Baked Matzah-Crusted Salmon with Lemon-Dill Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A flavorful baked salmon fillet coated in crushed matzah crumbs, served with a bright and creamy lemon-dill yogurt sauce, ideal for a Passover meal. This mediterranean-inspired passover (gluten free option) ready in about 30 minutes pairs salmon fillets, matzah crackers, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Brush 4 salmon fillets with 2 tbsp olive oil and season each with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: In a shallow dish, combine 2 sheets finely crushed matzah crackers, 1 tsp garlic powder, and 1 tsp lemon zest. Press each salmon fillet into the matzah mixture to coat the top and sides evenly.
  3. Step 3: Place coated salmon on a baking sheet lined with parchment paper. Drizzle remaining 1 tbsp olive oil over the crust. Bake for 12-15 minutes until salmon is opaque and crust is golden.
  4. Step 4: While salmon bakes, whisk together 1/2 cup plain Greek yogurt, 2 tbsp chopped fresh dill, and 2 tbsp lemon juice in a small bowl. Adjust salt to taste.
  5. Step 5: Serve salmon hot with a generous dollop of lemon-dill sauce on top or on the side.

Frequently asked questions

How long does Baked Matzah-Crusted Salmon with Lemon-Dill Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Matzah-Crusted Salmon with Lemon-Dill Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Matzah-Crusted Salmon with Lemon-Dill Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Matzah-Crusted Salmon with Lemon-Dill Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Matzah-Crusted Salmon with Lemon-Dill Sauce gluten free option?

Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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