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

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.

Questions

Can I make Baked Lemon Dill Salmon dairy-free?

Yes. The dairy in this entry is 3 tbsp unsalted butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Baked Lemon Dill Salmon keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through.

Can I halve or double Baked Lemon Dill Salmon?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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