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Recipe Ingredients

  • 4 (6 oz. or 8 oz.) frozen salmon filets, thawed
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup sour cream or Greek yogurt
  • 1/2 lemon, juiced, plus lemon wedges, for serving
  • 2 tablespoons chopped fresh dill, plus more for garnish
  • 2 cloves garlic, finely grated
  • 4 cups cooked long-grain white rice, kept hot, for serving

Recipe Directions

  1. Preheat oven to 450°F. Pat salmon dry with paper towels. Brush large baking dish with 1 tablespoon oil. Place salmon, skin-side-down, in an even layer in prepared baking dish. Brush salmon with remaining oil and season with salt and pepper.
  2. Bake until light golden-brown and internal temperature reaches 145°F, about 10 to 14 minutes.
  3. Meanwhile, combine sour cream, lemon juice, dill and garlic in a small bowl. Season with salt and pepper, to taste.
  4. Garnish salmon with dill. Serve with rice, lemon wedges and sour cream mixture.

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