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Square side shot of a bowl of roast salmon with old bay and dill
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Old Bay Salmon with Creamy Dill Sauce

This easy roasted salmon with Old Bay seasoning is perfectly balanced with a cool, fresh, and creamy dill sauce -- and it's ready in 20 minutes!
Course Dinner
Cuisine American
Keyword baked salmon, old bay on salmon, old bay salmon, old bay seasoning salmon, oven roasted salmon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 people
Calories 650kcal
Author Blair Lonergan

Ingredients

Creamy Dill Sauce

  • ¼ cup loosely packed fresh dill
  • 2 tablespoons chopped fresh chives
  • 1 clove garlic
  • ¾ cup mayonnaise
  • 1-2 tablespoons lemon juice
  • Kosher salt and ground black pepper, to taste

Instructions

  • Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminum foil. Place salmon skin-side down (if using skin-on salmon) on the prepared baking sheet.
    Uncooked salmon filets on a baking sheet.

Prepare the Salmon

  • In a small bowl, stir together the sugar, Old Bay, paprika, garlic powder, onion powder, and salt. Add the olive oil and stir to create a paste. Spread the paste all over the top of the salmon.
    Process shot showing how to make old bay salmon.

Roast the Salmon

  • Roast the salmon for 9-12 minutes, or until the fish reaches an internal temperature of 125°F to 135°F when a thermometer is inserted in the thickest portion of the filet for medium to medium-rare. The temperature will continue to rise as the fish rests.

Make the Dill Sauce

  • While the salmon is in the oven, combine the dill, chives, garlic, mayonnaise, and lemon juice in a blender or food processor until smooth. Taste and season with salt and pepper, if necessary.
    Creamy dill sauce in a food processor.
  • Spoon the creamy dill sauce over the salmon and serve!
    Close up side shot of old bay salmon with dill sauce on top.

Notes

  • If you’re starting with frozen salmon, let the salmon thaw in the refrigerator overnight before using in this recipe.
  • Pat the fish dry with paper towels before seasoning.
  • Old Bay is zesty, but this dish isn't too spicy. If you like more heat on your fish, add cayenne pepper to the seasoning.
  • The sugar caramelizes in the hot oven, which helps to create that crispy crust on the top of the fish. Don't omit this important ingredient.
  • The total cooking time will vary depending on the size, temperature, and thickness of your fish when it goes in the oven. As a result, keep a close eye on the salmon and remove it as soon as the outside is crisp and the inside flakes easily with a fork. If using a meat thermometer, you’re looking for an internal temperature of 125-135°F in the thickest part of the fish for medium-rare to medium, or 145°F for a more well done finish.
  • For an even crispier, more charred finish, place the salmon under the broiler for the final 1-2 minutes of cooking time. Do not use parchment paper if you plan to broil the fish (the paper will burn)! Instead, line the pan with aluminum foil.

Nutrition

Serving: 1/3 of the salmon and sauce | Calories: 650kcal | Carbohydrates: 3g | Protein: 31g | Fat: 56g | Saturated Fat: 9g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 617mg | Potassium: 786mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg