If you’re craving a dish that’s elegant yet effortless, bursting with bright flavors and beautiful color, Baked Salmon with Lemon and Dill is destined to become your go-to favorite. This recipe takes succulent salmon fillets and bathes them in a zesty mix of lemon, aromatic dill, and garlic, all roasted gently in the oven until perfectly flaky. The result is a restaurant-worthy meal that’s healthy, quick to prepare, and special enough for guests—or simply a treat for yourself on a busy weeknight.
Ingredients You’ll Need
The magic behind Baked Salmon with Lemon and Dill lies in its simple ingredient lineup. Each item is handpicked to enhance the natural richness of salmon while adding layers of fresh, vibrant flavor—and nothing is wasted or unnecessary.
- Salmon Fillets: Choose firm, boneless, skin-on fillets for the richest texture and easiest serving.
- Olive Oil: Adds richness and ensures the salmon stays juicy as it bakes.
- Fresh Lemon Juice: Brightens up the dish and perfectly balances the salmon’s natural oils.
- Lemon Zest: Intensifies the citrusy aroma, making every bite pop with flavor.
- Garlic: Infuses the salmon with a subtle kick and savory depth.
- Fresh Dill: This classic herb for seafood adds a grassy freshness that’s absolutely irresistible.
- Salt: Essential for seasoning and bringing all the flavors together.
- Black Pepper: Lends a gentle, spicy warmth that plays off the bright citrus and dill.
- Lemon Slices: Laying these on top gives each fillet an extra burst of lemony flavor as it bakes.
- Fresh Dill Sprigs (optional): A pretty finishing touch that impresses every time.
How to Make Baked Salmon with Lemon and Dill
Step 1: Preheat and Prepare the Baking Sheet
Set your oven to 400°F (200°C) so it’s nice and hot—this helps the salmon cook quickly and evenly, preserving its delicate texture. Line your baking sheet with parchment paper or a layer of foil for a no-fuss cleanup afterward.
Step 2: Ready the Salmon Fillets
Pat each salmon fillet dry with a paper towel. This gives you golden edges and helps the delicious lemon-dill topping cling. Place them skin-side down on your lined baking sheet, giving them a little space so they roast rather than steam.
Step 3: Make the Flavorful Topping
In a small bowl, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, chopped dill, salt, and pepper. It’s a quick mix, but this is where the flavor magic happens—the olive oil carries the punchy lemon and dill into every flake of salmon.
Step 4: Dress the Salmon and Add Lemon Slices
Spoon your aromatic mixture evenly over each fillet, ensuring every inch gets a drizzle. Place one lemon slice on top of each piece for extra visual (and flavor) appeal—it almost caramelizes during baking.
Step 5: Bake to Perfection
Slide the tray into your preheated oven and bake for 12–15 minutes. The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Avoid over-baking to keep the fish moist and tender.
Step 6: Finish and Serve
Remove the salmon from the oven and, if you like, finish each fillet with a fresh sprig of dill. Serve immediately for that irresistible just-baked aroma.
How to Serve Baked Salmon with Lemon and Dill
Garnishes
A flourish of fresh dill sprigs, a few extra twists of black pepper, or even an extra wedge of lemon elevate Baked Salmon with Lemon and Dill from weeknight staple to show-stopping centerpiece. Visual touches like these not only look gorgeous but also reinforce the bright, herbaceous flavors.
Side Dishes
Pair your salmon with colorful roasted vegetables—think asparagus, baby carrots, or green beans—or keep it classic with fluffy white rice or a crisp green salad. The light, zesty character of this dish makes it wonderfully versatile for many sides, so feel free to choose your favorites or what’s in season.
Creative Ways to Present
For dinner parties, serve each fillet atop a bed of lemony quinoa or pile over garlicky sautéed spinach. If you’re crafting a picnic or brunch spread, Baked Salmon with Lemon and Dill tastes fantastic flaked over toast, tucked into grain bowls, or served cold with a drizzle of herbed yogurt sauce.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Baked Salmon with Lemon and Dill in an airtight container in the fridge for up to three days. The flavors intensify a little as they meld, making some say it’s even better the next day!
Freezing
Wrap cooled, individual fillets tightly in plastic wrap then place them in a freezer-safe bag. Freeze for up to two months. Thaw overnight in the fridge before reheating to preserve both flavor and texture.
Reheating
For the juiciest results, gently reheat salmon in the oven at 300°F (150°C), covered with foil, for 8–10 minutes. Microwaving is quicker, but be vigilant: use medium power and short intervals to avoid drying out the fillets.
FAQs
Can I use dried dill instead of fresh for Baked Salmon with Lemon and Dill?
Yes, you can substitute dried dill if fresh is unavailable. Use about one teaspoon of dried dill in place of the tablespoon of fresh. The flavor will be slightly less vibrant but still delicious.
How do I know when the salmon is cooked through?
Salmon is fully cooked when it flakes easily with a fork and the flesh is opaque throughout. For the most accurate result, use a thermometer: the internal temperature should reach 145°F (63°C).
What can I use if I don’t have fresh lemons?
While fresh lemon gives the best zing, you can use bottled lemon juice in a pinch, and skip the zest. Try to add a bit of grated orange or lime zest for extra citrus notes if possible.
Is Baked Salmon with Lemon and Dill suitable for meal prep?
Absolutely! This salmon holds up well when made ahead and chilled. Flake it over salads or tuck it into wraps for flavorful, protein-packed lunches all week long.
Can I grill instead of bake this recipe?
Definitely. Follow the same prep steps, then grill over medium-high heat for about five minutes per side, or until the salmon flakes and is cooked through. The grill adds a wonderful smoky note to the classic Baked Salmon with Lemon and Dill flavor profile.
Final Thoughts
There you have it—a straightforward, flavorful recipe for Baked Salmon with Lemon and Dill that’s sure to brighten any meal. Whether you’re making it for family, friends, or just for yourself, this dish never fails to impress. Give it a try and let the tangy lemon and fresh dill work their magic—you may just find yourself making it on repeat!
Print
Baked Salmon with Lemon and Dill Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Baked Salmon with Lemon and Dill recipe is a flavorful and healthy dish that is perfect for a quick weeknight dinner. The combination of fresh lemon, garlic, and dill infuses the salmon with bright and zesty flavors, while baking ensures a moist and tender fillet every time.
Ingredients
Salmon:
- 4 salmon fillets (6 ounces each)
Marinade:
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 4 lemon slices
- Fresh dill sprigs for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Prepare Salmon: Pat dry salmon fillets and place them skin-side down on the baking sheet.
- Make Marinade: In a bowl, whisk together olive oil, lemon juice, zest, garlic, dill, salt, and pepper.
- Coat Salmon: Spoon marinade over each fillet and top with a lemon slice.
- Bake: Bake for 12–15 minutes until salmon is cooked through.
- Serve: Garnish with dill sprigs and serve hot.
Notes
- Serve with roasted vegetables, rice, or salad.
- Substitute dried dill if fresh is unavailable.
- Add red pepper flakes for a hint of spice.
Nutrition
- Serving Size: 1 fillet
- Calories: 320
- Sugar: 0g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 85mg
