the sauce will curdle. If the sauce starts to boil, immediately remove it from the heat.
- Salmon can be cooked to varying degrees of doneness, so the length of time you bake your salmon will depend on how you like it cooked, the temperature of your oven, and the thickness of the salmon fillets.
Nutrition
Date Published: March 13, 2022
Baked Salmon With Creamy Dill Mayo
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