Dill and Lemon Baked Salmon (Printable)

Aromatic salmon fillet baked with fresh dill and zesty lemon for a light, flavorful main dish.

# What You'll Need:

01 - 4 salmon fillets (about 6 oz each), skin on or off as preferred

02 - 2 tablespoons fresh dill, finely chopped (plus extra for garnish)

03 - 1 large lemon, zested and juiced

04 - 2 tablespoons olive oil

05 - 2 garlic cloves, minced

06 - 1 teaspoon sea salt

07 - 1/2 teaspoon freshly ground black pepper

08 - Lemon slices

09 - Extra chopped dill

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

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

03 - In a small bowl, combine the dill, lemon zest, lemon juice, olive oil, minced garlic, salt, and pepper.

04 - Spoon or brush the dill-lemon mixture evenly over the top of each salmon fillet.

05 - Arrange a few lemon slices on top of the fillets if desired.

06 - Bake for 15–18 minutes, or until the salmon is just opaque and flakes easily with a fork (internal temperature should reach 145°F).

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

01 -

The marinade comes together in literally two minutes but makes you look like you planned something elaborate
Leftovers actually taste better the next day, if you somehow manage to have any

02 -

Salmon keeps cooking after you pull it from the oven so remove it when it still looks slightly underdone in the center
Drying the fish thoroughly before seasoning is what creates those nice edges instead of ending up with steamed salmon

03 -

If your lemon feels stiff roll it on the counter before cutting to get way more juice out
Room temperature salmon cooks more evenly than cold straight from the fridge salmon