Baked salmon with a cucumber and dill sauce

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Prep time:

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Serves: 4

By Hulababy



  • 2 tsp olive oil

  • 1 spring onion finely chopped

  • 1 tbsp dill chopped

  • 4 salmon steak skinned

  • 250g plain yoghurt

  • 1/2 lemon juiced

  • 1/2 cucumber

  • 2 tsp Dijon mustard


  1. Finely dice the cucumber and place in a sieve over a bowl. Sprinkle with salt and leave to drain for 1 hour. Rinse with cold water and pat dry with kitchen paper. Stir the drained cucumber into the yoghurt and add the mustard, spring onion, and dill. Season to taste with salt and pepper. Set aside.
  2. Preheat the oven to 200C/Gas Mark 6. Arrange the salmon fillets in a shallow baking dish, brush with oil, and season to taste with salt and pepper.
  3. Sprinkle the salmon with lemon juice and roast for 8–10 minutes, depending on the thickness, until just cooked through but still moist inside. Remove from the oven and stir the juices from the dish into the cucumber sauce.
  4. Serve the salmon hot or cold, with the sauce spooned over it.

Handy Hint

The sauce can be prepared up to two 2 days in advance, covered, and chilled. The salmon can be cooked up to 24 hours in advance if served cold. Chill until required.

Additional Information

  • Make Ahead

  • Kids can help

  • Low fat

  • Fish

  • Summer

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Your comments

  • Kerry2548 08/08/14 14:37

    Definitely giving this one a try! Made a great salmon from Sian's Mag recently; including the recipe link for any salmon lovers out there...

  • 12/04/10 12:40

    Lovely and tasty. My 8y daghter also loves it.