Baked Salmon with Dill Lemon (Printable)
Flaky salmon fillets cooked with a zesty lemon dill butter sauce for quick, elegant meals.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (6 oz each), skinless or skin-on
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
→ Lemon Dill Butter Sauce
05 - 4 tablespoons unsalted butter
06 - 2 tablespoons fresh dill, finely chopped
07 - 1 garlic clove, minced
08 - Zest of 1 lemon
09 - 2 tablespoons fresh lemon juice
10 - 1/4 teaspoon salt
11 - 1/8 teaspoon freshly ground black pepper
→ Garnish
12 - Lemon slices
13 - Additional fresh dill (optional)
# How-to Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry with paper towels, place on baking sheet, drizzle olive oil, and season with salt and pepper on both sides.
03 - Bake salmon for 12 to 15 minutes until opaque and easily flaked with a fork.
04 - In a small saucepan on medium heat, melt butter. Add minced garlic and sauté for 30 seconds until fragrant.
05 - Stir in dill, lemon zest, lemon juice, salt, and pepper. Cook for 1 additional minute, then remove from heat.
06 - Transfer salmon to plates, spoon warm lemon dill butter sauce over each fillet, garnish with lemon slices and extra dill if desired, and serve immediately.
# Expert Pointers:
01 -
- It's faster than takeout but looks like you've been cooking all day.
- The bright dill and lemon sauce transforms simple salmon into something that feels fancy without any fussing.
- Works just as well for a Tuesday dinner as it does when friends drop by unannounced.
02 -
- Don't skip patting the salmon dry because moisture on the surface keeps it from browning and cooking evenly.
- Watch your oven time carefully because overcooked salmon turns dry, but at 12 to 15 minutes you'll have buttery, tender fish every time.
- Make the sauce while the salmon cooks so everything arrives at the plate warm and the flavors are still bright.
03 -
- Let the butter sauce rest for a minute after cooking so the flavors marry together before you pour it over the hot salmon.
- For a lighter version, swap half the butter for olive oil and the sauce still tastes rich and delicious without feeling heavy.