Lemon Dill Salmon Bowls are a fresh and tasty meal that’s packed with bright citrus flavor and the herby goodness of dill. The salmon is perfectly cooked and flaky, with a nice tang from the lemon that makes it feel light and refreshing. You’ll usually find this dish served over a bed of rice or greens, making it a balanced bowl that feels both satisfying and healthy.
I love making these bowls because they come together quickly and always feel like a small treat. The dill really lifts the flavor of the salmon without overpowering it, and the lemon juice adds that perfect zing. One of my favorite tricks is to add a little extra lemon zest on top just before serving—that way, you get a burst of flavor in every bite.
These bowls are great for any time of day, but I especially like them for a simple weeknight dinner or a fresh lunchtime meal. If you add some crunchy veggies like cucumber or radishes on the side, it really brightens everything up. I find they’re also awesome for meal prep because they keep well and taste just as good the next day!
Key Ingredients & Substitutions
- Salmon
- Fresh salmon fillets are the star here. I prefer wild-caught for flavor, but farmed salmon works fine. If unavailable, try trout or even chicken breast for a different option. Pat the fillets dry to get a nice sear.
- Dill
- Fresh dill brings a bright, herby note that pairs perfectly with lemon and salmon. If you don’t have fresh dill, dried dill can be used but add less as its flavor is stronger. Fresh parsley is a mild alternative.
- Lemon
- Both the zest and juice add essential brightness. Use organic lemons if you can since you’re using the zest. If lemons aren’t on hand, a splash of lime juice could work in a pinch for similar tartness.
- Greek Yogurt
- This makes a creamy, tangy sauce without heaviness. If you want a dairy-free option, plain coconut yogurt or a dairy-free sour cream can replace it well while keeping the texture.
- Rice
- White rice is classic, but you can swap for brown rice, quinoa, or cauliflower rice to suit your taste or dietary preferences. Just be sure to cook it well before assembly.
How Do I Get the Salmon Perfectly Cooked and Flaky?
Cooking salmon just right is key so it stays moist but fully cooked. Here’s how I do it:
- Pat the salmon dry to help it sear well.
- Season and add lemon zest and dill before cooking for great flavor all over.
- If using a pan, heat it to medium and add oil. Cook salmon skin-side down first if skin-on—this helps get a crisp base.
- Cook about 4-5 minutes per side, depending on thickness—when it easily flakes with a fork, it’s done.
- If baking, preheat the oven and cook about 12-15 minutes. Check early to avoid overcooking.
- Rest salmon a few minutes after cooking to keep juices locked in.
These steps help ensure your salmon is tender, flaky, and flavorful every time. I like finishing with fresh dill and lemon juice at the end to brighten the taste even more.
Equipment You’ll Need
- Non-stick skillet or grill pan – perfect for cooking salmon evenly without sticking.
- Sharp knife – helps you slice the salmon and veggies cleanly.
- Citrus zester or grater – to get fresh lemon zest quickly and easily.
- Mixing bowls – for tossing the yogurt sauce and prepping ingredients separately.
- Rice cooker or pot with lid – to cook the rice perfectly every time without hassle.
Flavor Variations & Add-Ins
- Swap salmon for cooked shrimp or grilled chicken for a different protein while keeping the bright flavors.
- Add avocado slices for creaminess and healthy fats that pair nicely with lemon and dill.
- Use feta cheese crumbles to introduce a tangy, salty contrast to the fresh ingredients.
- Include roasted or steamed asparagus or green beans to boost veggies and add a bit of crunch.
How to Make Lemon Dill Salmon Bowls?
Ingredients You’ll Need:
For The Salmon:
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 2 teaspoons lemon zest
- Juice of 1 lemon
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
For The Bowl:
- 2 cups cooked white rice
- 1 cup cherry tomatoes, halved
- ½ cup red onion, thinly sliced
- 1 cucumber, sliced
For The Yogurt Dill Sauce:
- ½ cup Greek yogurt
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, chopped
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook the salmon, so you’ll have your meal ready in roughly 25 minutes. It’s a quick and healthy dish perfect for any day!
Step-by-Step Instructions:
1. Prepare the Salmon:
Preheat your oven to 400°F (200°C) or heat a pan on medium for stovetop cooking. Pat the salmon fillets dry. Season them with salt, pepper, lemon zest, and drizzle olive oil on top. Sprinkle the chopped dill evenly over the fillets.
2. Cook the Salmon:
Place the salmon on the pan and cook for about 4-5 minutes on each side until the salmon is cooked through and has a nice golden color. If using the oven, bake for 12-15 minutes until the salmon flakes easily with a fork.
3. Make the Yogurt Dill Sauce:
While the salmon cooks, mix Greek yogurt, minced garlic, fresh lemon juice, chopped dill, salt, and pepper in a small bowl. Chill this sauce until you’re ready to serve.
4. Assemble the Bowls:
Place cooked white rice into serving bowls. Arrange cherry tomatoes, sliced red onion, and cucumber slices around the rice. Add the cooked salmon fillets on top. Spoon a generous amount of the dill yogurt sauce onto the salmon.
5. Garnish and Serve:
Sprinkle some extra fresh dill on top for color and flavor. Add a lemon wedge on the side to squeeze over the bowl just before eating. Serve immediately and enjoy your fresh, bright Lemon Dill Salmon Bowls!
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to fully thaw the salmon in the fridge overnight before cooking. Pat it dry to remove any extra moisture for better searing.
Can I Substitute the Rice with Something Else?
Absolutely! You can swap the white rice for quinoa, brown rice, or cauliflower rice to suit your preferences or dietary needs.
How Should I Store Leftovers?
Store any leftover salmon bowls in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or on the stove to keep the salmon tender.
Can I Make the Yogurt Dill Sauce Ahead of Time?
Yes, feel free to prepare the yogurt sauce a day ahead. Keep it refrigerated and give it a good stir before serving for the best flavor.