Baked Salmon with Lemon Dill

I first made this salmon on a Tuesday night when I'd forgotten to plan dinner until 4 PM. My neighbor had just handed me a bunch of fresh dill from her garden, still wet with morning dew, and suddenly I knew exactly what to do. Twenty minutes later, the kitchen smelled like the coast—bright lemon, herbaceous dill, and that unmistakable richness of salmon hitting heat. It became the dish I'd make whenever I needed something that felt both easy and impressive.

Years ago I made this for my sister's boyfriend on their first visit to my place, and I remember being nervous about the impression I'd make. When he took that first bite and just closed his eyes, something clicked—I realized good food isn't about showing off, it's about making people feel welcome. That dish became our thing, and now whenever they come over, this is what they ask for.

Ingredients

• 4 salmon fillets (about 6 oz each): Skin-on fillets stay moister during cooking, but skinless works beautifully too if that's your preference or what your fishmonger has looking fresh that day.
• 2 tablespoons olive oil: The oil carries the garlic and dill flavor right into the fish, so don't skip it or use something too heavy like butter here.
• 1 large lemon: Thin slices on top do double duty—they steam the salmon and infuse it with brightness all at once.
• 2 tablespoons fresh dill: Fresh is so much better than dried, but if you only have dried, use just 2 teaspoons because it concentrates as it bakes.
• 2 cloves garlic, minced: This amount sounds small, but it's exactly right so the garlic flavor supports rather than overwhelms the delicate fish.
• 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper: These are your baseline—taste and adjust because everyone's palate is different.

Instructions

Get Your Oven Ready:

Heat to 400°F and line your baking sheet with parchment paper, which makes cleanup almost effortless and prevents sticking. This small step matters more than you'd think.

Dry and Position the Salmon:

Pat the fillets completely dry with paper towels—wet salmon won't brown, it'll steam. Lay them skin-side down so the skin crisps slightly while the flesh stays tender inside.

Build the Flavor Base:

Drizzle each fillet with olive oil, then scatter the minced garlic and chopped dill directly over top. The oil acts as a vehicle, carrying all those flavors into every flake of fish.

Crown with Lemon:

Overlap thin lemon slices on each fillet like you're creating a little roof. As everything bakes, those slices soften and release their juice directly into the salmon.

Bake Until Just Cooked:

Slide into the oven for 15–20 minutes, checking around the 15-minute mark by pressing gently with a fork—the fish should flake but still have moisture. Overcooked salmon turns mealy, so this is the moment to trust your instincts.

Finish and Serve:

Pull it from the oven, scatter any remaining fresh dill over top, add lemon wedges on the side, and bring it straight to the table while it's still warm and steaming.

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There was an evening when I made this for a friend who'd just gone through something hard, and we sat at my kitchen table in near silence, just eating and looking out at the garden. The simplicity of it felt right somehow—no fuss, no pretense, just nourishment and care on a plate. That's when this dish became more than a recipe to me.

Flavor Combinations That Work

The lemon-dill pairing is classic because it's naturally bright without being acidic in a harsh way, but don't think that's your only path. Fresh tarragon gives you an almost licorice undertone that's unexpectedly elegant, while parsley keeps things green and fresh without the anise quality dill brings. My partner swears by a tiny pinch of smoked paprika alongside the dill for something with more depth, and honestly, he's onto something.

What to Serve Alongside

Roasted potatoes with their edges turned golden are my automatic choice—they absorb the lemon pan drippings and feel substantial enough to balance the lightness of the fish. Steamed asparagus with a crack of sea salt is another favorite, especially in spring when asparagus just tastes alive. A simple green salad dressed with lemon vinaigrette echoes the flavors on the plate and adds brightness without making the meal feel heavy.

Make It Your Own

This recipe is genuinely a jumping-off point, not a rigid rule. The technique is what matters—dry the fish, oil it, season it, add acid and freshness on top, then bake it until it flakes. Once you own that technique, everything else is improvisation based on what's in your kitchen and what you're craving that day.

• Try adding thin slices of fennel or shallot under the lemon for a savory sweetness that salmon absolutely loves.
• A drizzle of white wine or even just a splash of lemon juice added to the pan before baking creates a light sauce you can spoon over everything.
• Capers, fresh herbs like chives, even a whisper of anchovy paste—all of these can live beautifully in this same framework.

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This salmon has become my answer to so many moments—when I want to feel nourished but not weighed down, when I'm cooking for people I care about, when I need dinner to happen fast. It's proof that the best meals often come from knowing a few basic things well and then trusting yourself to execute them.

Recipe FAQs

→ What temperature is best for baking salmon?

Baking salmon at 400°F (200°C) helps cook it evenly, producing a flaky texture without drying out the fish.

→ Can I use dried dill instead of fresh?

Yes, dried dill can be used; use about one-third the amount of fresh dill to maintain a balanced flavor.

→ How do lemon slices affect the flavor?

Lemon slices add a bright, citrusy aroma and slight acidity that complements the richness of the salmon.

→ Is it better to bake salmon skin-on or skinless?

Skin-on helps keep the salmon moist during baking and makes it easier to flip or remove after cooking.

→ What side dishes pair well with this baked salmon?

Roasted potatoes, steamed asparagus, or crisp green salads complement the flavors without overpowering the dish.