This baked lemon dill salmon recipe coats salmon fillets with fresh dill, garlic, lemon juice, and olive oil before baking them until tender and flaky. The simple oven method cooks in 10-12 minutes, so dinner is ready in under 20 minutes.
Why You'll Love Baked Lemon Dill Salmon
- One simple coating: Stir the seasonings together in a small bowl, then spoon the mixture directly over the salmon.
- No stovetop cooking: The fish cooks in a baking dish, leaving the stovetop free for the rest of dinner.
- Individual portions: Each fillet makes one serving, so there is no need to divide a whole side at the table.
- Easy to pair: Potatoes, cucumber salad, or bread can turn the salmon into a meal that suits the occasion.
I started making this salmon because I wanted to cook fish without constantly watching a pan. It gives me the same breathing room as my baked cod while I get the rest of dinner ready. That little pause makes the meal feel more manageable. Like my shrimp scampi, this salmon keeps the preparation simple and lets the seafood remain the main attraction. I come back to it when I want a fish dinner that leaves room for everything else.
I like how lemon balances the rich salmon, with fresh dill keeping the coating light and herby. Olive oil carries the garlic and dill across each fillet, so the seasoning stays with the fish. I bake it uncovered, while my baked salmon in foil uses a wrapped cooking method. The short bake leaves tender, flaky flesh and savory pan juices that I spoon over the salmon. For a creamier finish, I sometimes serve my creamy dill sauce for salmon alongside the fish.
Key Ingredients in Baked Lemon Dill Salmon
The recipe card has the complete measurements; these are the ingredients that shape the dish.
- Skin-on salmon fillets: I use individual fillets so each portion goes into the dish ready to season and bake, with the skin left attached.
- Olive oil and garlic: For me, olive oil brings the coating together, while minced garlic gives it a savory base.
- Fresh lemon juice: Freshly squeezed juice gives the balance I want against the salmon's richness; the lemon slices are an optional garnish.
- Dill, salt, and pepper: Fresh dill is the main herb I use here, with salt and ground black pepper keeping the seasoning straightforward.
How to Make Baked Lemon Dill Salmon
Here is the method at a glance, with the complete quantities and instructions in the recipe card below.
1. Make the lemon dill mixture: In a small bowl, mix olive oil, minced garlic, lemon juice, and chopped fresh dill.
2. Season and arrange the salmon: Season the salmon fillets with salt and black pepper, then place them in the prepared baking pan.
3. Coat the salmon: Pour the mixture evenly over the salmon fillets so the surface is well coated.
4. Bake until tender and flaky: Bake until the centre is just opaque and flakes easily, then let the salmon rest briefly and spoon the pan juices over the top.
My Tips for Baked Lemon Dill Salmon
- Choose similar thicknesses: Fillets with similar thicknesses are easier to cook together; a thinner piece may finish before a thicker one of the same weight.
- Spread the herbs evenly: Divide the chopped garlic and dill between all the fillets so the last portion receives as much seasoning as the first.
- Check the center early: Start checking at 10 minutes and judge the thickest part, since the thinner edges can flake before the center is ready.
- Keep the pan juices: Spoon the juices over each serving so the garlic, dill, lemon, and olive oil left in the dish reach the plate.
Storage
I keep leftover baked lemon dill salmon in an airtight container in the refrigerator for up to three days. Flaked into a salad, grain bowl, or sandwich, it gives me an easy way to use what is left the next day.
What to Serve with Baked Lemon Dill Salmon
I often serve this salmon with Greek lemon roasted baby potatoes when I want a warm side, or add a Japanese cucumber salad for a cooler contrast. Warm ciabatta bread is also useful for soaking up the garlic, dill, lemon, and olive oil juices left in the baking dish.
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Recipe
Baked Lemon Dill Salmon
Ingredients
- 4 skin-on salmon fillets - about 6 oz / 170 g each
- 2 tablespoons extra virgin olive oil - plus extra for greasing
- 2 garlic cloves - minced
- 2 tablespoons fresh dill - chopped
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 lemon - thinly sliced for garnish (optional)
Instructions
- Preheat the fan/convection oven to 210 °C. Lightly grease a baking dish with extra olive oil, keeping the measured 2 tablespoons for the coating.
- Season the flesh of the 4 skin-on salmon fillets (about 6 oz / 170 g each) with ½ teaspoon salt and ¼ teaspoon ground black pepper Arrange the fillets skin-side down in the prepared dish.
- In a small bowl, mix 2 tablespoons extra virgin olive oil, 2 garlic cloves minced, 1 tablespoon lemon juice, and 2 tablespoons fresh dill. Spoon the mixture over the fillets, distributing the garlic and dill evenly across the surface.
- Bake uncovered for 10-12 minutes, checking the thickest part from 10 minutes. The center should be opaque and flake easily with a fork; a food thermometer should register 63 °C. Continue cooking if needed, as thicker fillets may take longer.
- Remove the baked lemon dill salmon from the oven and rest for 2 minutes. Spoon the pan juices over the fillets. Garnish with 1 thinly sliced lemon, if using, and serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Lorna says
I made this baked lemon dill salmon and it turned out so fresh and full of flavor with barely any effort. The salmon stayed perfectly tender, and the lemon and dill made it feel light and balanced, definitely one I’ll make again.