Baked Salmon Lemon Dill (Printable Version)

Salmon fillets baked to flaky perfection served with a bright lemon dill butter sauce.

# What You’ll Need:

→ Fish

01 - 4 skinless or skin-on salmon fillets, approximately 6 ounces each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper

→ Lemon Dill Butter Sauce

05 - 4 tablespoons unsalted butter
06 - 2 tablespoons fresh dill, finely chopped
07 - 1 garlic clove, minced
08 - Zest of 1 lemon
09 - 2 tablespoons fresh lemon juice
10 - 1/4 teaspoon salt
11 - 1/8 teaspoon freshly ground black pepper

→ Garnish

12 - Lemon slices
13 - Additional fresh dill, optional

# Directions:

01 - Set oven to 400°F. Line a baking sheet with parchment paper or apply a light grease.
02 - Pat the salmon fillets dry with paper towels, arrange on the baking sheet, drizzle with olive oil, then season both sides evenly with salt and black pepper.
03 - Place salmon in the oven and bake 12 to 15 minutes until the flesh is opaque and flakes easily with a fork.
04 - In a small saucepan over medium heat, melt the butter. Add minced garlic and sauté for 30 seconds until aromatic.
05 - Stir in chopped dill, lemon zest, lemon juice, salt, and pepper. Cook an additional minute, then remove from heat.
06 - Transfer salmon fillets to plates and drizzle with the warm lemon dill butter sauce. Garnish with lemon slices and extra dill if desired. Serve immediately.

# Top Tips:

01 -
  • Salmon comes out impossibly tender and flaky, never dry or overcooked.
  • The lemon dill butter sauce is bright enough to feel light, but rich enough to feel indulgent.
  • It looks like restaurant food but comes together faster than ordering takeout.
  • Works for weeknight dinners and fancy dinners without any fuss.
02 -
  • Salmon continues cooking slightly after you pull it out, so take it off heat when it still looks barely opaque in the very center.
  • Don't let the butter sauce sit too long or the dill will darken and lose its bright, fresh taste.
03 -
  • If your fillets are much thicker than an inch, tent them loosely with foil for the first 8 minutes to keep them moist while they cook through.
  • For a lighter sauce, swap half the butter for good olive oil—the results are still creamy and delicious, just with less richness.

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