Baked Salmon
with Tzatziki
Tender, flaky salmon fillets brushed with a bright Dijon and lemon glaze, served with a cool, creamy homemade tzatziki of Greek yogurt, cucumber, feta, dill, and garlic. A Mediterranean-inspired dinner that comes together in under 30 minutes and feels genuinely special.
- Salmon
- 4 salmon fillets, skinless
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, finely chopped
- — salt & black pepper, to taste
- Tzatziki
- 5 oz plain non-fat Greek yogurt
- ¼ cup cucumber, peeled & finely diced
- ¼ cup feta cheese, crumbled
- 1 clove garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh dill (or ½ tsp dried)
- 1 tsp fresh lemon juice
- — salt & black pepper, to taste
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1
Make the tzatziki first
Combine the Greek yogurt, diced cucumber, feta, garlic, parsley, dill, and lemon juice in a bowl. Season with salt and pepper and stir well. Cover and refrigerate while you prepare the salmon — even 15 minutes in the fridge allows the flavors to meld beautifully. The tzatziki can be made up to a day ahead.
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2
Preheat & prep
Preheat oven to 375°F. Line a baking sheet with foil and lightly coat with cooking spray. Pat the salmon fillets dry with a paper towel and season the bottom side with salt and pepper.
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3
Make the salmon glaze
In a small bowl, whisk together the Dijon mustard, lemon juice, lemon zest, garlic, and parsley until combined.
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4
Glaze & bake
Place the salmon fillets on the prepared baking sheet. Spoon the Dijon glaze evenly over the top of each fillet. Bake at 375°F for 15–18 minutes until the salmon flakes easily with a fork and is cooked through. For a slightly golden top, switch to the broiler for the last 2 minutes.
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5
Serve
Place each salmon fillet on a plate and spoon the cold tzatziki generously alongside or over the top. The contrast of the warm, flaky salmon and the cool, creamy tzatziki is what makes this dish — serve immediately.
- Make the tzatziki first: Even 15 minutes in the fridge while the salmon bakes makes a noticeable difference — the garlic mellows and the cucumber releases a little juice that thins and flavors the yogurt beautifully.
- Pat the salmon dry: Removing surface moisture before glazing ensures the Dijon coating adheres properly and the salmon cooks evenly rather than steaming.
- Squeeze the cucumber: For a thicker tzatziki, place the diced cucumber in a paper towel and squeeze out excess moisture before adding to the yogurt — this prevents it from becoming watery as it sits.
- Serving ideas: This pairs beautifully with our Roasted Radishes, the Apple Cabbage Slaw, or a simple green salad — the brightness of the tzatziki works with anything fresh and light alongside it.
- Tzatziki as a dip: Any leftover tzatziki keeps in the fridge for up to 3 days and doubles as a fantastic dip for raw vegetables or a spread for lettuce wraps.