Baked Salmon with Lemon Dill (Printable)

Tender salmon baked with fresh lemon, dill, and a touch of garlic for a bright, satisfying dish.

# What You Need:

→ Fish

01 - 4 salmon fillets (6 oz each), skin-on or skinless
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper

→ Aromatics & Herbs

05 - 1 lemon, thinly sliced
06 - 2 tablespoons fresh dill, chopped
07 - 2 cloves garlic, minced

→ Optional

08 - 1 tablespoon capers, drained
09 - 1/4 teaspoon crushed red pepper flakes

# How to Make It:

01 - Set the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry and place them on the prepared baking sheet, skin-side down if applicable.
03 - Drizzle olive oil over each fillet and rub gently to coat. Sprinkle evenly with sea salt, black pepper, and minced garlic.
04 - Place lemon slices atop each fillet, then sprinkle with chopped dill. Optionally, scatter capers and crushed red pepper flakes over the salmon.
05 - Bake in the preheated oven for 15 to 18 minutes or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
06 - Remove from oven, garnish with additional dill sprigs, and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, which means you can go from "what's for dinner?" to sitting down to eat before you've even started thinking about cleanup
  • The natural oils in salmon keep everything tender and juicy without requiring any babysitting or basting
  • One baking sheet means minimal dishes and maximum time to enjoy your meal instead of washing up
  • Fresh lemon and dill make it taste elegant enough to serve guests, but simple enough that you won't stress about it
02 -
  • Pat your salmon completely dry before cooking. I learned this the hard way after making watery, pale fillets too many times. Dry salmon browns and cooks evenly. Wet salmon steams and disappoints.
  • Don't skip the parchment paper. It's the difference between fish sticking to the pan and sliding onto a plate looking restaurant-perfect.
  • Start checking at 15 minutes, not 18. Every oven is different, and overcooked salmon is harder to rescue than undercooked salmon (which you can always slide back in for two more minutes).
03 -
  • Marinate your salmon for 30 minutes in olive oil, lemon juice, and dill before baking if you have time. It tastes like you've been planning this meal all day, even if you decided five minutes ago.
  • Keep your oven at 400°F or slightly higher. This temperature is the sweet spot where the outside gets lightly caramelized while the inside stays silky and tender.

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