Flaky Oven-Baked Salmon with Lemon and Dill
If you're looking for a delicious, easy-to-make meal that feels gourmet, try my oven-baked salmon with lemon and dill. With just a handful of ingredients and minimal prep time, you can have a restaurant-quality seafood dinner on the table in under 30 minutes. An easy family dinner any night of the week!
Servings: 8 servings
Calories: 233kcal
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.
Nutrition
Calories: 233kcal | Carbohydrates: 0.2g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 78mg | Sodium: 644mg | Potassium: 698mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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