Salmon is a total winner. It’s tasty, tender, and super healthy. This Keto Baked Salmon with Creamy Dill Sauce is the perfect recipe for those who want something delicious, elegant, and easy to pull off. The creamy dill sauce, with its zesty lemon and briny capers, takes the salmon to the next level—fancy enough for a dinner party, but simple enough for a weeknight.
The flavors here are inspired by Scandinavian cuisine, where salmon and dill are a dynamic duo. And the best part? It’s keto-friendly and low-carb. Ready to cook? Let’s do this!
Quick Details
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Total Time: About 30 minutes
- Serves: 6 (each piece is roughly 4 ounces)
What You’ll Need
For the Salmon
- 6 salmon fillets (about 4 ounces each)
- 1 tablespoon fresh dill, chopped
- Olive oil for brushing
- Salt and pepper
For the Dill Sauce
- ⅓ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 tablespoon capers, chopped
- 1 teaspoon Dijon mustard
- Juice and zest of ½ lemon
- Salt and pepper
Substitution Ideas
- No fresh dill? Use half the amount of dried dill, or try parsley.
- No sour cream? Greek yogurt works great.
- No capers? Chopped olives or pickles can do the trick.
- No Dijon mustard? Yellow or whole-grain mustard will work just fine.
How to Make It
Step 1: Whip Up the Sauce
- Mix the sour cream, mayo, Dijon mustard, lemon juice/zest, dill, capers, salt, and pepper in a small bowl.
- Let it sit for a few minutes. It’ll taste even better as the flavors come together.
Pro Tip: Taste and tweak! Want it tangier? Add more lemon juice. More herby? Toss in extra dill.
Step 2: Prep the Salmon
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil (easy cleanup!) and place a wire rack on top if you have one.
- Lay the salmon pieces skin-side down on the rack. Brush with olive oil. Sprinkle with salt, pepper, and chopped dill.
- Bake for 10 minutes, then turn up the heat to 450°F (230°C) and bake for another 5–8 minutes. How to tell it’s done? The salmon should flake easily with a fork.
Don’t Overcook! It keeps cooking a bit even after it’s out of the oven.
What to Serve It With
This salmon is a superstar on its own, but it shines even brighter with the right sides. Here are some ideas:
- Steamed broccoli or green beans
- Cauliflower rice or mash
- A crisp cucumber salad with olive oil and lemon
Plating Tip: Drizzle the creamy dill sauce over the salmon and garnish with extra dill or capers. Fancy? Definitely. Complicated? Not at all.
Leftovers and Storage
- Leftover salmon? Store in the fridge for up to 3 days.
- Leftover sauce? Keep it in a jar in the fridge—it’ll stay good for 5–7 days.
- Reheating? Warm the salmon in the oven at 300°F (150°C) to keep it moist. Or enjoy it cold on a salad!
Freezing: You can freeze the cooked salmon (without sauce) for up to a month. Just thaw in the fridge before reheating.
Why You’ll Love This Recipe
- It’s quick. You’ll have a fancy meal on the table in 30 minutes.
- It’s healthy. Perfect for keto or low-carb diets.
- It’s versatile. Dress it up for special occasions or keep it casual for a simple dinner.
This dish is one of those recipes you’ll want to make again and again. Give it a try tonight—you won’t regret it!
PrintKeto Baked Salmon with Creamy Dill Sauce
Looking for an easy, healthy dinner that tastes like a fancy restaurant meal? This Keto Baked Salmon with Creamy Dill Sauce has you covered. The salmon is tender and flaky, and the creamy dill sauce adds a tangy kick that’s low-carb and totally keto-friendly. It’s ready in just 30 minutes, so it’s perfect for busy nights or when you want to wow your guests without breaking a sweat.
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Total Time: About 30 minutes
- Yield: 6 1x
- Category: Dinner, Meal Prep
Ingredients
For the Salmon
- 6 salmon fillets (about 4 ounces each)
- 1 tablespoon fresh dill, chopped
- Olive oil (for brushing)
- Salt and pepper
For the Creamy Dill Sauce
- ⅓ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, chopped
- 1 tablespoon capers, chopped
- 1 teaspoon Dijon mustard
- Juice and zest of ½ lemon
- Salt and pepper
Instructions
Step 1: Make the Sauce
- Grab a small bowl and mix together the sour cream, mayonnaise, Dijon mustard, lemon juice, lemon zest, dill, capers, salt, and pepper.
- Set the sauce aside while you prepare the salmon. Trust me, letting it sit makes the flavors pop!
Step 2: Prep the Salmon
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with foil for easy cleanup. Add a wire rack on top if you have one (this helps the salmon cook more evenly).
- Lay the salmon fillets skin-side down (if they have skin) on the rack. Brush them lightly with olive oil.
- Sprinkle salt, pepper, and chopped dill evenly over the salmon.
Step 3: Bake the Salmon
- Bake in the oven for 10 minutes, then crank the heat up to 450°F (230°C) and bake for another 5–8 minutes. The salmon is done when it flakes easily with a fork and turns opaque.
Pro Tip: Don’t overcook! Salmon finishes cooking after it’s out of the oven, so pull it out once it’s just done.
Step 4: Serve and Enjoy
- Place the salmon on plates and spoon that creamy dill sauce generously over each fillet. For bonus presentation points, sprinkle on extra dill or capers.
Notes
Serving Ideas
- Pair it with steamed broccoli, roasted asparagus, or cauliflower rice for a balanced, keto-friendly meal.
- Want something fresh? A simple cucumber salad with olive oil and lemon works great.
Tips for Success
- Fresh dill makes all the difference, but dried dill works too. Just use half the amount.
- Taste the sauce before serving. Need more lemon? More salt? Adjust to your liking!
- Keep an eye on the salmon. Overcooking can dry it out.
Leftovers
- Store leftover salmon in the fridge for up to 3 days in an airtight container.
- The sauce lasts even longer—about 5–7 days refrigerated in a small jar.
Reheating Tip: Warm the salmon in the oven at 300°F (150°C) to avoid drying it out. Or just eat it cold—it’s great on salads!
