Preheat the oven: Set to 400–425°F (200–220°C). Line a sheet pan with parchment or lightly oil it for easy cleanup.

Pat the salmon dry: Use paper towels to remove surface moisture. Dry fish sears better and bakes more evenly.

Season simply: Place salmon skin-side down on the pan. Drizzle with olive oil and rub gently to coat. Sprinkle with salt, pepper, and, if using, a light dusting of garlic powder and paprika. Add a little lemon zest over the top for aroma.

Bake: Cook 8–12 minutes, depending on thickness. A general guide is about 4–6 minutes per half-inch of thickness. The salmon is done when it flakes easily with a fork and the center is just opaque. For extra precision, aim for an internal temperature of 125–130°F for medium and up to 135°F for more done, measured at the thickest part.

Make the sauce while it bakes: In a bowl, combine Greek yogurt (or sour cream), mayonnaise, dill, lemon juice, lemon zest, garlic, Dijon, salt, and pepper. Stir until smooth. Adjust lemon and salt to taste. If you want a looser sauce, whisk in a teaspoon of water at a time.

Rest briefly: Let the salmon sit for 2–3 minutes after baking. This helps the juices settle.

Serve: Spoon the creamy dill sauce over each fillet or serve it on the side. Add lemon wedges and any sides you like.