Baked Lemon Dill Salmon

Name: Baked Lemon Dill Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces salmon fillets, skin-on, about 6 oz each; 3 tbsp unsalted butter, softened; 1 lemon, zested and juiced; 2 tbsp fresh dill, chopped; 2 garlic cloves, minced; 2 tsp Dijon mustard; 1/2 tsp salt; 1/4 tsp black pepper, freshly ground; 2 tsp olive oil; 1 lemon, sliced into rounds

Salmon fillets brushed with a bright lemon-dill butter and baked until just flaky, making for an elegant yet weeknight-friendly dinner. Ready in 25 minutes with clean, fresh flavors.

25 minEasyServes 4380 cal/serving

AmericanDinnerOvenPescatarianHigh ProteinLow CarbHalal-friendlyGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 pieces salmon fillets, skin-on, about 6 oz each
3 tbsp unsalted butter, softened
1 lemon, zested and juiced
2 tbsp fresh dill, chopped
2 garlic cloves, minced
2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper, freshly ground
2 tsp olive oil
1 lemon, sliced into rounds

Instructions

1

Preheat oven to 400°F. Line a baking sheet with foil and brush with 2 tsp olive oil.
2

Mix 3 tbsp softened unsalted butter with lemon zest, 1 tablespoon lemon juice, 2 tbsp chopped fresh dill, 2 minced garlic cloves, 2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.
3

Pat 4 pieces about 6 oz each salmon fillets, skin-on dry and place skin-side down on the baking sheet. Spread the lemon-dill butter over the tops. Lay 1 sliced into rounds lemon over the salmon.
4

Bake 12-15 minutes until the salmon flakes easily and reaches an internal temperature of 145°F.
5

Squeeze remaining lemon juice over the fillets and serve immediately.

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Questions

What oven temperature does Baked Lemon Dill Salmon need?

For Baked Lemon Dill Salmon, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 15 minutes, in step 4. The target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Why pat it dry first in Baked Lemon Dill Salmon?

Step 3 reads: "Pat 4 pieces about 6 oz each salmon fillets, skin-on dry and place skin-side down on the baking sheet." Surface water has to boil off before anything can brown. Drying at step 3 means the food sears in the first minute instead of steaming.

Can I use another fish instead of salmon in Baked Lemon Dill Salmon?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Baked Lemon Dill Salmon uses 4 pieces salmon fillets, skin-on, about 6 oz each.

Is Baked Lemon Dill Salmon gluten-free?

Yes. As written, nothing in the ingredient list for Baked Lemon Dill Salmon is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the Dijon.

Does Baked Lemon Dill Salmon contain fish?

Yes: 4 pieces salmon fillets, skin-on, about 6 oz each. The full allergen list for this entry is dairy and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Baked Lemon Dill Salmon?

One serving (the recipe makes 4) is about 380 calories, with 34 g protein, 8 g carbohydrate and 18 g fat, plus 380 mg sodium. The figures are estimates computed from the ingredient list.

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