Baked Salmon with Dill

There's something about the smell of salmon and fresh dill hitting a hot oven that instantly makes you feel like you're doing something right in the kitchen. I discovered this particular combination on a quiet Tuesday evening when I had exactly four fillets, a lemon, and a bunch of dill that was about to wilt—not exactly a planned dinner, but the kind of improvisation that teaches you something. The whole thing came together so naturally that I've made it probably a hundred times since, and it never fails to impress whether I'm cooking for myself or a table full of people.

I remember serving this to my sister after she'd had a brutal week at work, and watching her take that first bite—she literally closed her eyes. She didn't say much, just asked for the recipe, which in her language means everything. That's when I realized this wasn't just dinner; it was the kind of simple, thoughtful meal that says you care without being fussy about it.

Ingredients

• Salmon fillets (4, about 170g each): The foundation of everything, and skin-on versus skinless is purely your comfort level—I prefer skin-on because it keeps the flesh tender and gives you something textured to hold onto.
• Olive oil (2 tablespoons): This is your emissary between the seasonings and the fish, carrying all that lemon and dill flavor right into every bite.
• Fresh lemon (zested and juiced): The brightness that makes salmon taste like itself, somehow more alive than it would alone.
• Fresh dill (2 tablespoons, chopped): Use fresh whenever possible—dried dill tastes like straw by comparison, though in a pinch two teaspoons dried will do.
• Garlic (2 cloves, minced): Just enough to whisper in the background, not to shout; mince it fine so it distributes evenly.
• Sea salt (1 teaspoon) and black pepper (½ teaspoon): Let these be generous—salmon can handle bold seasoning and actually wants it.
• Lemon wedges and extra dill (for garnish): These finish what the oven started, adding color and a final hit of freshness.

Instructions

Get your oven hungry:

Preheat to 200°C (400°F) and line your baking sheet with parchment paper or give it a light coating of oil. This only takes a few minutes but makes the difference between salmon that releases easily and salmon that sticks like it's been welded on.

Prepare the salmon:

Pat each fillet completely dry with paper towels—this is non-negotiable because water is the enemy of browning and even cooking. Lay them skin-side down on your sheet, giving each one a little breathing room.

Make your flavor paste:

In a small bowl, whisk together the olive oil, lemon zest, lemon juice, dill, minced garlic, salt, and pepper until it looks like something you'd actually want to rub all over fish. Taste it on your finger—it should make your mouth wake up.

Crown each fillet:

Spoon the mixture generously over each salmon piece, using the back of your spoon to spread it gently from the center outward. Don't be timid; the salmon wants to taste this.

Into the heat:

Slide the sheet into your preheated oven and set a timer for 15 minutes. Salmon is forgiving—it might need 18 minutes if your fillets are particularly thick, but you'll know it's done when the flesh flakes at the gentlest fork nudge and the internal temperature reads 63°C (145°F).

The final reveal:

Transfer each fillet carefully to a warm plate, scatter the lemon wedges around it, and finish with a small handful of fresh dill if you have it. Serve while everything is still steaming.

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There was this one evening when I made this for someone who claimed they didn't really like salmon, thought it was too fishy and texturally weird. By the middle of dinner she was asking if I could teach her how to make it. That's when I understood that this recipe isn't about proving anything; it's about letting good ingredients speak for themselves and getting out of their way.

Why This Works So Well

Oven-baking is honest cooking—no fancy techniques, no heavy cream to hide behind, just heat and time doing what they do best. The dill doesn't overpower the salmon; instead it complements that delicate, slightly sweet flavor and makes it taste cleaner, brighter. Lemon does the same thing with acidity, cutting through the richness just enough to make you want another bite. The garlic stays subtle, more of a background note than a voice, which is exactly what you want when you're letting the fish be the star.

Serving and Pairing

I've served this with everything from simple steamed asparagus to roasted potatoes, sometimes just a crisp green salad when I'm in a minimalist mood. The beauty of salmon cooked this way is that it doesn't demand much accompaniment—it's already complete, but gentle sides lift it into something memorable. If you're cooking for people who eat differently, salmon is the kind of dish that respects various tables, naturally pescatarian and gluten-free, elegant without trying.

Last-Minute Thoughts

There's something quietly satisfying about a recipe this straightforward that tastes like you spent hours planning it. The whole cooking time is less than thirty minutes from cold oven to plated dinner, which somehow makes it feel like a secret weapon for weeknights when you want something that feels special. Keep this one close.

• If you have time, let the salmon marinate in the dill mixture for up to thirty minutes before baking—it deepens the flavor without changing the technique.
• Swap the dill for fresh parsley or chives if you want variation, though dill is genuinely irreplaceable here.
• Check the internal temperature rather than relying on timing alone, since ovens vary and fillet thickness changes everything.

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This recipe has taught me that sometimes the most generous meals are the simplest ones, built on good ingredients and respect for their natural character. Make this when you want to eat well and feel like you've done something kind for yourself or someone you care about.

Recipe Questions & Answers

→ How do you prevent salmon from drying out when baking?

Ensuring the salmon is coated evenly with oil and lemon juice helps retain moisture. Baking at 200°C (400°F) for about 15–18 minutes prevents overcooking, resulting in tender, flaky fillets.

→ Can I use dried dill instead of fresh?

Yes, dried dill can be used as a substitute at a reduced amount (about a third of fresh). It still imparts the characteristic flavor, though fresh dill offers a brighter herbal note.

→ What is the best way to check salmon doneness?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). Using a food thermometer provides the most accurate results.

→ Are lemon wedges necessary as a garnish?

Lemon wedges add a fresh, tangy element that brightens the dish but are optional. They can be squeezed over the salmon just before serving for extra zest.

→ What sides complement baked salmon with dill?

Light vegetables like steamed asparagus, roasted potatoes, or a crisp green salad complement the herbaceous salmon well and balance the meal nutritionally.