Baked Salmon with Dill (Printable Version)

Oven-baked salmon enhanced with dill and lemon for a light, elegant main dish.

# What You Need:

→ Fish

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

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 2 tablespoons fresh dill, chopped or 2 teaspoons dried dill
05 - 2 cloves garlic, minced
06 - 1 teaspoon sea salt
07 - ½ teaspoon black pepper

→ Garnish (optional)

08 - Lemon wedges
09 - Extra fresh dill

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat the salmon fillets dry with paper towels and arrange them skin-side down on the prepared baking sheet.
03 - Combine olive oil, lemon zest, lemon juice, dill, garlic, salt, and black pepper in a small bowl.
04 - Spoon the dill mixture evenly over each salmon fillet ensuring full coverage.
05 - Bake for 15 to 18 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
06 - Transfer salmon to plates, garnish with lemon wedges and additional fresh dill as desired. Serve immediately.

# Expert Tips:

01 -
  • It takes less than half an hour from kitchen to plate, which means dinner stress doesn't have to be part of the evening.
  • The fish emerges tender and moist with almost zero effort, proving that simple restraint often beats complicated technique.
  • Dill and lemon feel bright and fresh without making you feel like you're eating a salad in disguise.
02 -
  • Salmon doesn't forgive overcooking the way some fish do, so check it a minute early rather than assuming the full time is always right.
  • If you're marinating the fillets before baking, thirty minutes in the fridge lets the flavors find their way in, but even five minutes on the counter helps.
  • The lemon zest matters more than you'd expect because it brings aroma that juice alone can't provide, so don't skip it.
03 -
  • Bring salmon to room temperature for five minutes before baking so the cooking is more even from surface to center.
  • A meat thermometer takes the guesswork out if you're still building confidence with fish, hitting 63°C (145°F) is your signal to stop.

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