Dill and Lemon Baked Salmon (Print Version)

Vibrant salmon baked with fresh dill and zesty lemon for a light, flavorful main dish ready in 28 minutes.

# Ingredient List:

→ Fish

01 - 4 salmon fillets (about 6 oz each), skin on or off as preferred

→ Marinade & Seasonings

02 - 2 tablespoons fresh dill, finely chopped (plus extra for garnish)
03 - 1 large lemon, zested and juiced
04 - 2 tablespoons olive oil
05 - 2 garlic cloves, minced
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon freshly ground black pepper

→ Garnish (optional)

08 - Lemon slices
09 - Extra chopped dill

# Directions:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.
03 - In a small bowl, combine the dill, lemon zest, lemon juice, olive oil, minced garlic, salt, and pepper.
04 - Spoon or brush the dill-lemon mixture evenly over the top of each salmon fillet.
05 - Arrange a few lemon slices on top of the fillets if desired.
06 - Bake for 15-18 minutes, or until the salmon is just opaque and flakes easily with a fork (internal temperature should reach 145°F).
07 - Remove from the oven, garnish with extra dill, and serve immediately.

# Expert Advice:

01 -
  • The dill and lemon create this incredibly fresh brightness that makes salmon taste like it came from a restaurant kitchen
  • Its practically foolproof even on busy weeknights when you want something healthy but deeply satisfying
02 -
  • Overcooking salmon is the one mistake I made countless times before learning that carryover heat means removing it when it still looks slightly underdone is the secret to perfectly moist fish
  • I discovered that letting the salmon sit with the seasoning for even 10 minutes before baking makes a noticeable difference in how deeply the flavors penetrate
03 -
  • Room temperature salmon cooks more evenly than cold straight from the fridge, so take it out about 20 minutes before you plan to start
  • Invest in a good instant read thermometer and pull the salmon at 140°F, it will finish cooking to that perfect 145°F as it rests

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