Baked Salmon with Dill (Print)
Tender salmon fillets baked and topped with a fresh lemon dill butter sauce, perfect for any evening.
# What You 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 Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry with paper towels. Arrange them on the prepared baking sheet. Drizzle with olive oil and season both sides with salt and black pepper.
03 - Bake the salmon for 12 to 15 minutes, depending on thickness, until just opaque and flakes easily with a fork.
04 - While the salmon bakes, melt the butter in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in dill, lemon zest, lemon juice, salt, and pepper. Cook for one more minute and remove from heat.
05 - Transfer the baked salmon to serving plates. Spoon the warm lemon dill butter sauce over each fillet. Garnish with lemon slices and extra fresh dill if desired. Serve immediately.
# Expert Advice:
01 -
- The butter sauce comes together in the time it takes the salmon to bake, so you're never standing around waiting.
- It tastes restaurant-quality but doesn't require any fancy techniques or intimidating steps.
- Works equally well for a quiet Tuesday or when people are coming over and you want to impress them quietly.
02 -
- Don't skip patting the salmon dry—it's the single thing that separates a flaky fillet from a steamed one.
- If your butter breaks and looks greasy, you cooked it too hot or added something cold to it; medium heat is genuinely all you need.
03 -
- Room temperature salmon cooks more evenly than cold salmon straight from the fridge; pull it out 10 minutes before baking.
- Mince your garlic right before you need it—pre-minced garlic tastes like regret.