Chilled Lemon-Herb Salmon with Cucumber Yogurt Sauce
Salmon is coated with lemon, garlic, parsley, and dill, then gently roasted and chilled before being served with a fresh cucumber-herb yogurt sauce. Elegant yet easy to prepare ahead, it is especially lovely for summer lunches, brunches, and relaxed entertaining.
Serves: 4 | Prep Time: 25 minutes | Cook Time: 20–30 minutes | Chilling Time: At least 2 hours | Total Time: Approximately 3 hours
Why You’ll Love This Recipe
Gentle oven-roasting keeps the salmon moist and tender.
Lemon, garlic, parsley, and dill provide fresh flavor without added salt.
Grated cucumber gives the yogurt sauce a light, fresh texture.
The entire dish can be prepared ahead.
A whole salmon fillet creates an elegant summer presentation.
Ingredients
For the Lemon-Herb Salmon
1 skin-on center-cut salmon fillet, approximately 1½ pounds
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 small garlic clove, finely grated or minced
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
½ teaspoon freshly ground black pepper
For the Cucumber-Herb Yogurt Sauce
1 cup plain no-salt-added Greek yogurt
½ medium English cucumber
2 tablespoons finely chopped fresh dill
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice, plus more to taste
¼ teaspoon freshly ground black pepper
1 tablespoon finely minced shallot, optional
For Serving
Fresh dill or parsley sprigs
Thin cucumber ribbons or slices, optional
Lemon slices or wedges
Instructions
1. Make the Cucumber-Herb Yogurt Sauce
Grate the cucumber and place it in a fine-mesh strainer for approximately 15 minutes. Transfer it to a clean kitchen towel or paper towels and gently squeeze out as much excess moisture as possible.
Combine the drained cucumber with the Greek yogurt, dill, parsley, lemon zest, lemon juice, black pepper, and optional shallot.
Cover and refrigerate for at least 1 hour.
2. Prepare the Salmon
Preheat the oven to 300°F. Line a rimmed baking sheet or shallow baking dish with parchment paper.
Check the salmon for pin bones and remove any that remain. Pat the fillet dry and place it skin-side down on the prepared pan.
In a small bowl, combine the olive oil, lemon zest, lemon juice, garlic, parsley, dill, and black pepper. Spread the mixture evenly over the salmon.
3. Roast the Salmon
Roast for 20–30 minutes, depending on the thickness of the fillet, until the salmon is opaque around the edges and reaches 145°F at the thickest point.
Begin checking after 20 minutes to avoid overcooking.
4. Cool and Chill
Let the salmon cool briefly on the pan.
Carefully transfer it to a rimmed serving platter using one or two wide spatulas. Remove the skin while the salmon is still slightly warm, if desired.
Cover and refrigerate for at least 2 hours, until thoroughly chilled.
5. Garnish and Serve
Remove the salmon and sauce from the refrigerator approximately 15–20 minutes before serving.
Spoon some of the cucumber-herb yogurt sauce over the center of the salmon, leaving much of the fish visible. Garnish with dill or parsley, cucumber ribbons or slices, and lemon.
Serve the remaining sauce alongside.
Cook’s Notes
Choose a center-cut salmon fillet of relatively even thickness and check carefully for pin bones.
Roast the salmon gently at 300°F and begin checking it after 20 minutes; cooking time will depend on the fillet’s thickness.
Thoroughly drain and gently squeeze the grated cucumber to prevent a watery sauce.
Support the chilled fillet with one or two wide spatulas when transferring or serving it, as the salmon will be delicate.
Make Ahead
The cucumber-herb yogurt sauce may be prepared up to 2 days ahead and refrigerated in an airtight container. Stir gently before serving and drain away any excess liquid if necessary.
The salmon may be roasted up to 1 day ahead. Once completely chilled, cover it tightly and refrigerate. Garnish the platter shortly before serving.
Storage
Refrigerate leftover salmon and cucumber-herb yogurt sauce in separate airtight containers. Store the salmon for up to 3 days and the sauce for up to 2 days.
Cooked salmon may be frozen for up to 2 months, although its texture may soften slightly. Freezing the yogurt sauce is not recommended.
Complete the Meal
Serve this Chilled Lemon-Herb Salmon with Cucumber Yogurt Sauce alongside Grilled Lemon-Garlic Artichokes and Pan-Roasted Potatoes with Garlic and Rosemary for an elegant summer meal.