Lemon and Dill Baked Salmon Recipe

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 15-20 minutes


  • Salmon: 4 (6-ounce) skin-on salmon fillets
  • Olive oil: 2 tablespoons
  • Lemon: 1 large, half sliced into thin rounds, half juiced
  • Fresh Dill: 3 tablespoons, chopped
  • Garlic: 2 cloves, minced
  • Salt: 1 teaspoon
  • Black pepper: ½ teaspoon


  • Baking dish or baking sheet
  • Aluminum foil (optional)
  • Small bowl


  • Preheat oven: Preheat your oven to 400 degrees F (200 degrees C). Line a baking dish or sheet with parchment paper or aluminum foil for easy cleanup (optional).
  • Prepare salmon: Pat the salmon fillets dry with paper towels. Lightly brush or drizzle olive oil over the salmon. Season both sides with salt and pepper.
  • Lemon dill topping: In a small bowl, combine the minced garlic, chopped dill, and the juice from half a lemon.
  • Assemble: Arrange the lemon slices in the baking dish, forming a bed for the salmon. Place the salmon fillets skin-side down on top of the lemon slices. Spread the dill mixture over the top of the salmon.
  • Bake: Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and has reached an internal temperature of 145 degrees F (63 degrees C).
  • Serve: Serve immediately with your favorite sides, such as roasted vegetables, rice, or a simple salad. Garnish with additional fresh dill and a squeeze of extra lemon juice, if desired.


  • Quality fish: For the best flavor, use wild-caught salmon.
  • Don’t overcook: Overcooked salmon becomes dry. Check for doneness early and often to avoid overcooking.
  • Make it creamy: Add a dollop of sour cream or Greek yogurt to the dill mixture for a richer sauce.
  • Variations: Experiment with different herbs like parsley or thyme or add a pinch of red pepper flakes for a touch of spice.

Enjoy your delicious and healthy Lemon Dill Baked Salmon!


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