Baked Salmon with Dill Butter (Printable Version)
Tender salmon fillets baked to perfection and topped with fragrant dill butter for an elegant, simple main course.
# What You Need:
→ Fish
01 - 4 salmon fillets, 6 ounces each, skin-on or skinless
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste
→ Dill Butter
04 - 4 tablespoons unsalted butter, softened
05 - 2 tablespoons fresh dill, finely chopped, or 2 teaspoons dried dill
06 - 1 garlic clove, minced
07 - 1 teaspoon lemon zest
08 - 1 tablespoon fresh lemon juice
→ Garnish
09 - Lemon wedges
10 - Extra fresh dill
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Pat the salmon fillets dry with paper towels. Arrange them skin-side down on the prepared baking sheet.
03 - Drizzle fillets evenly with olive oil and season generously with salt and freshly ground black pepper.
04 - In a small bowl, combine softened butter, dill, minced garlic, lemon zest, and lemon juice. Mix until well blended.
05 - Spread a generous spoonful of dill butter over each salmon fillet, reserving additional butter for serving.
06 - Bake for 15 to 18 minutes, or until the flesh is opaque and flakes easily with a fork. Adjust baking time based on fillet thickness.
07 - Transfer salmon to serving plates immediately. Top with remaining dill butter and garnish with lemon wedges and additional fresh dill if desired.
# Expert Tips:
01 -
- The dill butter melts into the warm salmon creating pockets of flavor that make every bite taste like it came from a high-end restaurant.
- It looks fancy enough for company but comes together in under 30 minutes, saving me countless times when friends drop by unexpectedly.
02 -
- Slightly undercooking the salmon (pulling it at 145°F) rather than waiting until its completely opaque makes all the difference between silky perfection and dry disappointment.
- Letting the butter soften naturally rather than microwaving it creates a more even compound butter that melts perfectly over the warm fish.
03 -
- Make extra dill butter and store it in the freezer, sliced into medallions that you can use to instantly elevate any seafood, chicken, or even morning toast.
- The butter spreads more evenly if you let the salmon sit at room temperature for about 15 minutes before cooking, plus the fillets will cook more evenly too.