Baked Salmon Dill Lemon

The oven timer was ticking down when I noticed the salmon had turned that perfect shade of coral, the edges just beginning to crisp. I was trying to impress my in-laws on their first visit, and this dish saved me from overthinking. The dill and lemon sauce came together in minutes, and suddenly the kitchen smelled like a coastal bistro.

I started making this on Wednesday nights when we needed something that felt special without the usual weeknight scramble. My daughter would set the table with the good napkins, and wed pretend we were dining out. It became our little ritual, and now she asks for the lemon sauce salmon whenever she wants to celebrate something small.

Ingredients

• Salmon fillets: I prefer skin-on because it crisps up beautifully in the oven, but skinless works just as well if thats what you have.
• Olive oil: Just enough to keep the fish from sticking and to help the seasoning adhere to the flesh.
• Salt and black pepper: Dont skimp here, salmon loves a generous hand with seasoning before it hits the heat.
• Unsalted butter: The base of the sauce, it adds richness without overpowering the delicate lemon and dill.
• Garlic cloves: Minced fine so they melt into the sauce, adding a subtle warmth that balances the brightness.
• Heavy cream: This makes the sauce silky and luxurious, clinging to every bite of salmon.
• Lemon zest and juice: The zest brings floral notes, the juice cuts through the cream with a clean, bright tang.
• Fresh dill: The herb that ties everything together, its grassy and slightly sweet, perfect with fish.
• Lemon slices and dill sprigs: For garnish, because we eat with our eyes first and this dish deserves to look as good as it tastes.

Instructions

Prep the oven and pan:

Set your oven to 200 degrees Celsius and line a baking sheet with parchment, or grease a dish lightly. This keeps cleanup easy and prevents sticking.

Season the salmon:

Pat the fillets completely dry with paper towels, then brush them with olive oil and season both sides with salt and pepper. Drying them first helps the skin crisp and the seasoning stick.

Bake until just done:

Slide the salmon into the oven for 12 to 15 minutes, watching for the flesh to turn opaque and flake easily with a fork. It should reach 63 degrees Celsius inside, but dont overcook or it will dry out.

Start the sauce:

While the salmon bakes, melt butter in a small saucepan over medium heat, then add the minced garlic and let it sizzle for about a minute until fragrant. Dont let it brown or it will taste bitter.

Build the creamy base:

Pour in the heavy cream, lemon zest, and lemon juice, stirring gently as it comes to a low simmer. Let it bubble softly for 2 to 3 minutes, thickening just slightly.

Finish with dill:

Pull the saucepan off the heat and stir in the chopped dill, then taste and adjust the salt and pepper. The sauce should be bright, creamy, and balanced.

Plate and serve:

Set each salmon fillet on a plate and spoon the warm sauce generously over the top. Garnish with lemon slices and fresh dill sprigs for a restaurant-quality finish.

Pin this

One evening, my neighbor brought over a bottle of Sauvignon Blanc, and we paired it with this salmon on the patio. The lemon in the sauce echoed the wine, and the dill made everything taste like summer. It was one of those meals where conversation slowed down and we just enjoyed the moment.

Sauce Variations

If you want a lighter version, swap half the cream for half-and-half or even whole milk, though it wont be quite as luscious. Ive also added a tablespoon of capers once for a briny kick, and it worked beautifully. You can play with the herbs too, swapping dill for fresh tarragon or parsley if thats what you have on hand.

What to Serve Alongside

Steamed asparagus or green beans are my go-to, they soak up the extra sauce without competing with the salmon. Roasted baby potatoes with a sprinkle of sea salt add heartiness, and a simple arugula salad with lemon vinaigrette keeps things fresh and bright. I usually skip anything too heavy, this dish shines when the sides stay light.

Storing and Reheating

Leftover salmon keeps in the fridge for up to two days in an airtight container, though the texture is best enjoyed fresh. Reheat gently in a low oven or microwave at half power to avoid drying it out. The sauce can be made ahead and refrigerated separately, just warm it slowly on the stove and whisk in a splash of cream if it thickens too much.

• Store the salmon and sauce separately to keep the fish from getting soggy.
• Reheat just until warmed through, not piping hot, or the salmon will toughen.
• If the sauce splits after refrigeration, whisk it over low heat with a teaspoon of cream to bring it back together.

Pin this

This salmon has become my answer to I want something special without the stress. It works for quiet Tuesday dinners and impromptu gatherings alike, and every time, it delivers.

Recipe Questions & Answers

→ What temperature is best for baking salmon?

Salmon is best baked at 200°C (400°F) to ensure it cooks evenly and stays moist.

→ How can I tell when the salmon is cooked?

It’s done when the flesh easily flakes with a fork and reaches an internal temperature of 63°C (145°F).

→ Can I use fresh herbs other than dill?

Yes, herbs like parsley or tarragon can be used for a different but complementary flavor.

→ Is it possible to make a lighter version of the lemon sauce?

Substituting heavy cream with half-and-half or low-fat cream makes the sauce lighter without sacrificing flavor.

→ What side dishes pair well with baked salmon?

Steamed asparagus, roasted potatoes, or a crisp green salad are excellent complements.

→ Can the sauce be prepared in advance?

Yes, the dill and lemon sauce can be made ahead and gently reheated before serving to maintain freshness.