Lemon Baked Salmon With Garlic Dill Sauce (20 Minutes!)


Platter with Dill & Lemon Salmon with a bowl and spoon of Garlic Dill Sauce

My family didn’t eat a ton of fish growing up, but we did enjoy salmon from time to time. It’s one type of seafood I tend to gravitate toward on menus.

Over the years I’ve come to refine my preparation of it at home and narrowed it down to this: my go-to easy baked salmon recipe with plenty of fresh herbs, lemon, and garlic dill sauce for serving.

Plus, it requires just 20 minutes and 7 ingredients to prepare. Let’s do this!

Wood cutting board with vibrant wild-caught salmon, garlic, dill, lemon, and other ingredients for making a delicious salmon recipe

This recipe starts with seasoning the salmon. I like to keep things simple with a little oil, salt, pepper, and fresh dill. Thinly sliced lemon adds a pop of color, which enhances the visual presentation while adding a bit of citrus flavor to the fish.

Two filets of salmon; one topped with dill and the other with lemon slices and dill

The cooking can either be done entirely on a baking sheet, or — my preferred method — start on a cast iron skillet to speed cooking time, then finish baking in the oven until tender.

Cast-iron skillet with two filets of Lemon Baked Salmon with dill

Meanwhile, prepare your garlic dill sauce, which is a simple mixture of hummus, lemon juice, minced garlic, and fresh or dried dill. Thin with water for a tangy, zesty, herb-infused sauce that’s perfect for serving!

Spoon mixing hummus, lemon juice, minced garlic, and fresh dill in a small ceramic bowl for garlic dairy-free dill sauce

We hope you LOVE our take on salmon! It’s:

& Delicious

This would make the perfect weeknight meal when you need something nourishing on the table fast. Pair with our Grain-Free Tabbouleh Salad, Roasted Vegetables, Cauliflower Rice, or this Simple Side Salad for the ultimate meal.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Platter and plate of Dill & Lemon Salmon topped with Garlic Dill Sauce

Lemon Baked Salmon With Garlic Dill Sauce (20 minutes!)

Simple, flavorful baked salmon with a quick garlic sauce. The perfect weeknight meal with just 20 minutes and 7 ingredients required.
Author Minimalist Baker
Close up shot of two filets of freshly baked salmon topped with dill, lemon, and garlic sauce
4.92 from 25 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 (Servings)
Course Entree
Cuisine Gluten-Free, Grain-Free, Mediterranean-Inspired
Freezer Friendly No
Does it keep? 2-3 Days



  • 2 8-oz. salmon filets (preferably wild caught sockeye or coho // skin on)
  • 1 Tbsp avocado or olive oil
  • 1 pinch each sea salt + black pepper
  • 2 Tbsp fresh dill, chopped (or sub 1 tsp dried)
  • 1 small lemon, thinly sliced into 1/8th-inch rounds


  • 1/4 cup hummus (or sub store-bought)
  • 1-2 Tbsp lemon juice
  • 1-2 Tbsp fresh dill, minced (or sub 1-2 tsp dried dill)
  • 2-3 cloves garlic, minced (reduce for less garlic flavor)
  • Water (to thin)


  • Preheat oven to 400 degrees F (204 C). If cooking on a baking sheet, line with parchment paper or a silicon baking mat. If using a skillet, ensure it’s oven safe (we prefer cast iron) and lightly oil and rub to coat. (Fish can stick to stainless steel pans, so we recommend using cast iron if possible.)
  • Prepare salmon by briefly rinsing under cold water and patting dry with a paper towel (this is an optional step, but recommended).
  • Once dry, drizzle both filets with a little oil and season each with a generous pinch of sea salt and black pepper. Next sprinkle on dill and top with fresh lemon slices (this is mostly for visual effect, but it also helps keep the fish more moist and infuses lemon flavor).
  • If cooking in a skillet: Heat a large oven-safe skillet over medium heat. Once hot, add a little oil. Then add salmon filets and sear on the underside for 2-3 minutes — this speeds the baking time and also makes the skin crispier and easy to peel away. Transfer to the preheated oven and continue cooking for 8-10 minutes, or until the center is fully cooked (check by cutting into the center of one of the filets). Set aside until serving.

    If cooking on a baking sheet: Transfer seasoned salmon directly to the parchment paper-lined baking sheet and bake for about 12-15 minutes, or until the center is fully cooked (check by cutting into the center of one of the filets). Set aside until serving.
  • Meanwhile, prepare garlic sauce by adding hummus, lemon, dill, and garlic to a small mixing bowl and stirring to combine. Then add water a little at a time until a semi-thick, pourable sauce is achieved. Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, or dill for herbal flavor. Add salt if needed, though we don't find that it does. Set aside.
  • Serve with vegetables or grains of choice and Garlic Dill Sauce. The slices of lemon can be gathered to the side and squeezed over top the fish for more flavor.
  • Best when fresh, though leftovers will keep in the refrigerator up to 2-3 days. Reheat on a hot skillet or in the microwave until warmed through, or enjoy cold on salads or sandwiches.



*Nutrition information is a rough estimate for 1, 4-oz. serving of salmon (half of one 8-oz. filet).

Nutrition (1 of 4 servings)

Serving: 1 Servings Calories: 236 Carbohydrates: 4.5 g Protein: 26.1 g Fat: 13 g Saturated Fat: 1.7 g Sodium: 153 mg Potassium: 457 mg Fiber: 1 g Sugar: 0.9 g

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  1. Becca says

    Really lovely salmon recipe, I served with baby potatoes and peas. Truth be told I haven’t eatten fish in about 8 years but was getting bored of my usual chicken and beef recipes so this hit the spot. Actually I think my body was craving some natural omega 3 so its a bonus. Will probably make this again at least once a week :)
    Thanks Dana for yet another fabulous recipe.

  2. Elaine says

    Hello! I want to try this salmon recipe. We are housebound because of, you guessed it, Covid 19. Can I use this recipe with fresh caught cod? Would you make any changes? Also, I have to use dried dill.
    My husband and I are celebrating Easter alone and want to make a nice meal. (empty nesters)

  3. Sarah says

    This recipe was only okay for me. I’m a huge salmon lover so that part of the recipe was great. The garlic dill sauce did not taste garlicy or dilly to me. It tasted a lot more like hummus than anything else. I did use store bought classic hummus and dried dill though; if I had made it fresh maybe the results would have been different.

    • Dana @ Minimalist Baker says

      Sorry it wasn’t what you expected, Sarah! For stronger garlic flavor, you can mince finer or use a grater. And fresh dill will definitely give a stronger flavor. The hummus you use will definitely be a strong flavor, so make sure you use one you like.

  4. Shelton says

    I felt like a gourmet cook when I made this tonight! We had a side of roasted carrots and quinoa and your almond/sweet potato muffins for dessert. Yum! I love that your recipes all use similar ingredients bc I hate to buy something I’m only going to use once. Thank you Dana!

  5. Talia says

    This was scrumptious! I made it on a whim for dinner tonight and was super satisfied with the results. I was especially happy with the lemon garlic and dill sauce to accompany this dish! I had mine with roasted carrots, sweet potatoes and broccoli with a small side of tri-colour quinoa and the sauce was absolutely delicious with it all. I never thought to have sauce with my salmon (other than a drizzle of lemon juice of course) and it really added a richness to it – I felt like I made this fancy meal while it was so easy to make, truly the best kind of meals! That and the fresh dill – I know it’s so easy to just use dry dill but if you can go for the fresh it is so worth it. Thanks for always making the best recipes :)

  6. Eliah says

    This was SOOOOOO good… I’ve been on an entirely plant based diet for the past 4 years so when I recently felt guided to mix back in some fish I did’nt really even know where to begin. This was the perfect choice!

    Loved the sauce and baking the fish was easy and it turned out perfectly.

    My husband was really impressed too! Thanks for a great recipe. Would love to see how else you recommend preparing Salmon!

  7. Elizabeth M says

    This recipe was so amazing I have made it several times! Please share more egg and fish recipes if you have any cool new creative ideas! Thanks for your amazing blog :)

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Elizabeth. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  8. Amber S says

    This turned out amazing! I used wild caught Coho salmon, aside from more bones, it’s flavor is amazing, lighter than Sockeye or Atlantic salmon. Also used a store-bought organic hummus for the base, happy I tasted it prior to adding the garlic because it had plenty of garlic flavor already. So only one clove was used. All in all huge fans, even my eight-year-old loved it. He wanted to take the sauce to school and eat it plain! The flavor of the sauce the next day was even better than when I first made it, so next time I’ll be making it a day ahead. Thank you, love all of your recipes!

  9. Melissa says

    I know people are disappointed you posted something that’s not vegan, but I just wanted to send a message of support. First and foremost, I really hope you’re feeling better and that the changes you felt you needed to make to your diet have supported your health in the way you wanted. I was very strictly vegan, eating a primarily whole foods plant based diet and taking all the right supplements, but I began incorporating some animal products into my diet because I was still having health issues … and I do feel better. If you’re anything like me, I’m sure the decision to change your diet wasn’t an easy one, especially since you probably anticipated the backlash.

    I wish people would understand that a vegan diet isn’t ideal for everyone. I have plenty of friends who feel great eating vegan and I wish I could continue that because I think it’s better ethically, but I was tired of feeling like crap. I love that you used wild caught salmon (as opposed to farmed salmon)! Not all animal products are created equal, both in terms of health and ethics. Looking forward to making your recipes, both vegan and non-vegan, for years to come. :)

    • Dana @ Minimalist Baker says

      Melissa, your encouragement is so appreciated! Thanks for the support.

      I am feeling better – thanks for asking! In my experience “health” is not something to be achieved but rather consistently worked toward. So I’m listening to my body each day and trying to give it what it needs. Thanks for the kind words! It really does mean so much.

  10. Valerie Conn says

    This is absolutely delicious!!! I love the sauce. It works well for my WW points. Thank you much!!! By the way…could you add the Just a Pinch’s RECIPE BOX PLUGIN to your blog?? I have a recipe box there and I could add this to it easier! Thanks in advance!!!

    • Dana @ Minimalist Baker says

      So glad you enjoyed it, Valerie! We are always looking to improve website functionality, so we’ll keep this function in mind!

  11. Sierra says

    Super fast, easy and delicious! I subbed unflavored Cashew Yogurt for Hummus when making the garlic dill sauce, so good!

  12. Dana says

    Amazing recipe! Thanks for making recipes that are simple enough for my unexperienced fiancé to be able to help. He made the sauce and felt very proud. I am sitting here with a bag of carrots eating the rest of the leftover sauce as a dip! Sorry you are getting so much backlash for the non-vegan recipe (even though I’m pretty sure you’ve stated from the beginning you weren’t entirely vegan!) Even if not- people need to follow the golden rule. <3 keep doing you!

  13. Jackie says

    This was so quick and delicious! I cooked it in a baking dish with the lid on, so it took a little longer, about 20 minutes. Highly recommend.

  14. Kristin says

    We are mostly pescatarian and love a good salmon recipe! This was delicious and especially loved the garlicky dill sauce – yum! Will also try it over baked tofu for my full veg teenager. Thanks!!

  15. Rachel says

    The recipe looks delicious!! Any suggestions for a substitute for the hummus in the sauce? My husband can’t have chickpeas. I am unsure of what would else give it that thickness.
    (He is also dairy free)

    • Support @ Minimalist Baker says

      Hi Rachel, we haven’t tried it, but tahini might work! You may need to use less tahini than you would hummus and whisk in water to achieve a creamy texture. Let us know if you give it a try!

  16. Tina says

    Easy recipe for a quick nutritious meal. I used less garlic in the sauce do it wouldn’t overpower the dill and lemon. Will make it again!

    • Dana @ Minimalist Baker says

      My tip is to stick a fork or knife the thickest part of the filet and look to see if it’s pink or raw still. Salmon cooks fast!

  17. LD says

    Just want to throw some support your way, Dana!! I recently started incorporating meat and fish in my diet as well and I am psyched to try this recipe (and I have all of the ingredients already, except the salmon!) *as well as* the kale falafel recipe. I appreciate all you do to create simple, healthy recipes. I’ve made so many, I’m not sure I could count. Thanks for everything!

  18. Andrea says

    I wonder if you ever made poke. I tried it in Hawaii and it was amazing. I’d really like to try making it at home and found some recipes but I’d like to see your minimalist take on it.
    It’s so good to stick to your recipes because it saves me from buying lots of ingredients that would just become dust collectors in my pantry.

    My favourite salmon dish is also really easy:
    – 4 salmon filets lightly salted
    – 3 tbs dijon mustard
    – 3 tbs butter (can be vegan) melted
    – 3 tbs honey
    – 1/2 cup crushed walnuts
    – 1/2 cup panko crumbs
    – some dried parsley
    I mix the dijon mustard, melted butter and honey, pour it on the salmon. Then mix the walnuts, panko and parsley and divide on top of the salmon filets. Bake it for 18-20 min on 400F. Be careful not to burn the walnuts. It gets super yummy: crunchy on the top, slightly sweet and spicy, flakey salmon underneath.

    I’ll try this one because we need some variety for our fish days.

  19. Kate says

    Gosh… people… How many times does she have to comment that she had to change her diet. There’s no one size fits all. I’ve been vegan and being plant-based/veganism is an amazing tool at healing your body and resetting it, but long-term most (I didn’t say all!) people will run into issues. I’ve done that 7 years ago, and had to switch and even started studying holistic nutrition and now look at things very differently.

    Stop with the same comments. Yes, she intro salmon and eggs into her diet. Yes, you thought it was a vegan blog, and until then it was. Yes, it is disappointing to you, but would you rather have her fake it for you? No, veganism isn’t for everyone. Yes, MOST people would benefit from animal sources of protein. No, she does not have to explain over and over how to find vegan recipes. Oh my… so much patience Dana. Great job on the blog! My blog is similar: plant based but we add occasional goat cheese and meat. Please continue inspiring health, and not obsession.

  20. Jess says

    I am disappointed to see this recipe, there are hundreds of online resources explaining how to bake a piece of fish. I’m just commenting to suggest that instead of teaching your subscribers how to cook meat, which I doubt targets many of your subscribers and supporters, that you could have a recipe for the Garlic Dill sauce with suggestions on what to top it with.

    • Andrea says

      I think there’s a ton of subscribers here who actually eat meat and fish. I came here originally to reduce my meat consumption and get creative and easy ideas for veggie-based meals. But I’m not vegan and I’m not going to be one.

      • John says

        Never say never. I also didn’t think I would be a vegan, but one day I realized I needed to be or a variety of reasons – and I realized how easy it was. I’m interested to know why you think you will never be vegan.

    • Jenn says

      How about don’t click on a recipe that doesn’t interest you? I’m aure that she has plenty of recipes that you would enjoy.

    • Madison says

      This is a wild concept but did you know you could not click on the link if you don’t eat fish? You don’t know what she’s going through health-wise and wagging your finger at someone for not doing what you want them to do is ridiculous. She has plenty of other recipes to accommodate a vegan diet. It’s her website and she can do whatever she wants.

  21. Rashmi says

    Hello! Love your blog and make your recipes regularly. I’m planning to make this with shrimp tomorrow. Do you think this will be a good substitute?

    • Dana @ Minimalist Baker says

      I do! But the cooking method will be different. In my experience, you’ll only need to sauté the shrimp in a pan until pink, and either skip the baking, or bake for a very short time.

  22. Kandace says

    Made this tonight and it was delicious! I broiled my fish for about 12 min instead of baking as I prefer broiled fish. I will cut back on the garlic next time (I used 3 bulbs). The garlic flavor was just a tad bit strong for me. This will def be one of my go-to salmon recipes from now on…quick & easy!

  23. Ginger says

    This was amazing! I’ve never made salmon before, and it was so quick and easy. I’ll definitely be making this a week night staple.

  24. Katelin says

    This was delicious and so easy to make. We made it with a side of oven-roasted asparagus that cooked simultaneously. We might go a little lighter on the garlic next time.

  25. Jessica B Musselwhite says

    Thank you! I just started eating fish after 20 years of being a vegetarian and I’m so unsure of how to prepare anything. This recipe looks great and I think I’ll try it tonight!

  26. Susan says

    This was so delicious! I served it with roasted potatoes, a cold beet salad and corn on the cob. My entire family (including my 83 year old Mother who always said she did not like hummus) enjoyed it. Will definitely make this again – as I say ALL the time when I make your recipes. Love your work – thank you!

  27. May says

    Thank you Dana for all your delicious recipes – I’ve been a longtime follower of your website as a go to place for fast and healthy meal ideas.
    I also wish to commend your immense courage in making the switch to showcase recipes for all types of diets, as you’ve felt it best in aligning with your personal health journey. Regardless of what we choose to eat, what’s most important is that we listen to and honor our own bodies. Ultimately, no one else knows our bodies better than ourselves and the form of nourishment we each individually choose is a personal and intimate choice.
    I myself was vegan for a long time, but over the past couple years have incorporated dairy into my diet, and feel happy and at peace with this. I understand change can be difficult and messy, but it’s also beautiful and helps us to be more in touch with ourselves. While everyone is entitled to their own opinion, I’m glad that your channel has created a platform for people to have this conversation.
    I loved Minimilast Baker before, and I love it still to this today.
    All the best to you in your health journey, and cheers to more great diet-diverse recipes!

  28. Janice says

    Plain hummus? I like hummus, but prefer flavored ones……especially Trader Joe’s green olive one.

  29. Josh says

    We have been following your blog for several months and honestly love your recipes! I was thrilled to see this salmon dish and glad that you are continuing to evolve your diet to support a healthy lifestyle as we routinely incorporate meat and fish dishes into our diet as well!! Keep the great recipes coming!!

  30. Becca says

    So happy your introducing new recipes with different ingrediants. I was vegan for a year in 2017 but ran into a lot of health problems and fat gain due to the diet change, however I have since lost the weight and health issues by going back to my previous diet which includes pretty much everything although I try to buy primarilly Organic when I can! Thank you for the change, looking forward to whats to come.

  31. Allison says

    Hi Dana,
    I love your recipes! I’m wondering if you could post some info about how you go about purchasing / sourcing salmon? I’ve been considering adding fish to my diet, but I’m concerned about the environmental effects of over-fishing. I guess you can buy farm raised Salmon, but I just don’t know very much about it. Having been a vegetarian/vegan most of my life, I would be interested to hear your thoughts on this. Thanks!

    • Dana @ Minimalist Baker says

      Hi Allison, this is a great question. In our opinion, the ideal way to purchase salmon is through a fishmonger – someone you know or trust locally who can point you in the direction of high quality, wild caught fish. Otherwise, if someone you know is a fisherman who fished in open seas or lakes, that would be ideal as well. Otherwise, I highly recommend purchasing wild caught whenever possible as farmed fish doesn’t have the same nutritional benefits as it’s generally fed a low nutrient diet that contains GMO grains.

  32. j says

    Wow. It’s kind of disappointing that you are no longer vegan. You were really an inspiration for me.

  33. Ruth says

    Hi Dana. What’s up that you are no longer vegan ? A friend told me this was true. It is sad to find she was right. This does look lovely.

  34. Leah says

    This looks delicious. I’m very excited to see my favorite food blog grow its palate! I have followed a similar journey in my eating–my day to day is majority vegan, but I include some fish, eggs, and dairy. I’m still a mindful eater who cares about sustainability and the environment, and it’s possible to to do both. The eggs I eat couldn’t be any more local or humane (backyard spoiled chickens!). Looking forward to seeing your next recipes in this new chapter of MB!

  35. Margaret says

    Yum! Glad to see you’re doing what is right for you and sharing (honestly) with this community . The boundaries we draw around our eating, general consumption and lifestyle habits need to be flexible, realistic and supportive of personal holistic health. Thanks for being real!

    • B says

      People need to take care of their personal health and individual needs. One size doesn’t fit all. That ‘ol saying about not judging another until you’ve walked a mile in their shoes rings true. From utilizing this lovely sight for years now, I have educated myself, my sons and my friends via excellent soul warming recipes, techniques and nutritional knowledge. I am forever grateful to The Minimalist Baker for the joy and health brought to my days through food and food art. Each must research their own path in life, nutritionally, spiritually etc. Be kind to those around you, use words to educate and nourish rather than to chastise. We are all trying to find the best path, in this forest of many paths. Celebrate the journey, attempt to steady the ground so that others might tread lightly as they seek, listen to the birds, smell the flowers, hug the trees, hug and praise earnest attempts at seeking one’s own truth, listen to the universe , listen, listen some more… Thank you again to Dana and The Minimalist Baker Team. YOU do YOU!

  36. Paige says

    While I understand your personal decision to no longer eat a vegan diet, (no judgement here, it’s just food!) I would love it if you could possibly maybe explain that veganism isn’t unhealthy, it’s just doesn’t work for everyone. Unfortunately, especially in the last few months, as many vegan bloggers have introduced other foods into their diet, I have noticed an increase in labeling vegans as malnourished and unhealthy. I hope you find what works for you, and I sincerely hope that my fellow vegans will not express disappointment, but rather realize that our fellow human’s health is more important than subscribing to a diet.
    Also to my vegan buddies looking for a substitute, I would suggest firm tofu marinated with aminos and seaweed, and then prepared per the recipe. Haven’t tried it, so I can’t guarantee it’s success, but it’s worth a shot.

    • Dana @ Minimalist Baker says

      To be clear, I’ve never suggested vegans are unhealthy or malnourished. A 100% plant-based diet just doesn’t support me and my health needs right now.

      • nicolle says

        I wish people would realize that when you don’t feel well it is very hard to help others; which is what you try to do with your blog. My son is allergic to all milk products and the difference it made for him in changing his diet was amazing from birth he was nearly always crying from the pain he was in. now he is a whole different child. A internet friend suggested I look at your blog for ideas. blessings to your good health so you can continue to do what you do.

  37. Marcy youker says

    love you recipes, this one is easy and delicious, I alway have to cut the recipe for smaller servings, they always turned out great.

  38. Demi says

    Just made this – and it’s wonderful! So simple yet so tasty. The hummus based sauce is a perfect pairing, which I didn’t really expect. I baked it in the oven, then put it on the stovetop to crisp up the skin a little. On the side, I made quinoa and Dana’s ‘grain free tabbouleh’. Definitely feels as good as it tastes!

    It’s so good to see this blog cater to a wider range of diets. I’ve been following it for 3 years, after being strict vegan for 2 years. Everything I know about cooking, I owe to this blog. Since running into some health issues however, such as b12 & iron deficiency, alongside some tummy issues as a result of so many grains/legumes [for protein!], I’ve been slowly introducing fish and eggs into my diet. It’s not an easy decision to make, but sometimes you have to do what your body needs it to.

    Moral of the story, thank you Dana for broadening the horizons of Minimalist Baker. I’m sure it can’t have been an easy decision – the vegan community can be viciously intolerant of the needs of others. Can’t wait for some more recipes like this one!

    All the best.

  39. lisa says

    This was delicious. I love the idea of making a sauce with hummus – something I always have on hand! I did sear the salmon, skin side down before backing, as suggested, it did make the skin peel off easier. And of course I love eating the crispy skin!

  40. Karen Nesbitt says

    Hi Dana
    When you post videos on Youtube, can you also include in the title that it is Vegan. I am not totally vegan but moving in that direction so I guess I am plant based, but it would be very helpful when I get your new video alerts to know whether it is vegan or not. No judgement here. I am just trying to keep my recipes sorted out as to the vegan ones vs the non-vegan ones. It would be greatly appreciated.

    • Dana @ Minimalist Baker says

      We will see what we can do to more clearly distinguish those things. Thanks for the feedback!

      • nelsondr says

        This would be helpful, even if you just include a simple code, as do many restaurants.
        I’ve been following you for a few years and havevto admit I am disappointed to see the change. Also, your repeated response seems a bit patronizing; once it’s out there a few times, I’m not sure you need to respond to everyone who expresses disappointment – it should be expected and allowed, as long as it’s respectful. Kind of like a period of grieving (although that may be somewhat dramatic).
        That said, I am not viscous and adopt the philosophy of , “You do you, and I’ll do me.”
        I have enjoyed your recipes and respect individuality. I’ll hang around and see what happens.

        • lala says

          She doesn’t owe everyone a personalized (or any) response. This is a free blog made by two humans. I am sad that people feel entitled to a certain protocol in how they should handle this.

    • Dana @ Minimalist Baker says

      Susana, as a result of my changing diet to better support my health, Minimalist Baker will now include recipes with eggs and meat. However, we will continue to share plant-based and other special diet-friendly recipes as well! You can always find our strictly vegan recipes on our new recipe page by selecting “special diet -> vegan”. You can also update your email subscription to receive only vegan recipes by updating your preferences at the bottom of any email you’ve received from us.

      • Gigi says

        Because it’s so hard to find recipes for salmon with lemon on it… Even though I’m not strictly vegan this is a disappointing change- I think your strength as a food blogger is turning something that is not always simple and quick, like vegan meal planning, and making it easy to do. If I wanted recipes for salmon I could just type “salmon” into google and get five thousand options exactly like this.

        • Jessica B Musselwhite says

          Hi Gigi,
          I recently started eating fish after being vegetarian for 20 years. I am glad to see this recipe here- I trust this site and know she won’t lead me astray. I’m sure you can also google “vegan food” and find five thousand options as well. It’s about developing a relationship with a food blogger- knowing their taste, trusting their recipes, etc. I know it stinks feeling like someone is betraying you, but I don’t think that’s what is happening here. She seems committed to having great vegan recipes as well as food for people with other dietary needs.

          This recipe in no way takes away from the vegan recipes or other work she does on this site.

  41. SARA says

    Never thought to use dill! I love salmon, but am picky about the preparation as well. This recipe is hands down the best ive had, and the use of hummus for the sauce pairs well. I want to make it again with homemade hummus. I used a brand with cayenne pepper….didnt exactly pair the best …do you have a store bought brand that may work better when I’m in a time crunch and don’t have any made? The flavors of this dish were incredible!!!! perfect summer meal and love the suggested number days to keep for leftovers….i mean…if there are any leftovers ?

    • Dana @ Minimalist Baker says

      Whoop! Thanks for sharing, Sara! My recommend hummus would be homemade, hope brand, or Trader Joe’s.

    • Dana @ Minimalist Baker says

      Hi Tonia. As a result of my changing diet to better support my health in recent months, Minimalist Baker will now include recipes with eggs and meat. However, we will continue to share plant-based as well as other special diet-friendly recipes.

      You can always find our strictly vegan recipes on our new recipe page by selecting “special diet -> vegan”. You can also update your email subscription to receive only vegan recipes by updating your preferences at the bottom of any email you’ve received from us.

  42. Elizabeth says

    Can’t wait to give this a try! I love your cookbook and blog, I feel like your recipes are flavorful, fun, and creative : )

    • Dana @ Minimalist Baker says

      Hi Cristina. As a result of my changing diet to better support my health in recent months, Minimalist Baker will now include recipes with eggs and meat. However, we will continue to share plant-based as well as other special diet-friendly recipes.

      You can always find our strictly vegan recipes on our new recipe page by selecting “special diet -> vegan”. You can also update your email subscription to receive only vegan recipes by updating your preferences at the bottom of any email you’ve received from us.

  43. Renata says

    Dear Dana, my name is Renata and I have been following you for years and tried and love many of your recipes. Would you mind to consider to create a MB Instagram vegan page? – It’s a great idea – to copy vegan recipes in there and keep your main feed whatever you plan to. Please please, can you consider this? I understand and accept your idea to develop MB with non-vegan recipes, but after being so many years a vegan inspiration for lots of followers, it’d be great to keep seeing vegan recipes only in my (and other of your followers) feed. Love?

    • Dana @ Minimalist Baker says

      Hi Renata, at the time being we’re not creating separate pages for different kinds of recipes. However, you can always find our vegan recipes on our recipe page by selecting “special diet -> vegan.”

      • Florentina Guggenheimer says

        I’ve been following Dana/MB for 4 years and have never left a comment. I feel it’s time now. I have always wanted to be vegan but when I go more than a month or so without eating eggs or fish, I get very strange feelings all over my body, almost like it’s drying and shriveling up. I can’t describe it any other way, I know it’s a weird analogy. Dana has been going out of her way to bring Vegans good recipes for years, she has been catering to everyone for YEARS. Now she is clearly having some kind of health issues and needs to re-introduce the occasional egg and humanely raised meat to her diet. I ask all of you followers to now go out of YOUR way just a tiny bit and select “VEGAN” in the search box. Maybe Dana needs needs some time for her own health and mental well-being, let her have it. I know I personally need a lot of time for those things. Now I’m going to quote a little ditty by Adam Sandler called Lunch Lady Land….. Dana has done SO MUCH for the vegan community and honestly you guys should be “kissing her feet, and kissing her mole!!” We can turn that “mole” into guacamole just for posterity’s sake too lol. Thanks for the great recipes Dana!!! XOXO

  44. Clara says

    In your media posting you advised that any future non vegan meals would include substitutions to make the food vegan. What is the vegan substitution for this particular dish please?

    • Dana @ Minimalist Baker says

      Clara, we will include plant-based substitutes whenever possible. But in a case like this when the recipe is just salmon, it won’t include a plant-based substitute.

      • Florentina Guggenheimer says

        Just put tofu every time when you have fish. Appease the masses lol. There are A LOT of well-known vegan bloggers who have had to start introducing fish and eggs back into their diet after years of not eating those things. I wonder why? Oh wait, I know! For health reasons! XOXO

  45. An says

    I make salmon all the time so I love to try new ways to make it differently. While simple, this did not disappoint. So easy, so delicious…and the sauce was incredible. Crispy skin, moist and delicious fish. I used store bought hummus and garlic powder and it was one of my favorite fish sauces I’ve ever made. I never would have guessed. Can’t wait to make this again!

    • Dana @ Minimalist Baker says

      I understand this change will be disappointing for some of our readers. And we understand if we’re no longer a good fit. However, you can always find our strictly vegan recipes on our new recipe page by selecting “special diet -> vegan”. You can also update your email subscription to receive only vegan recipes by updating your preferences at the bottom of any email you’ve received from us.

  46. Annaliese says

    Love the idea of using hummus as the sauce! Will put this on my to-make list! Dill and salmon are lovely together!

  47. Tia says

    Yay!!! I’m excited about the new non-plant based recipes. I love plant based cooking, but do cook fish a couple times a week and can’t wait to see what you have in store for new recipes. Everything I’ve made from your site thus far has been top notch. <3

  48. Stef says

    Hello :)
    So happy to see a fish recipe! When I put my fish in oven, I like no put aluminium foil over the skillet so it stay moist. I recycle the foil after.
    Can’t wait to try this one, looks so fresh!!!
    Also, i had and have similar health issues during and after my pregnancy . I kid u not I lost half of my hair.a real nightmare. Its not always easy for me to have a high iron diet because of certain issues. Look forward for new recipe and tips. Take care

  49. Kathleen Prasad says

    First let me say, I am a loyal fan of yours for many years. But…

    I wish you would have been up front about the fact that this recipe is the first non-plant-based recipe you have ever posted. Having transitioned to veganism several years ago, I found your cookbooks and blog to help me on my journey to learning a new way to cook. I promote you to my tribe as an inspirational source for vegan (and mostly gluten-free) recipes.

    I understand that everyone has their own personal ethics about eating meat, but I just would have appreciated a short paragraph in this newsletter saying something about this HUGE change in direction for your brand. This would have been VERY appreciated and would have softened the blow quite a bit for me (and probably every other vegan who follows you).

    I notice you have now added a subscriber option for “vegan only” recipes, but that really didn’t cut it for me as far as expressing sensitivity on this issue.

    Thanks for taking the time to read my feedback, I really appreciate it.

    • Dana @ Minimalist Baker says

      Hi Amelia, as a result of my changing diet to better support my health, Minimalist Baker will now include recipes with eggs and meat. However, we will continue to share plant-based and other special diet-friendly recipes as well! You can always find our strictly vegan recipes on our new recipe page by selecting “special diet -> vegan”. You can also update your email subscription to receive only vegan recipes by updating your preferences at the bottom of any email you’ve received from us.

  50. Melanie says

    This is the first time I’ve seen one of your recipes include meat. It makes me sad because I guess all this time I thought you were vegan.

    • Dana @ Minimalist Baker says

      Kelsey, we will include plant-based substitutes whenever possible. But in a case like this when the recipe is just salmon, it won’t include a plant-based substitute.

  51. Cat says

    This looks delicious! I can’t wait to make it this week! Just a curiosity question – are you no longer vegan? Just wondering because I can’t remember seeing a fish recipe from you before.
    P.S. I love your cookbook! I probably use it once a week!

    • Dana @ Minimalist Baker says

      Hi Cat. As a result of my changing diet to better support my health, Minimalist Baker will now include some recipes with eggs and meat. However, we will continue to share plant-based as well as other special diet-friendly recipes.

      You can always find our strictly vegan recipes on our new recipe page by selecting “special diet -> vegan”. You can also update your email subscription to receive only vegan recipes by updating your preferences at the bottom of any email you’ve received from us.

  52. Danni says

    Is this your first non-plant based recipe on the site? I saw salmon in the email title and did a triple take.

    • Dana @ Minimalist Baker says

      Hi Danni, this isn’t the first non-vegan recipe. We shared dairy and egg recipes earlier on in the blog’s history. And in the past month we’ve shared two dishes with an egg.

  53. Stephanie Belding says

    I have to say I was stunned to open up my email to find a salmon recipe. I had assumed your entire base was vegan. Will you be focusing more on animal based recipes now?

    • Dana @ Minimalist Baker says

      Hi Stephanie. As a result of my changing diet to better support my health, Minimalist Baker will now include some recipes with eggs and meat. However, we will continue to share plant-based as well as other special diet-friendly recipes.

      You can always find our strictly vegan recipes on our new recipe page by selecting “special diet -> vegan”. You can also update your email subscription to receive only vegan recipes by updating your preferences at the bottom of any email you’ve received from us.

  54. HL says

    Oh yum – I live right down the road from an amazing fish store that offers super fresh, local wild salmon. I will be making this soon for sure!