Baked Lemon Dill Salmon

Baked salmon fillet topped with lemon zest and dill weed.

Tender salmon fillets are seasoned with fresh lemon zest and dill, then baked until perfectly flaky. This easy Baked Lemon Dill Salmon is fresh, flavorful, and ready in just 20 minutes.

Course Dinner, Entree

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 260kcal

Author Anne Clark

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