Baked Salmon Lemon Dill (Printable)

Light and flavorful salmon baked with fresh lemon juice, zest, and aromatic dill herb.

# What You Need:

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

02 - 2 tablespoons olive oil

03 - 2 tablespoons fresh lemon juice

04 - 2 teaspoons lemon zest

05 - 2 tablespoons fresh dill weed, chopped (or 2 teaspoons dried dill)

06 - 2 garlic cloves, minced

07 - 1 teaspoon sea salt

08 - ½ teaspoon freshly ground black pepper

09 - 4 lemon slices

10 - Extra fresh dill sprigs (optional)

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.

02 - Pat the salmon fillets dry with paper towels and place them skin side down on the prepared baking sheet if skin-on.

03 - Combine olive oil, lemon juice, lemon zest, chopped dill, minced garlic, sea salt, and black pepper in a small bowl.

04 - Brush or spoon the marinade evenly over each salmon fillet.

05 - Place one lemon slice atop each fillet.

06 - Bake for 15 to 18 minutes, until the salmon flakes easily with a fork and is opaque in the center.

07 - Remove from oven, garnish with extra dill sprigs if desired, and serve immediately.

01 -

It's ready in under 30 minutes, which means weeknight dinners suddenly feel less stressful.
The fish stays incredibly moist and tender because you're not overcooking it, just letting the gentle oven heat do the work.
Lemon and dill are a pairing that makes everything taste more expensive than it actually is.

02 -

Bring your salmon to room temperature for about 10 minutes before baking—it cooks more evenly and stays juicier than straight-from-the-fridge fish.
Check for doneness by looking at the thickest part; if you're nervous, use a fork to gently peek—the moment the flesh turns opaque throughout is your signal to stop.

03 -

Pat your salmon dry right before baking, not hours ahead—moisture on the surface prevents the fish from cooking evenly and can make the outside slightly rubbery.
If your oven runs hot or cold, check the salmon a minute or two earlier than the recipe suggests; ovens vary wildly, and the difference between perfect and overdone is sometimes just 60 seconds.