Baked Salmon with Lemon Dill (Printable)

Light salmon baked with fresh lemon and aromatic dill for a healthy, satisfying meal.

# Ingredient List:

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

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

09 - 4 lemon slices

10 - Extra fresh dill sprigs (optional)

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 and arrange them on the prepared baking sheet, skin side down if using skin-on fillets.

03 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, chopped dill, minced garlic, sea salt, and freshly ground black pepper.

04 - Brush or spoon the marinade evenly over each salmon fillet.

05 - Place a lemon slice atop each fillet.

06 - Bake in the preheated oven for 15 to 18 minutes, until the salmon flakes easily with a fork and appears opaque in the center.

07 - Remove from oven, garnish with extra dill sprigs as desired, and serve immediately.

01 -

The lemon and dill work like magic together, making salmon taste brighter and less fishy than you'd expect.
It's genuinely fast—from raw to table in under thirty minutes, no fussing required.
One sheet pan means minimal cleanup, which feels like a small victory on busy nights.

02 -

Don't skip drying the salmon—wet fillets won't develop that gentle, tender texture you're after.
The line between perfectly cooked and overdone salmon is maybe two minutes, so start checking around the 15-minute mark if your oven runs hot.

03 -

If your fillets are thicker than usual, lower the oven temp to 375°F and give them an extra few minutes—better gentle and slow than rushed.
Lemon zest is the secret weapon that makes people ask what restaurant you ordered from, so don't skip it.