Baked Salmon with Lemon and Dill
This elegant, foolproof baked salmon features a bright, herbaceous crust that keeps the fish incredibly moist and flavorful.
Ingredients
- •4 salmon fillets (about 6 ounces each), skin-on
- •2 tablespoons extra virgin olive oil
- •1 large lemon, thinly sliced
- •1/4 cup fresh dill, finely chopped
- •2 cloves garlic, minced
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •1 tablespoon capers, drained (optional)
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper for easy cleanup.
- 2
Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.
- 3
In a small bowl, whisk together the olive oil, minced garlic, chopped dill, salt, and pepper.
- 4
Brush the herb mixture generously over the top of each salmon fillet.
- 5
Arrange the lemon slices on top of each fillet and scatter the capers around the fish if using.
- 6
Bake for 15 to 20 minutes, or until the salmon is opaque and flakes easily with a fork.
- 7
Remove from the oven and let the fish rest for 3 minutes before serving to ensure the juices redistribute.
💡 Chef tips
- If you prefer a crispier top, broil the salmon for the last 1-2 minutes of cooking, but watch it closely to prevent the dill from burning.
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days and is excellent served cold over a salad.
- If you don't have fresh dill, you can substitute with fresh parsley or cilantro for a different but equally delicious flavor profile.
✅ How it should turn out
The salmon should be tender and flaky with a vibrant, citrusy aroma and a savory, herb-infused crust that melts in your mouth.