Baked Salmon Dill Lemon (Printable)

Succulent salmon with fresh dill and lemon sauce, ideal for easy, elegant cooking and dining.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (6 oz each), skin-on or skinless
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Sauce

04 - 3 tablespoons unsalted butter
05 - 2 garlic cloves, minced
06 - ½ cup heavy cream
07 - Zest of 1 lemon
08 - 2 tablespoons fresh lemon juice
09 - 2 tablespoons fresh dill, finely chopped
10 - Salt and pepper, to taste

→ Garnish

11 - Lemon slices, for serving
12 - Extra dill sprigs

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease an ovenproof dish.
02 - Pat salmon fillets dry and arrange them on the prepared baking sheet. Brush each fillet with olive oil and season generously with salt and freshly ground black pepper.
03 - Bake the salmon for 12 to 15 minutes, until just cooked through and easily flaked with a fork. The internal temperature should reach 145°F.
04 - While the salmon bakes, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
05 - Stir in heavy cream, lemon zest, and fresh lemon juice. Reduce heat and simmer gently for 2 to 3 minutes, stirring occasionally.
06 - Remove from heat and mix in chopped dill. Season with salt and pepper according to taste.
07 - Plate the baked salmon fillets and spoon the warm dill and lemon sauce over each. Garnish with lemon slices and extra dill sprigs.

# Expert Suggestions:

01 -
  • It looks impressive but honestly takes less effort than ordering takeout.
  • The sauce is so good youll want to spoon it over everything on your plate.
  • Salmon stays moist and tender without any fussy techniques or constant checking.
02 -
  • Dont skip drying the salmon before seasoning, it makes all the difference in texture and browning.
  • Pull the sauce off the heat before adding dill or it loses its vibrant color and fresh flavor.
  • Check the salmon at 12 minutes, ovens vary and you dont want to push it past perfectly tender.
03 -
  • Use a meat thermometer to hit exactly 63 degrees Celsius, its the secret to perfectly moist salmon every time.
  • Let the butter foam settle before adding garlic so you can see when its just golden and fragrant.
  • Zest the lemon before you juice it, its easier and you wont waste any of that precious oil.

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