Baked Lemon Dill Salmon

Baked salmon fillet topped with lemon zest and dill weed.

Tender, juicy salmon soaks up zesty tangy lemon flavor and flavorful fragrant dill while it bakes! It looks fancy but it's super easy to make.

Course Dinner, Entree

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 260kcal

Author Anne Clark

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

Choose fresh salmon. Fresh salmon or high-quality frozen salmon is key. Look for a bright pink color and no overly fishy smell.

Don't overcook. The USDA recommends cooking salmon to an internal temperature of 145°F, but many people find it more tender and juicy at 125-130°F.

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.

Storing and Reheating. Store leftovers in an airtight container in the refrigerator 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.

Nutrition