If you are craving a dish that’s bursting with fresh flavors yet incredibly simple to prepare, this Baked Salmon with Lemon and Dill Recipe is exactly what you need. The delicate, flaky salmon paired with zesty lemon and fragrant dill creates a beautiful harmony of taste that feels both light and satisfying. Perfect for a weeknight dinner or a special occasion, this recipe brings together a handful of ingredients that highlight the natural richness of the salmon without overwhelming it—giving you a dish that’s elegant yet approachable every single time.
Ingredients You’ll Need
The magic of this Baked Salmon with Lemon and Dill Recipe lies in its simplicity and the quality of its ingredients. Each component plays a crucial role—from the brightness of the lemon juice to the freshness of the dill that infuses the salmon with amazing aroma, ensuring every bite is full of flavor, color, and a lovely texture.
- Salmon fillets (4, about 6 ounces each): Choose fresh, skin-on or skinless fillets for moist, tender results.
- Olive oil (2 tablespoons): Adds richness and helps crisp the salmon slightly when baked.
- Fresh lemon juice (2 tablespoons): Provides acidity that cuts through the fish’s natural fat beautifully.
- Lemon zest (1 teaspoon): Concentrates the lemon flavor and adds a subtle citrus fragrance.
- Garlic (2 cloves, minced): Offers a gentle pungency without overpowering the dish.
- Fresh dill (1 tablespoon chopped or 1 teaspoon dried): Brings a bright, herbal note that pairs perfectly with fish.
- Salt (1/2 teaspoon): Enhances all the flavors while seasoning the fish evenly.
- Black pepper (1/4 teaspoon): Adds mild heat and depth to the seasoning.
- Lemon slices (for garnish): Makes the dish visually inviting and adds an extra burst of fresh citrus when served.
How to Make Baked Salmon with Lemon and Dill Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it to prevent the salmon from sticking while baking. This step ensures a clean bake and makes cleanup a breeze.
Step 2: Mix the Lemon-Dill Marinade
In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, chopped dill, salt, and black pepper. This vibrant mixture is the star of the show, infusing the salmon with zesty, herbal flavors and helping keep the fish moist throughout baking.
Step 3: Prepare the Salmon Fillets
Place the salmon fillets on the prepared baking sheet, skin side down if your fillets have skin. Spoon or brush the lemon-dill mixture generously over each piece, making sure every nook and cranny is covered. Don’t be shy with this step—this is what will make your salmon pop with flavor.
Step 4: Bake to Perfection
Bake the salmon for 12 to 15 minutes, depending on thickness, until the fish flakes easily with a fork and is opaque in the center. Keep an eye on it—overcooking can dry out the salmon, and nobody wants that. When it’s done, take it out and let it rest for a couple of minutes; this makes the fillets even more succulent.
How to Serve Baked Salmon with Lemon and Dill Recipe
Garnishes
Enhance your presentation by topping the baked salmon with fresh lemon slices and a sprinkle of additional chopped dill. Not only do these garnishes add visual appeal, but they also offer a refreshing citrus burst and fresh herbal aroma with every bite.
Side Dishes
This Baked Salmon with Lemon and Dill Recipe pairs wonderfully with roasted vegetables like asparagus or Brussels sprouts, fluffy rice, or a crisp green salad. These sides complement the salmon while keeping your meal balanced and full of color.
Creative Ways to Present
For a fun twist, try serving your salmon over a bed of quinoa tossed with cucumbers and cherry tomatoes, or alongside a creamy avocado sauce. These ideas add texture and elevate the dining experience, making your meal feel restaurant-quality right at home.
Make Ahead and Storage
Storing Leftovers
If you have any leftover salmon, store it in an airtight container in the refrigerator for up to two days. Keeping it well-covered prevents it from drying out and helps maintain its fresh flavors.
Freezing
While this recipe is best enjoyed fresh, cooked salmon can be frozen for up to a month. Wrap the fillets tightly in plastic wrap and then place them in a freezer-safe bag to protect against freezer burn.
Reheating
To reheat your salmon without losing its moisture, warm it gently in a low oven (about 275°F) for 10-15 minutes or microwave in short bursts with a cover to trap steam. This ensures the salmon stays tender and flavorful.
FAQs
Can I use dried dill instead of fresh dill in this recipe?
Yes, dried dill works well as a substitute if fresh dill is not available. Use about one-third the amount of dried dill compared to fresh to keep the flavor balanced.
Is it necessary to use lemon zest if I already have lemon juice?
Lemon zest adds an extra layer of citrus flavor and aroma that lemon juice alone can’t provide, but if you don’t have zest, you can skip it. The dish will still be delicious thanks to the lemon juice.
How can I tell when the salmon is perfectly cooked?
The salmon is cooked when it flakes easily with a fork and is opaque throughout. Avoid overcooking to keep the flesh moist and tender.
Can I marinate the salmon before baking?
Absolutely! Marinating the salmon in the lemon-dill mixture for 15 to 30 minutes before baking intensifies the flavors and keeps the fish extra juicy.
Would this recipe work with other types of fish?
Yes, you can use this lemon and dill seasoning on other firm fish like cod, halibut, or trout. Adjust the cooking time based on the thickness of the fillets.
Final Thoughts
This Baked Salmon with Lemon and Dill Recipe is a shining example of how a few simple ingredients can come together to create a meal that is both impressive and effortlessly delicious. Whether you’re cooking for yourself, family, or friends, this recipe promises juicy, flavorful salmon every time. Give it a try—you might just find your new favorite way to enjoy salmon.
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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: Gluten Free
Description
This Baked Salmon with Lemon and Dill is a simple, healthy, and flavorful dish perfect for a quick weeknight dinner. Tender salmon fillets are brushed with a zesty lemon-dill mixture and baked to perfection, resulting in moist, flaky fish infused with bright citrus and fresh herbs.
Ingredients
Salmon
- 4 salmon fillets, about 6 ounces each
Marinade / Topping
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon slices for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare Lemon-Dill Mixture: In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, chopped fresh dill (or dried dill), salt, and black pepper to create a flavorful marinade.
- Place Salmon: Arrange the salmon fillets on the prepared baking sheet with the skin side down, if the fillets have skin.
- Apply Mixture: Brush or spoon the lemon-dill mixture evenly over the top of each salmon fillet, making sure each piece is well coated for maximum flavor.
- Bake Salmon: Place the baking sheet in the preheated oven and bake the salmon for 12 to 15 minutes, or until the fish flakes easily with a fork and is opaque in the center.
- Rest and Garnish: Remove the salmon from the oven and let it rest for 2 minutes. Garnish with lemon slices and additional fresh dill before serving.
Notes
- For more intense flavor, marinate the salmon in the lemon-dill mixture for 15 to 30 minutes prior to baking.
- Serve this dish alongside roasted vegetables, steamed rice, or a fresh green salad for a complete meal.
- Avoid overcooking the salmon to keep it moist and tender—check doneness at the 12-minute mark.
