Baked Salmon with Lemon Dill (Printable)

Tender salmon infused with lemon and fresh dill, baked to juicy perfection for a vibrant meal.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (6 oz each), skin-on or skinless
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper

→ Aromatics & Herbs

05 - 1 lemon, thinly sliced
06 - 2 tablespoons fresh dill, chopped
07 - 2 cloves garlic, minced

→ Optional

08 - 1 tablespoon capers, drained
09 - 1/4 teaspoon crushed red pepper flakes

# Directions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry with paper towels and arrange them skin-side down if applicable on the baking sheet.
03 - Drizzle olive oil over the fillets, gently rubbing to coat. Evenly sprinkle with sea salt, black pepper, and minced garlic.
04 - Place lemon slices atop each fillet, then sprinkle chopped dill over them. Add capers and crushed red pepper flakes if using.
05 - Bake for 15 to 18 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
06 - Remove from oven, garnish with additional dill sprigs, and serve immediately.

# Expert Advice:

01 -
  • It comes together in under thirty minutes, making it perfect for busy weeknights when you still want to feel like you cooked something real
  • The lemon and dill combination is fresh and bright without being heavy, leaving you satisfied but not stuffed
  • Once it's in the oven, you have time to breathe, set the table, or pour a glass of wine—no constant hovering required
  • It looks beautiful on the plate, which means it's just as good for impressing guests as it is for a quiet dinner at home
02 -
  • Don't skip drying the salmon with paper towels—I learned this the hard way after making soggy salmon more than once. Dry fish bakes; wet fish steams.
  • The internal temperature of 145°F (63°C) is where the magic happens. Cook it even a minute or two longer and it becomes dry and disappointing, but perfectly cooked salmon is tender and moist with a delicate flake.
  • Fresh dill really does make a difference. One time I tried to substitute dried dill because I was in a hurry, and the dish lost so much of its brightness and charm that I never made that mistake again.
03 -
  • Pat the salmon completely dry before seasoning—this single step is the difference between moist, perfectly baked salmon and fish that steams itself into disappointment
  • Arrange your lemon slices so some sit directly on the salmon and some nestle beside it on the baking sheet—they'll caramelize slightly at the edges and become almost candy-like, a wonderful garnish and snack
  • Invest in a reliable instant-read thermometer if you don't have one; it removes all the guesswork about doneness and guarantees beautiful salmon every single time

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