Baked Salmon Dill Lemon (Printable)

Tender salmon fillets baked and topped with creamy dill and lemon sauce for a fresh, vibrant taste.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (6 oz each), skin on or off
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Sauce

05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, minced
07 - 1 cup heavy cream
08 - Zest and juice of 1 lemon
09 - 2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried dill)
10 - 1 teaspoon Dijon mustard
11 - Salt, to taste
12 - Black pepper, to taste

→ Garnish (optional)

13 - Lemon slices
14 - Extra fresh dill

# How To Make It:

01 - Preheat the oven to 400°F and prepare a baking tray by lining it with parchment paper or lightly oiling it.
02 - Arrange salmon fillets on the tray, brush with olive oil, then season with salt and freshly ground black pepper.
03 - Bake the salmon fillets for 12 to 15 minutes until just cooked through and flaky.
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 heavy cream, lemon zest, lemon juice, and Dijon mustard. Simmer gently for 2 to 3 minutes, stirring frequently.
06 - Add chopped dill, season with salt and pepper, and cook for an additional 1 to 2 minutes until the sauce slightly thickens.
07 - Plate the baked salmon fillets and spoon the warm dill and lemon sauce over them. Garnish with lemon slices and extra fresh dill if desired.

# Expert Tips:

01 -
  • It comes together in thirty minutes, which means you can actually make this on a weeknight without stress.
  • The creamy dill sauce is bright enough to feel fancy but simple enough that nothing can go wrong.
  • Salmon is good for you, and this sauce makes you feel like you're doing something kind for your body.
02 -
  • Don't let the sauce boil hard or the cream will break and separate—keep it at a gentle simmer the whole time.
  • Fresh dill added at the end stays bright green; if you add it too early and let it cook, it turns dark and loses its fresh taste.
03 -
  • If your cream is cold from the fridge, warm it gently before pouring it into the hot butter so the sauce comes together smoothly.
  • The key to perfect salmon is not overcooking it—it keeps cooking a little even after you pull it out of the oven, so err on the side of taking it out a minute early.

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