Baked Salmon Lemon Dill Weed (Printable)
Delicious, easy-to-prepare baked salmon featuring fresh lemon and aromatic dill. A healthy and satisfying meal for any occasion.
# What You'll Need:
→ Seafood
01 - 4 salmon fillets (approximately 6 ounces each), skin-on or skinless
→ Marinade & Flavorings
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 teaspoons lemon zest
05 - 2 tablespoons fresh dill weed, chopped (or 2 teaspoons dried dill)
06 - 2 garlic cloves, minced
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon freshly ground black pepper
→ Garnish
09 - 4 lemon slices
10 - Extra fresh dill sprigs (optional)
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry with paper towels. Arrange them on the prepared baking sheet, ensuring the skin side is down if using skin-on fillets.
03 - In a small bowl, combine olive oil, lemon juice, lemon zest, chopped fresh dill (or dried dill), minced garlic, sea salt, and freshly ground black pepper.
04 - Brush or spoon the prepared mixture evenly over the salmon fillets.
05 - Place one lemon slice on top of each salmon fillet.
06 - Bake for 15 to 18 minutes, or until the salmon flakes easily with a fork and is just opaque in the center.
07 - Remove the salmon from the oven. Garnish with extra fresh dill sprigs if desired. Serve immediately.
# Expert Suggestions:
01 -
- It's shockingly simple to prepare, making it a perfect weeknight hero when you're short on time but still want something elegant.
- The flavors are incredibly fresh and vibrant, a true celebration of spring and summer, yet comforting enough for any season.
02 -
- The absolute biggest mistake you can make with salmon is overcooking it; keep a close eye and pull it out just as it starts to flake.
- I once used dried dill because I was out of fresh, and while it was fine, the vibrancy and aromatic lift of fresh herbs truly transform this dish.
03 -
- To ensure perfectly cooked, moist salmon every time, use an instant-read thermometer; aim for an internal temperature of 60°C (145°F) for medium rare to medium, knowing it will continue to cook slightly after removal.
- Patting the salmon fillets bone dry before applying the marinade is a subtle but crucial step; it allows the flavors to adhere better and helps achieve a slightly crisper exterior, especially if using skin-on fillets.