Some recipes don’t need much explaining because they just work — and this baked salmon with lemon and dill is one of them. It’s simple, fresh, and the kind of meal you can throw together without overthinking anything.
The salmon stays tender and flaky, the lemon adds just the right amount of brightness, and the dill gives it that clean, herby flavor that pairs perfectly with fish. It’s light but still satisfying, which makes it great for busy weeknights, meal prep, or even a relaxed dinner when you want something healthy without feeling like you’re “dieting.”
This is one of those reliable recipes you’ll keep coming back to, especially when you want real food made with real ingredients — no fuss, no heavy sauces, just good flavor.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 25 minutes
- Servings: 4 servings
- Cuisine: Mediterranean-American
- Category: Healthy Dinner Recipes
Ingredients
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 2 lemons (one sliced, one juiced)
- 2 tablespoons fresh dill, chopped
(or 1 tablespoon dried dill) - 3 garlic cloves, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Arrange the salmon fillets on the prepared baking sheet, skin-side down if applicable.
- Drizzle olive oil and lemon juice evenly over each fillet.
- Season with salt, black pepper, and minced garlic, rubbing it gently over the surface.
- Top with lemon slices and sprinkle fresh dill over each piece.
- Bake for 12–15 minutes, depending on thickness, until the salmon flakes easily with a fork.
- Remove from the oven and let rest for 2 minutes before serving.
Why You’ll Love This Recipe
- Simple ingredients with fresh, clean flavors
- Ready in under 30 minutes
- Naturally healthy and light
- Easy enough for weeknights, nice enough for guests
- Pairs well with almost any side
Pro Cooking Tips
- Choose salmon fillets that are similar in size so they cook evenly.
- Don’t overbake — salmon is best when just cooked through.
- Fresh dill gives the brightest flavor, but dried works in a pinch.
- For extra flavor, brush the salmon with garlic-infused olive oil.
- If the fillets are thick, add 1–2 extra minutes of baking time.
Recipe Variations & Substitutions
- Swap dill for parsley or thyme if that’s what you have.
- Add a light drizzle of honey for a lemon-honey salmon version.
- Sprinkle paprika or chili flakes for a little heat.
- Use butter instead of olive oil for a richer flavor.
- Add thin asparagus spears to the pan for an easy one-pan meal.
Storage & Reheating Tips
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the oven at 300°F or in a skillet over low heat to avoid drying it out.
Leftover salmon is also great cold on salads or flaked into wraps.
Nutrition Information (Approximate)
Per serving (based on 4 servings):
- Calories: 360
- Protein: 34g
- Carbs: 2g
- Fat: 22g
(Values are estimates and may vary.)
Frequently Asked Questions
How do I know when baked salmon is done?
When it flakes easily with a fork and looks opaque all the way through, it’s ready.
Can I use frozen salmon?
Yes, just thaw it completely and pat it dry before baking.
Should I bake salmon covered or uncovered?
Uncovered works best for this recipe so the salmon cooks evenly without steaming.
What sides go well with baked salmon?
Steamed vegetables, rice, quinoa, roasted potatoes, or a simple salad all pair well.
Can I make this recipe ahead of time?
It’s best fresh, but leftovers store well for quick meals the next day.
Final Thoughts
This Baked Salmon with Lemon and Dill is one of those dependable recipes that never lets you down. It’s fresh, simple, and exactly the kind of meal that makes healthy cooking feel easy.
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