Lemon Dill Salmon is baked in the oven for a dish that’s a total crowd-pleaser! Tender, juicy salmon soaking up zesty lemon vibes and flavorful fragrant dill! It looks fancy but it's super easy to make. Serve it with my Lemon Dill Sauce for an out of this world flavor kick that’s zesty, creamy, and totally unforgettable.
Let the oven work its magic making tender, flaky, deliciously melt-in-your-mouth salmon without you breaking a sweat. Just like my Cajun Baked Salmon, dinner is ready in under 20 minutes!
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Why You'll Love It
Ahh salmon...you gotta love it, right? It has a rich, mildly sweet, and slightly buttery flavor. It's easy and versatile, too. You can bake it, pan fry it, grill it, broil it, or make salmon patties out of it. We eat it on a regular basis!
The flavor possibilites are endless, too. While we love Lemon Dill Salmon, we also enjoy Grilled BBQ Salmon when the weather is warm, and Miso Ginger Salmon for special occasions like an anniversary or birthday.
What to Serve with Salmon
Salmon goes with anything and everything from Mexican Cornbread to Roasted Brussels Sprouts. Here are a few meal plans to consider when serving salmon:
Meal Plan 1: Honey Roasted Carrots and Parsnips, Crusty Garlic Bread. (optional dessert Skillet Apple Crisp).
Meal Plan 2: Bake salmon and fresh green beans together on the same pan, Cauliflower Casserole. (optional dessert Keto Chocolate Mug Cake).
Meal Plan 3: Crunchy Ramen Noodle Salad, Yeast Rolls. (optional dessert Apricot Nectar Pound Cake).
Ingredients You'll Need
Salmon fillets – you'll need 1 to 1.5 lbs, and depending on the cut of your salmon, this could be 2 to 4 fillets. We love using the tail end of the salmon because the flavor of seasoning distributes well and we like the ends a little crispy!
Dried dillweed – this can be swapped for fresh dillweed as well!
Salt and pepper – I like to use pink Himalayan or sea salt for the minerals!
Lemon zest – I love to add a little lemon zest to the salmon to give it that extra lemony flavor! You can also add a little lemon juice if you prefer; I personally like to squeeze some fresh lemon on top of the salmon after it's baked.
Ingredient Substitutions
If you want to switch things up, here are some tasty ingredient swaps for both the salmon and dill weed that keep the dish interesting:
Swaps for Salmon
- Catfish – Softer texture but with stronger flavor, it's a great, hearty swap.
- Red Fish – An excellent swap, red fish has a mild, slightly sweet flavor and a firm, flaky texture; it also bakes beautifully.
- Drum Fish – It’s a bit milder and less oily than salmon but still has a nice firm, flaky texture, and still works well with lemony herbs.
- Cod or Halibut – Mild and flaky, perfect for a lighter flavor but may cook faster.
- Chicken Breast – If you’re not in the mood for fish, chicken pairs well with lemon and herbs for a similar flavor vibe. Cooking times will vary as chicken takes longer to cook than fish.
Swaps for Dill Weed
- Tarragon – Sweet and slightly licorice-like, with a nice herbal kick.
- Thyme – Earthy and a bit woodsy, perfect for a warmer, subtler flavor.
- Parsley – Fresh and mild, great for a hint of green without overpowering.
- Basil – Sweet and slightly peppery; it’s fresh with lemon.
- Rosemary – Strong and piney, ideal for a bolder, heartier swap (use sparingly).
How to Make Lemon Dill Salmon
Step 1. Place salmon skin side down on a parchment lined baking sheet. brush or rub olive oil on top. Sprinkle each salmon evenly with dried dillweed, salt, black pepper, and lemon zest.
Step 2. Bake for 10-15 minutes (or until fully cooked, varies based on thickness of your salmon).
Serving suggestion. Top baked salmon with a generous portion of lemon dill sauce and enjoy.
Tips for Success
Choose fresh salmon. Fresh salmon or high-quality frozen salmon is key. Look for a bright pink color and no overly fishy smell for the best flavor.
Don't overcook. Aim for an internal temperature of 125-130°F (52-54°C) for perfectly baked salmon.
Let it rest. After baking, let the salmon sit for a couple of minutes. This helps the juices redistribute and keeps it moist when you cut in.
Tips for Leftovers
Storing and Reheating. Store cooked and cooled salmon in an airtight container in the fridge for up to 2 days. Reheat gently so that the salmon doesn't dry out. To freeze it, wrap the salmon tightly in plastic wrap and place it in a freezer bag. It’ll stay good for up to a month but may lose some of its texture.
Make a salad. Cold leftover salmon is perfect in a salad. Flake it and add to a mixed greens salad with avocado, cherry tomatoes, and a lemon vinaigrette for a fresh meal.
Frequently Asked Questions
Scoring (cutting shallow slits in the fish) can help seasonings penetrate deeper, but it may also lead to some dryness. It’s best if you’re marinating for a stronger flavor but not strictly necessary for lemon dill.
Perfectly baked salmon should flake easily when pierced with a fork. It should feel firm to the touch but still springy. A meat thermometer is super helpful! The USDA recommends cooking salmon to an internal temperature of 145°F (63°C), but many people find it best at 125-130°F (52-54°C) for a more tender, juicy texture. Alaska Salmon Company has this neat Fish Cooking Temperature Guide.
Fresh dill has a brighter, more delicate flavor, while dried dill is earthier and a bit more intense. If using dried, use about a third of the amount you would for fresh dill to avoid overpowering.
More Fish and Seafood Recipes
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Recipe
Baked Lemon Dill Salmon
Equipment
- sheet pan
- citrus zester
Ingredients
- 1-1.5 lbs salmon fillets
- 2 teaspoon olive oil
- ¼ teaspoon dried dill weed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Zest from one lemon
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place salmon skin side down and brush or rub olive oil on top. Sprinkle each salmon evenly with dried dill weed, salt, black pepper, and lemon zest.
- Bake for 10-15 minutes (or until fully cooked, varies based on thickness of your salmon). The USDA recommends cooking salmon to an internal temperature of 145°F (63°C), but many people find it best at 125-130°F (52-54°C) for a more tender, juicy texture.
- Let the salmon rest for a couple of minutes, then enjoy! Take your salmon to the next level by topping it with a generous portion of lemon dill sauce.
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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