Baked Salmon Dill Lemon (Printable)

Tender baked salmon paired with a creamy dill and lemon sauce elevates any meal with fresh zest.

# What You'll Need:

→ Fish

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

→ Sauce

04 - 2 tablespoons unsalted butter
05 - 2 cloves garlic, minced
06 - 1 cup heavy cream
07 - Zest and juice of 1 lemon
08 - 2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried dill)
09 - 1 teaspoon Dijon mustard
10 - Salt and black pepper, to taste

→ Garnish

11 - Lemon slices (optional)
12 - Extra fresh dill (optional)

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly oil it.
02 - Arrange salmon fillets on the prepared tray. Brush with olive oil and season evenly with salt and pepper.
03 - Bake the fillets for 12 to 15 minutes until just cooked through and flaky.
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, lemon juice, and Dijon mustard. Simmer gently for 2 to 3 minutes, stirring frequently.
06 - Incorporate chopped dill, season with salt and pepper, and cook for an additional 1 to 2 minutes until the sauce slightly thickens.
07 - Plate the baked salmon fillets and spoon the warm dill and lemon sauce over. Garnish with lemon slices and fresh dill if desired.

# Expert Suggestions:

01 -
  • It comes together in the time it takes to set the table, yet tastes like you spent all afternoon cooking.
  • The cream and lemon sauce transforms simple baked salmon into something that feels restaurant-worthy without any intimidation factor.
  • One pan, minimal cleanup, and you've got something that works for a quiet weeknight or impressing someone special.
02 -
  • Don't walk away from the oven—salmon can go from perfectly cooked to dry in about ninety seconds, and I've learned this lesson the expensive way.
  • Cold cream and warm sauce can break if you're not careful; add the cream slowly and keep the heat at a gentle simmer, not a rolling boil.
  • Taste the sauce before plating because that's when you can still fix it—add more lemon if it feels heavy, more dill if it tastes flat, more salt if it whispers instead of sings.
03 -
  • Pat your salmon dry with paper towels before seasoning it; moisture is the enemy of browning and even cooking.
  • Invest in a good instant-read thermometer—salmon is perfect at 48°C (120°F) internal temperature, and you'll never overcook it again.

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