Baked Salmon with Dill (Printable)

Tender salmon fillets baked with fresh dill, lemon, and garlic for a flavorful, nutritious dish.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (6 ounces each), skin-on or skinless

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
05 - 2 cloves garlic, minced
06 - 1 teaspoon sea salt
07 - ½ teaspoon black pepper

→ Garnish (optional)

08 - Lemon wedges
09 - Extra fresh dill

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat salmon fillets dry using paper towels and place them skin-side down on the prepared baking sheet.
03 - Combine olive oil, lemon zest, lemon juice, dill, minced garlic, sea salt, and black pepper in a small bowl.
04 - Evenly spoon and spread the dill mixture over each salmon fillet.
05 - Bake for 15 to 18 minutes until salmon flakes easily with a fork and internal temperature reaches 145°F.
06 - Plate the salmon, garnish with lemon wedges and additional dill if desired, and serve immediately.

# Expert Suggestions:

01 -
  • It feels elegant enough for company but honest enough for a Tuesday night, ready in less than half an hour.
  • The dill and lemon do something magical to salmon—bright, fresh, and somehow makes you feel like you're eating something that's genuinely good for you.
  • There's almost no way to mess this up, which means you can actually relax while it's in the oven instead of hovering anxiously.
02 -
  • Don't skip the drying step—wet salmon will steam instead of bake, and you'll lose that subtle caramelization that makes this special.
  • The lemon zest matters as much as the juice; zest has the essential oils that juice alone can't give you, so grate it fresh right over the bowl.
03 -
  • Cold salmon from the fridge cooks more evenly than room-temperature fish, and the skin stays more intact—remove it from the fridge only when the oven is already preheated.
  • The lemon mixture should look almost glossy; if it seems too dry, you can add another half tablespoon of olive oil to help it distribute and stay moist during baking.

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