Baked Salmon with Lemon Dill

There's something about the smell of lemon and dill hitting a hot oven that instantly tells you dinner is going to be good. I discovered this salmon combination one weeknight when I had exactly four fillets, a lonely lemon, and some dill my neighbor had insisted I take from her garden. Twenty minutes later, my kitchen smelled like a coastal restaurant, and I realized I'd stumbled onto something I'd make again and again.

I made this for my sister's surprise visit once, and she sat at my kitchen counter watching the salmon through the oven window like it was the most entertaining thing she'd seen all week. When she took that first bite and her eyes went wide, I knew I'd nailed it. That moment taught me that simple food, made with attention, says more than anything complicated ever could.

Ingredients

• Salmon fillets (4, about 6 oz each): Look for fillets that feel firm and smell fresh, not fishy. Skin-on keeps them moister, but skinless works just fine if that's what you have.
• Olive oil (2 tablespoons): Use something you actually like the taste of—this isn't the place to save money on oil.
• Fresh lemon juice (2 tablespoons) and zest (2 teaspoons): Fresh lemons make a real difference here; bottled juice tastes flat by comparison.
• Fresh dill weed, chopped (2 tablespoons): If you can get fresh, do it. Dried works, but use only 2 teaspoons since it's more concentrated.
• Garlic cloves, minced (2): Don't skip this—it adds a quiet savory note that grounds everything.
• Sea salt (1 teaspoon) and freshly ground black pepper (1/2 teaspoon): Season generously; salmon can handle it.
• Lemon slices (4) and extra dill sprigs: These aren't just pretty—they infuse flavor as everything bakes.

Instructions

Get your oven ready and prep your stage:

Preheat to 400°F and line a baking sheet with parchment paper. This small step keeps everything from sticking and saves you from scrubbing later.

Dry those fillets completely:

Pat the salmon with paper towels—any moisture clinging to the surface will steam instead of baking, and you want that nice gentle heat. Arrange skin-side down if yours has skin.

Mix your flavor base:

In a small bowl, combine the olive oil, lemon juice, zest, dill, garlic, salt, and pepper. Let it sit for a minute so the garlic releases its aroma into the oil.

Coat the salmon generously:

Brush or spoon that mixture over each fillet, making sure every surface gets some love. Don't be shy—this is where all your flavor lives.

Crown each fillet with lemon:

Top each one with a lemon slice. As it bakes, it'll soften and release juice directly onto the fish.

Bake until just done:

Slide into the oven for 15 to 18 minutes. The salmon is ready when it flakes easily with a fork and the center is opaque. Overbaking is the enemy here—it dries everything out.

Finish with flourish:

Pull it out, scatter extra dill on top if you have it, and get it to the table while it's warm. This is a dish that's best enjoyed fresh from the oven.

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One evening, a friend who claimed she didn't eat fish tried a bite of this almost by accident, and ended up eating half a fillet before she even realized it. She looked surprised, then grateful, then asked for the recipe. It's those quiet conversions that remind me why I love feeding people—sometimes all it takes is something simple, honest, and made with care.

Why Fresh Herbs Actually Matter Here

Dried dill tastes like dried dill—flat, sometimes a little dusty. Fresh dill tastes like the plant itself, bright and almost grassy, and that's what makes this dish feel alive instead of just seasoned. If you can keep a pot of dill on a sunny windowsill, it's worth the small effort. Even better, it makes your kitchen smell like someone who knows what they're doing, which is honestly half the battle.

The Beauty of Cooking in One Pan

There's a reason this method stuck with me. Everything happens in one place—no separate pots, no draining, no extra dishes waiting in the sink. The parchment paper makes cleanup feel almost laughably easy, and the salmon comes out tender because it's steaming gently in its own moisture and the lemon juice. It's efficiency without sacrificing flavor, which is exactly what weeknight cooking should be.

Serving and Pairing Ideas

This salmon is beautiful on its own, but it also plays well with others. Roasted asparagus alongside it is a classic for a reason—the bitterness balances the brightness. A light salad with a simple vinaigrette, or even just steamed green beans with a touch of garlic, rounds out the plate without overwhelming it. If you want something creamy, a dollop of Greek yogurt mixed with lemon juice and fresh dill is unexpectedly perfect.

• Roasted vegetables at 400°F for the same amount of time means everything finishes together.
• Squeeze an extra lemon wedge over the plate just before eating for a final brightness jolt.
• This dish leftovers beautifully—flaked salmon makes a great salad topping the next day.

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This recipe taught me that the simplest dishes, the ones that don't try too hard, are often the ones people remember. Make it when you want to feel like you've got your life together, or make it just because you deserve something delicious on a regular Tuesday.

Recipe Questions & Answers

→ How do I know when the salmon is done?

The salmon is fully cooked when it flakes easily with a fork and the flesh is opaque throughout the center.

→ Can I use dried dill instead of fresh?

Yes, you can substitute two teaspoons of dried dill weed for the fresh chopped dill in this dish.

→ What should the internal temperature be?

For safe consumption, the internal temperature of the salmon should reach 63°C (145°F).

→ Should I bake with the skin on or off?

You can bake it either way, but leaving the skin on helps keep the fillet moist during cooking.

→ What vegetables pair well with this?

Roasted asparagus, green beans, or a light Mediterranean salad complement the flavors perfectly.