This oven-baked salmon with lemon and dill is the perfect balance of simplicity and elegance. It’s juicy, flaky, and bursting with bright, fresh flavors. With minimal ingredients and quick prep, this is the ultimate dish for weeknight dinners or special occasions.
The gentle baking process ensures that the salmon remains tender and moist, with a melt-in-your-mouth texture. Be sure to read the cook time carefully, as it’s different for wild salmon vs. farmed salmon.
For more restaurant-worthy salmon recipes, try my salmon simmered in spicy tomato sauce, slow-baked salmon with compound butter, or salmon piccata recipe next!
What You’ll Need
There are so few ingredients in this salmon recipe, just be sure the fish smells fresh and has a bright pink hue. Note that wild salmon will have a darker pinkish red color than farmed salmon (or salmon from the Atlantic or Norwegian water).
- Fresh salmon fillet — If you’re using frozen salmon, just be sure to thaw it completely overnight in a refrigerator, then pat dry with paper towels to absorb any excess moisture.
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper, to season the fish
- Lemon (zested, then cut into wedges for serving) — yes, you’ve gotta use fresh!
- Fresh dill, finely chopped
Ingredient Substitutions
- Fresh herbs: If you don’t have fresh dill, you can substitute with another fresh herb, such as chopped parsley, cilantro, or thyme. If you prefer to use dried herbs, you can use 1 tablespoon of dried dill (or other herb) in place of fresh.
- Lemon zest: In place of fresh lemon zest, you can use ½ tsp of dried lemon peel or a small squeeze of fresh lemon juice for a similar burst of citrus flavor.
- Salmon: If salmon isn’t available, this recipe works well with other fish like trout, arctic char, haddock, or cod.
Directions
This is a dream weeknight dinner recipe because it has just 3 ingredients outside of oil, salt, and pepper, and takes about 5 minutes to prepare. How can you beat that?!
- Prepare the salmon. Pat the salmon dry, then place on a parchment-lined sheet pan. Drizzle with olive oil, season with kosher salt and black pepper, then grate fresh lemon zest right on top. Generously sprinkle with chopped fresh dill.
- Bake the salmon. Transfer the fish to an oven preheated to 325°F (160°C), then bake for 15-17 minutes. If you’re using wild salmon, which tends to be thinner, begin checking at the 12-minute mark.
That’s the whole recipe! Serve with lemon wedges and enjoy! For another really quick-and-easy salmon recipe, you might like this macadamia nut-crusted salmon as well.
How To Know When Salmon Is Fully Cooked
The salmon should reach an internal temperature of 120°F (49°C) for medium-rare. You can use an instant-read thermometer to check the temperature in the thickest part of the fillet. The salmon should look opaque and flake easily with a fork.
Ari’s Best Tips!
- Don’t overcook the salmon: Baking at a lower temperature ensures even cooking and prevents the salmon from drying out. Keep an eye on it and check the temperature around the 12-15-minute mark.
- Zesting the lemon: Zest the lemon before cutting it into wedges for serving. The zest provides a more intense lemon flavor without adding extra acidity.
- Let it rest: Allow the salmon to rest for 2-3 minutes after baking. This helps the juices redistribute and keeps the salmon moist.
Make-Ahead, Leftovers, & Storage
- To make-ahead: This salmon is best enjoyed fresh, but you can prepare the seasoning (oil, salt, lemon zest, and dill) ahead of time. Store the seasoned salmon in the refrigerator for up to 4 hours before baking.
- Leftovers and storage: Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days. Remember, seafood has a shorter shelf life than chicken or beef. Reheat gently in the oven at 300°F or in a skillet over low heat to prevent it from drying out.
- To freeze: You can freeze baked salmon for up to 2 months. To freeze, allow the salmon to cool completely, then wrap it tightly in plastic wrap and place in a freezer-safe bag. Thaw in the refrigerator overnight before reheating.
Serving Suggestions
This oven-baked salmon is wonderfully versatile and pairs well with a variety of side dishes. Some ideas include:
- Garlic roasted potatoes for a hearty, comforting meal.
- Steamed asparagus or blistered green beans for a light and refreshing complement.
- Herb couscous or quinoa for a more Mediterranean-inspired dish.
- Crisp side salad with a lemon vinaigrette to enhance the citrusy notes of the dish.
Enjoy this flavorful, light, and easy-to-make oven-baked salmon with lemon and dill! It’s a foolproof recipe that’s sure to impress your family or guests.
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Flaky Oven-Baked Salmon with Lemon and Dill
Equipment
Ingredients
- 2½-3 lb side of salmon, skin on
- 2 Tbsp extra virgin olive oil
- 2 tsp kosher salt
- 2 tsp fresh lemon zest, from 1 medium lemon
- 3 Tbsp fresh dill, finely chopped
- ½ tsp freshly ground black pepper
Instructions
- Prepare the salmon. Preheat an oven to 325°F. Pat the salmon dry with paper towels. Line a rimmed baking sheet with parchment paper, then place the salmon on top. Drizzle with 2-3 Tbsp extra virgin olive oil, then sprinkle with about 2 tsp kosher salt. Zest 1 lemon evenly on top of the salmon, then sprinkle with 3 Tbsp chopped fresh dill and ½ tsp freshly ground black pepper.
- Bake the salmon. Transfer the salmon to the oven and cook for 15-17 minutes, or until the salmon reaches an internal temperature of 120°F. While the salmon cooks, cut the zested lemon into wedges for serving. Allow the salmon to rest for a few minutes, then enjoy hot with lemon wedges!
Notes
- I’ve made this with butter dolloped on top instead of oil or even with a light schmear of mayo brushed onto the salmon. Both are delicious options, so use what you prefer! Olive oil (or neutral oil) is easy and healthier, so I tend to do that.
- For a slightly different taste, you can use lime zest or orange zest.
- If you use wild salmon (which is much thinner than farmed salmon), check after 12-15 minutes for doneness.
- To make-ahead: This salmon is best enjoyed fresh, but you can prepare the seasoning (oil, salt, lemon zest, and dill) ahead of time. Store the seasoned salmon in the refrigerator for up to 4 hours before baking.
- Leftovers and storage: Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days. Remember, seafood has a shorter shelf life than chicken or beef. Reheat gently in the oven at 300°F or in a skillet over low heat to prevent it from drying out.
- To freeze: You can freeze baked salmon for up to 2 months. To freeze, allow the salmon to cool completely, then wrap it tightly in plastic wrap and place in a freezer-safe bag. Thaw in the refrigerator overnight before reheating.
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