Baked Salmon Dill Lemon (Printable)
Oven-baked salmon paired with a fresh dill and lemon sauce, ideal for weeknights or special meals.
# What You'll Need:
→ Fish
01 - 4 salmon fillets, approximately 6 oz each, skin-on or skinless
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Sauce
04 - 3 tablespoons unsalted butter
05 - 2 garlic cloves, minced
06 - 1/2 cup heavy cream
07 - Zest of 1 lemon
08 - 2 tablespoons fresh lemon juice
09 - 2 tablespoons fresh dill, finely chopped
10 - Salt and black pepper, to taste
→ Garnish
11 - Lemon slices, for serving
12 - Additional dill sprigs
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease an ovenproof dish.
02 - Pat the salmon fillets dry. Place them on the prepared baking surface, brush with olive oil, and season generously with salt and black pepper.
03 - Bake the salmon for 12 to 15 minutes, or until just cooked through and easily flaked with a fork. The internal temperature should reach 145°F.
04 - While the salmon bakes, melt the butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
05 - Stir in the heavy cream, lemon zest, and lemon juice. Allow to simmer gently for 2 to 3 minutes, stirring occasionally.
06 - Remove the saucepan from heat. Stir in chopped dill and season with salt and black pepper to taste.
07 - Serve salmon fillets plated with warm dill and lemon sauce spooned over each. Garnish with lemon slices and additional dill sprigs.
# Expert Tips:
01 -
- The sauce comes together in under five minutes while the salmon bakes, so you're never standing around waiting.
- It tastes like you spent an hour in the kitchen, but you'll have dinner on the table in half that time.
02 -
- Don't leave the salmon in the oven past 15 minutes unless the fillets are very thick, overcooked salmon turns chalky fast.
- Add the dill off the heat so it stays bright green and doesn't turn muddy or bitter.
03 -
- A Chardonnay or Sauvignon Blanc is perfect here, the acidity mirrors the lemon and the wine feels just right with the butter.
- If you can't find fresh dill, parsley works in a pinch, though the flavor will be milder and more grassy than herbal.