Baked Salmon with Dill Butter

The first time I made baked salmon with dill butter, I was trying to impress my in-laws during their surprise weekend visit. The kitchen filled with that unmistakable aroma of fresh dill and lemon while the salmon sizzled in the oven. My father-in-law, who rarely comments on food, asked for the recipe before finishing his plate.

Last summer, I made this for a lakeside picnic, packing the salmon in foil to keep warm. Everyone gathered around as I unwrapped the parcels, the steam carrying that wonderful herby scent across the water. Even my nephew, who typically avoids anything from the sea, ate an entire fillet while sitting with his feet dangling in the cool lake.

Ingredients

• Salmon fillets: I prefer skin-on fillets as they create a natural barrier against overcooking, plus the skin crisps up beautifully if you want to eat it.
• Fresh dill: The vibrant, feathery herb brings a bright, almost citrusy note that perfectly complements the richness of the salmon and butter.
• Unsalted butter: Starting with unsalted lets you control the final flavor, something I learned after a particularly salty early attempt.
• Lemon zest and juice: These work together to cut through the richness, with the zest providing intense citrus oils and the juice adding brightness.

Instructions

Prep your canvas:

Preheat your oven to 200°C and line your baking sheet with parchment for easy cleanup. Pat those beautiful salmon fillets dry with paper towels, which helps them brown more evenly.

Season with care:

Place the salmon skin-side down and drizzle with olive oil so it glistens under the kitchen lights. Season generously with salt and pepper, letting each crystal enhance the natural flavors.

Create your flavor bomb:

In a small bowl, mix the softened butter with chopped dill, minced garlic, lemon zest, and juice until it becomes a fragrant, pale green spread. This butter is where the magic happens.

Top your salmon:

Spread that gorgeous dill butter over each fillet like youre frosting tiny cakes. Watch as it begins to melt slightly from the warmth of your fingers.

Bake to perfection:

Slide the tray into your preheated oven for 15-18 minutes, until the salmon turns a beautiful opaque pink and flakes easily with a fork. The kitchen will fill with an irresistible aroma about halfway through.

Serve with flourish:

Plate your salmon and top with a little extra dill butter that melts into heavenly pools. Add a lemon wedge and sprinkle of fresh dill if youre feeling fancy.

Pin Recipe

My best friend called this dish her comfort food after I made it for her following a rough breakup. We sat at my kitchen counter, eating directly from the baking sheet, talking until midnight with empty plates and full hearts. Now whenever she visits, no matter what else is on the menu, this salmon makes an appearance.

Wine Pairing Suggestions

Through much delicious trial and error, Ive found that a crisp Sauvignon Blanc with its grassy notes beautifully complements the dill, while a lightly oaked Chardonnay plays wonderfully against the buttery richness of the salmon. My sister-in-law brought a bottle of New Zealand Sauvignon Blanc one evening, and the pairing was so perfect we finished both the wine and salmon in record time.

Customization Options

The basic framework of this recipe invites so many personal touches. One rainy Tuesday when my herb garden was flourishing but I was out of dill, I substituted fresh tarragon and was rewarded with a licorice-tinged butter that my husband now requests specifically. Another time, I added a teaspoon of Dijon mustard to the butter mixture, creating a subtle tanginess that brightened the entire dish.

Serving Suggestions

The simplicity of this salmon deserves thoughtful accompaniments that wont overshadow its delicate flavor profile. After countless dinner parties, Ive found that roasted fingerling potatoes with rosemary or a wild rice pilaf make excellent starchy companions, while asparagus or haricots verts add a welcome crispness to the plate.

• For a complete summer meal, serve with a cucumber and tomato salad dressed simply with olive oil and white wine vinegar.
• In winter months, pair with creamy mashed potatoes and sautéed spinach for a comforting dinner that still feels light.
• For brunch, serve smaller portions alongside scrambled eggs and a light green salad for an elegant mid-day option.

Pin Recipe

This baked salmon has become more than just a recipe in my household, its a reliable friend that shows up for both celebrations and quiet weeknights alike. Give it a try, and it might just find a permanent place in your cooking repertoire too.

Recipe FAQs

→ How do you know when salmon is perfectly cooked?

Salmon is done when the flesh becomes opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Baking time typically ranges from 15-18 minutes depending on fillet thickness.

→ Can you prepare the dill butter ahead of time?

Yes, prepare the dill butter up to 2 days in advance and refrigerate in an airtight container. You can also freeze it for up to one month. Allow it to soften slightly before spreading on the salmon.

→ What herbs work as alternatives to dill?

Tarragon, parsley, chives, or fennel fronds all pair beautifully with salmon. For a Mediterranean twist, try basil or oregano. Use the same quantity as the fresh dill and adjust to taste.

→ Should you remove salmon skin before cooking?

Skin-on fillets are recommended as they help keep the flesh moist during baking and add flavor. However, skinless fillets work equally well. If using skinless, reduce baking time slightly and monitor closely.

→ What wine pairs best with this salmon dish?

Sauvignon Blanc and Chardonnay are excellent choices due to their crisp acidity and citrus notes that complement the dill and lemon flavors. Pinot Grigio also works beautifully with this preparation.

→ Can you make this dish ahead and reheat it?

While best served fresh, leftover salmon can be refrigerated for up to 2 days. Gently reheat in a 300°F (150°C) oven for 8-10 minutes to avoid drying out. Add fresh dill butter just before serving.