If you’re searching for a dinner that feels special but comes together easily on a busy night, Garlic Butter Salmon with Creamy Dill Yogurt is destined to become your new go-to. This dish perfectly balances golden, buttery seared salmon with a cool, tangy yogurt sauce brimming with dill and lemon. With just a handful of real ingredients and some simple techniques, you’ll create a meal that feels both elegant and comforting — all in under 30 minutes.
Ingredients You’ll Need
The ingredient list for Garlic Butter Salmon with Creamy Dill Yogurt is delightfully short, but each item is absolutely essential for the flavor and texture of this dish. You’ll want to use the best ingredients you can find, since this recipe allows their colors and tastes to truly shine.
- Salmon fillets: Choose thick, center-cut pieces for even cooking and juicy texture.
- Olive oil: Helps get that crispy sear on the salmon and adds a layer of richness to the yogurt sauce.
- Unsalted butter: Builds that luscious, nutty garlic butter that coats every bite.
- Garlic cloves: Use fresh garlic for unmistakable aroma and warmth in both the butter and the sauce.
- Salt and black pepper: Fundamental for seasoning and drawing out all the natural flavors.
- Smoked paprika: Brings a subtle smokiness and striking color to the salmon’s crust.
- Lemon juice: A pop of acidity that brightens the fish and freshens up the yogurt sauce.
- Plain Greek yogurt: Provides the creamy, tangy base for the dill sauce — plus a protein boost.
- Fresh dill: For vibrant, herby flavor that pairs perfectly with both salmon and yogurt.
- Lemon slices (optional): Beautiful for garnish and a burst of citrus aroma at the table.
- Extra fresh dill (optional): A sprinkling on top adds freshness and color just before serving.
How to Make Garlic Butter Salmon with Creamy Dill Yogurt
Step 1: Mix the Creamy Dill Yogurt
You’ll start by stirring together the Greek yogurt, olive oil, lemon juice, finely chopped dill, a small grated garlic clove, and a pinch of salt. The goal is a sauce that’s tangy, thick, and flecked with plenty of fresh herbs. Pop it in the fridge while you prepare the salmon — the flavors only get better as they meld.
Step 2: Season the Salmon
Pat each salmon fillet dry with a paper towel, then generously season both sides with salt, pepper, and smoked paprika. This not only brings out the natural flavors of the salmon but also helps create a flavorful golden crust in the skillet.
Step 3: Sear the Salmon
Heat olive oil in a large skillet over medium-high heat until shimmering. Add the salmon, skin-side down, letting it cook undisturbed for about 4–5 minutes until the skin is crisp and golden. Flip the fillets and cook another 2–3 minutes, just until they’re opaque and cooked through. Remove the salmon and set aside on a plate, tenting lightly with foil if you like.
Step 4: Create the Garlic Butter
Lower the heat to medium, then add butter to the same skillet. Once it melts and starts to foam, add your minced garlic. Sauté for 20–30 seconds, just until fragrant, then stir in the fresh lemon juice. This combination makes the entire kitchen smell incredible, and it’s the magic touch for the salmon.
Step 5: Finish and Plate
Return the salmon to the skillet briefly or simply spoon the hot garlic butter over each fillet. Serve the salmon piled high with the chilled creamy dill yogurt and sprinkle everything with extra dill and fresh lemon slices for a brilliant finish. It’s as stunning to look at as it is to eat — a complete celebration of Garlic Butter Salmon with Creamy Dill Yogurt!
How to Serve Garlic Butter Salmon with Creamy Dill Yogurt
Garnishes
Take your Garlic Butter Salmon with Creamy Dill Yogurt to the next level with a scatter of fresh dill fronds and paper-thin lemon slices. Not only do they add vibrant color, but they also lend freshness and aroma that makes each plate pop with life. If you have flaky sea salt or a touch of cracked pepper, that final flourish is always welcome.
Side Dishes
This salmon sings alongside simple sides. Try steamed asparagus, buttery new potatoes, a crisp green salad, or even a soft herbed rice pilaf. The creamy dill yogurt works as a sauce for vegetables and grains, easily tying your whole meal together with its cool, herby tang.
Creative Ways to Present
For an eye-catching dinner party main, plate the fillets on a platter, drizzle with garlic butter, and serve the yogurt on the side for guests to spoon onto their plates. Or try piling the salmon onto warm flatbreads with dollops of yogurt, roasted veggies, and a sprinkle of extra dill for a hands-on, Mediterranean-inspired meal.
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Butter Salmon with Creamy Dill Yogurt keeps beautifully. Store the cooled salmon and sauce in separate airtight containers in the refrigerator for up to 2 days. Keeping them separate preserves the textures — the fish stays flaky, and the yogurt dip stays creamy and fresh.
Freezing
While the salmon itself can be frozen after cooking, the creamy dill yogurt sauce is best enjoyed fresh and doesn’t freeze well. Freeze the cooked salmon fillets wrapped tightly for up to one month. Thaw overnight in the fridge for best results before reheating.
Reheating
To keep the salmon moist and tender when reheating, warm it gently. You can cover it with foil and bake in a low oven (around 275°F/135°C) until just heated through. Alternatively, a quick zap in the microwave works in a pinch, but be careful not to overcook. Bring the creamy dill yogurt to room temperature and stir well before serving alongside.
FAQs
Can I use dried dill instead of fresh?
Fresh dill gives Garlic Butter Salmon with Creamy Dill Yogurt its signature bright, herby flavor, but if you must substitute, use one-third the amount of dried dill. Add a touch more lemon juice for freshness if needed.
Is there a good alternative to Greek yogurt?
Yes! Thick plain skyr or labneh will work beautifully in the creamy dill sauce. For a dairy-free version, try unsweetened coconut yogurt or cashew yogurt for similar richness and tang.
What type of salmon is best?
Look for center-cut fillets of wild-caught salmon if possible, as they tend to be firm, flavorful, and quick-cooking. Skin-on fillets help protect the fish and create a delicious crispy base, but skinless works in a pinch.
Can I bake the salmon instead of searing?
Absolutely. Place seasoned salmon fillets on a parchment-lined baking sheet and roast at 400°F (200°C) for 10–12 minutes, then finish with the warm garlic butter and creamy dill yogurt. The texture will be tender, but you’ll lose the crispy crust from pan-searing.
How far in advance can I make the creamy dill yogurt?
You can prepare the creamy dill yogurt up to two days ahead. Store it covered in the fridge, and give it a good stir before serving with your Garlic Butter Salmon with Creamy Dill Yogurt for the freshest taste and texture.
Final Thoughts
If you give Garlic Butter Salmon with Creamy Dill Yogurt a try, I think you’ll find it as irresistible as I do — quick enough for a weeknight, yet impressive enough for company. It’s a meal that feels both nourishing and celebratory, with every bite full of flavor, color, and comfort. I hope it graces your table very soon!