This Baked Lemon Dill Salmon is fresh, flavorful, and so easy to make. Tender salmon fillets are brushed with olive oil, sprinkled with fresh lemon zest and dill weed then baked. Serve with my creamy Lemon Dill Sauce for even more bright, tangy flavor.
Quick Look: Baked Lemon Dill Salmon
- ⏲️Ready in: 20 minutes
- 👪Serves: 4
- 🥘Key Ingredients: Salmon fillets, olive oil, lemon zest, dried dill weed
- 🍳Method: Oven
- ⭐Difficulty: Easy
- 👩🍳Texture/Flavor: Tender, flaky salmon with hints of lemon and dill
- ☀️Best For: Quick, light weeknight dinners
- ✅Why You'll Love It: Big fresh flavor, plenty of protein, and ready in 20 minutes.
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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 20 minutes!
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Why You'll Love It
Quick & easy. With only 5 minutes of prep and about 15 minutes in the oven, dinner can be on the table in just 20 minutes.
Fresh, simple flavor. Lemon zest and dill add a bright, fresh flavor without covering up the natural richness of the salmon.
Protein-packed. Each serving has about 34 grams of protein, making this a satisfying choice for lunch or dinner.
Just a handful of ingredients. You only need salmon, olive oil, lemon zest, dill, salt, and pepper... nothing complicated.
Easy to dress up. Serve it as-is for a simple dinner, or spoon my creamy Lemon Dill Sauce over the top when you want a little something extra.
While we love Lemon Dill Salmon, we also enjoy Easy Grilled Salmon with BBQ Sauce when the weather is warm, and Miso Ginger Salmon for special occasions like an anniversary or birthday.
Key Ingredients
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.
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 squeeze some fresh lemon on top of the salmon after it's baked.
Why this works: Lemon zest adds fresh lemon flavor without extra liquid.
Try my Baked Pineapple Salmon, topped with a honey-olive oil glaze, smoky seasonings, and juicy pineapple rings.
Ingredient Substitutions
Other Fish You Can Use
- Redfish or drum: Firm, mild fish that pair beautifully with lemon and dill.
- Cod or halibut: Mild and flaky, although thinner fillets may cook more quickly.
- Catfish: Softer and a little more strongly flavored, but still delicious with lemon and herbs.
Dill Substitutions
- Tarragon: Slightly sweet with a subtle licorice flavor that pairs especially well with fish.
- Thyme: Earthy and savory for a warmer, more subtle flavor.
- Parsley: Fresh and mild when you want something that won't overpower the salmon.
How to Make Baked Lemon Dill Salmon
Photo 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.
Photo 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.
What to Serve with Lemon Dill 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).
Anne's Recipe Tips
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 145°F 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.
For an easy, budget-friendly option, my Old-Fashioned Salmon Patties are made with canned salmon and simple pantry staples for a quick and comforting meal.
Storing/Reheating
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.
Baked Lemon Dill Salmon FAQs
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 digital meat thermometer is super helpful! The USDA recommends cooking salmon to an internal temperature of 145°F (63°C).
Fresh dill has a brighter, more delicate flavor, while dried dill is earthier and a bit more intense. If using fresh dill, use 1 teaspoon of finely chopped fresh dill.
I recommend leaving the skin on while it bakes because it helps to keep the salmon moist. You can remove the skin after it bakes.
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Recipe
Baked Lemon Dill Salmon
Equipment
Ingredients
- 1-1.5 lbs salmon fillets (fresh or frozen) thaw salmon in the fridge overnight before using it
- 2 teaspoon olive oil
- ¼ teaspoon dried dill weed or 1 teaspoon fresh dill, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Zest from one lemon
- Lemon Dill Sauce (optional but oh so good!)
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
- Pat the salmon dry before seasoning. Removing excess moisture helps the olive oil and seasonings cling to the fish.
- Use similar-size fillets. Fillets that are close in thickness will finish cooking at about the same time.
- Don't overcook the salmon. The USDA recommends an internal temperature of 145°F; check the thickest part of the fillet with an instant-read thermometer.
- Cooking time can vary. Start checking a little early, especially with thin fillets, since thickness matters more than weight.
- Fresh lemon zest makes a difference. Zest the lemon directly over the salmon if you can-the fragrant oils released while zesting add wonderful fresh citrus flavor.
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.
Sydney says
This lemon dill salmon disappeared fast at our table. Bright, fresh flavor and perfectly cooked with very little effort. I made it once and immediately added it to the regular dinner rotation.