Baked Salmon with Lemon and Dill
Enjoy a flaky, tender salmon fillet infused with bright citrus and fresh herbs that comes together effortlessly in your oven.
Ingredients
- •1.5 pounds salmon fillet (about 700g), skin-on
- •2 tablespoons olive oil (30ml)
- •2 tablespoons fresh lemon juice (30ml)
- •1 lemon, thinly sliced
- •3 tablespoons fresh dill, chopped
- •2 cloves garlic, minced
- •0.5 teaspoon kosher salt
- •0.25 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- 2
Place the salmon fillet skin-side down on the prepared baking sheet.
- 3
In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, salt, and black pepper.
- 4
Brush the garlic and oil mixture evenly over the top and sides of the salmon fillet.
- 5
Sprinkle the chopped fresh dill generously over the salmon, pressing it gently so it adheres.
- 6
Arrange the thin lemon slices in a single overlapping layer across the top of the salmon.
- 7
Bake in the preheated oven for 15 to 22 minutes, depending on the thickness of the fillet, until the fish easily flakes with a fork and reaches an internal temperature of 145°F (63°C).
- 8
Transfer to a serving platter and spoon any pan juices remaining on the baking sheet over the fish before serving.
💡 Chef tips
- If you prefer a crispy topping, switch the oven to broil for the final 2 minutes of cooking.
- Store any leftover salmon in an airtight container in the refrigerator for up to 2 days; it is delicious cold flaked over salads.
- You can easily substitute fresh tarragon or parsley if dill is not available.
✅ How it should turn out
The finished salmon is moist, flaky, and aromatic, offering a perfect balance of zesty citrus, savory garlic, and fresh herbaceous dill.