Baked Salmon Lemon Dill (Printable)

Tender salmon baked with zesty lemon and fresh dill for a light, flavorful meal.

# What You'll Need:

→ Fish

01 - 4 salmon fillets, skin-on or skinless, approximately 6 ounces each

→ Marinade & Topping

02 - 2 tablespoons olive oil
03 - 1 large lemon, thinly sliced
04 - 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
05 - 2 cloves garlic, minced
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon freshly ground black pepper

→ Garnish (optional)

08 - Additional fresh dill
09 - Lemon wedges

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or grease it lightly.
02 - Pat salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.
03 - Drizzle olive oil over each fillet. Sprinkle minced garlic, chopped dill, salt, and pepper evenly across the fillets.
04 - Place lemon slices on top of the salmon fillets, slightly overlapping.
05 - Bake for 15 to 20 minutes until the salmon flakes easily with a fork and is opaque throughout.
06 - Remove from the oven. Garnish with extra fresh dill and lemon wedges if desired. Serve immediately.

# Expert Tips:

01 -
  • Ready in 30 minutes flat, making it a lifesaver on nights when you forgot to plan dinner.
  • The lemon and dill do all the heavy lifting, so you skip the fussy sauces and still impress.
  • Omega-3 rich salmon that actually tastes bright and fresh, not heavy or fishy.
  • Works beautifully whether you're feeding just yourself or hosting four people around the table.
02 -
  • Don't overbake salmon; it keeps cooking on the plate even after it comes out of the oven, so pulling it out when it's just barely opaque is the secret to keeping it tender.
  • A 30-minute marinade in oil, lemon, and dill before baking deepens the flavors without any extra work, though the recipe works beautifully even without it.
03 -
  • Always pat your salmon dry before cooking; this tiny step is what separates restaurant-quality results from steamed fish.
  • If your lemon slices are too thick, they won't cook through, so aim for about ¼ inch, thin enough to be pliable but sturdy enough to handle.

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