Salmon with Lemon and Dill Recipe

If you’re searching for a bright, elegant dinner that comes together in a flash, look no further than Salmon with Lemon and Dill. This classic seafood recipe blends tender, flaky salmon with a burst of citrus and a hint of fresh herbs, making every bite downright irresistible. It’s a guaranteed showstopper for family dinners or friendly get-togethers, and the best part? You don’t have to be a professional chef to pull it off! Trust me, this Salmon with Lemon and Dill is as easy as it is impressive, and I can’t wait for you to give it a try.

this Recipe

Ingredients You’ll Need

Every great dish starts with quality ingredients, and Salmon with Lemon and Dill is no exception. Each item plays a crucial role: the fish contributes richness, the citrus brings brightness, and fresh dill offers a lovely herbal note. Here’s what you’ll want on hand to create this vibrant, healthy main course.

• Salmon fillets: Choose fillets about 6 ounces each, ideally with the skin on to hold moisture and flavor during baking.
• Olive oil: Adds richness and helps keep the salmon moist while baking.
• Fresh lemon juice: The acidity brightens the salmon, balancing its natural richness.
• Lemon zest: Just a bit of finely grated zest infuses every bite with intense, fragrant citrus.
• Fresh dill (chopped): The herb’s delicate flavor pairs perfectly with both salmon and lemon, elevating the overall dish.
• Garlic cloves (minced): Bring a gentle savoriness and depth to the flavor profile.
• Salt and pepper: Essential for seasoning and drawing out all the nuanced flavors in the dish.
• Lemon slices (for garnish): Beautiful on the plate, they also infuse the fish with subtle, extra lemony notes.

How to Make Salmon with Lemon and Dill

Step 1: Prep the Oven and Pan

Start by preheating your oven to 400°F (200°C) for an even, reliable bake. Line a baking sheet with parchment paper or lightly grease it—this makes cleanup a breeze and helps prevent sticking. Trust me, these little steps at the start guarantee fuss-free serving later.

Step 2: Arrange the Salmon Fillets

Place each salmon fillet skin-side down on the prepared baking sheet. This not only keeps your fillets from curling but ensures the fish stays juicy while developing a lovely, flaky texture.

Step 3: Mix Up the Lemon-Dill Marinade

In a small bowl, whisk together olive oil, lemon juice, lemon zest, chopped dill, minced garlic, plus salt and pepper to taste. This quick marinade is what gives Salmon with Lemon and Dill its signature brightness and garden-fresh flair. Don’t skip the zest—it’s the secret to the dish’s vivid citrus punch!

Step 4: Brush and Top

Brush the marinade evenly over each fillet, making sure every little nook gets coated. This ensures every bite is flavorful. For maximum appeal, top each piece with a few thin lemon slices; these look gorgeous and add gentle, aromatic citrus as the fish bakes.

Step 5: Bake to Perfection

Slide the baking sheet into your hot oven and bake for 12–15 minutes. The salmon should flake easily with a fork and reach an internal temp of 145°F (63°C). Keep an eye on it the last few minutes—the line between perfectly cooked and overdone can be thin. Once done, finish with a sprinkle of extra dill if you love the herbal touch.

How to Serve Salmon with Lemon and Dill

Garnishes

Add a final shower of chopped fresh dill and a couple of extra lemon wedges for squeezing. This not only looks inviting, but the fresh dill and vibrant lemon intensify the flavors right before serving. A little visual flourish goes a long way in making your Salmon with Lemon and Dill feel restaurant-worthy!

Side Dishes

This dish goes beautifully with a range of sides. I particularly love pairing Salmon with Lemon and Dill with roasted asparagus, baby potatoes, or a crisp green salad. The fresh, light flavors complement the salmon’s richness without overpowering the dish. If you’re in the mood for something more substantial, try it with wild rice or a garlicky quinoa pilaf.

Creative Ways to Present

Individual plating makes every diner feel special: serve each fillet on a bed of arugula or spinach, topped with microgreens and edible flowers for a springtime vibe. Or, flake the salmon and arrange it over lemony couscous for a rustic, family-style dinner. However you choose to present it, Salmon with Lemon and Dill shines!

Make Ahead and Storage

Storing Leftovers

If you have leftover Salmon with Lemon and Dill, store it airtight in the refrigerator for up to 2 days. The lemon and dill flavors continue to gently infuse the fish, making it just as flavorful for a quick lunch the next day.

Freezing

Salmon with Lemon and Dill freezes surprisingly well. Once cooled, wrap each fillet tightly in foil or plastic wrap and store in an airtight bag for up to 2 months. Thaw overnight in the fridge before reheating for best texture and flavor.

Reheating

For best results, gently reheat your Salmon with Lemon and Dill, covered, in a 300°F oven until warmed through—about 10 minutes. If you’re in a hurry, use the microwave at low power and check often to prevent drying out. Spritz with a little fresh lemon juice before serving to revive its brightness.

FAQs

Can I substitute dried dill if I don’t have fresh?

Yes, you can use dried dill in a pinch! Use about one-third the amount (so roughly 2 teaspoons for this recipe). While the fresh herb’s flavor is more vibrant, dried dill still brings that signature taste to your Salmon with Lemon and Dill.

Is it possible to grill the salmon instead of baking?

Absolutely! Just oil your grill grates well and cook the salmon over medium-high heat for about 4–5 minutes per side, depending on thickness. The grill will add a light char and lovely smokiness to your Salmon with Lemon and Dill.

Can I make this recipe dairy-free?

Great news: Salmon with Lemon and Dill is naturally dairy-free! If you want a richer taste, you might swap in a bit of dairy-free butter alternative for the olive oil, but the original recipe is perfectly lactose-free as written.

What type Main Course

Any high-quality salmon fillet works well, including Atlantic, sockeye, or king salmon. Choose what’s freshest and available to you. Fillets with the skin on tend to stay juicier and are easier to handle either baked or grilled.

Can I use foil packets for this recipe?

Yes, cooking Salmon with Lemon and Dill in foil packets is a great option for locking in moisture and ensuring easy cleanup. Just assemble each fillet and its toppings on a piece of foil, seal well, and bake as directed. Perfect for busy nights or outdoor cooking!

Final Thoughts

I hope this cozy, flavorful Salmon with Lemon and Dill inspires you to bring a little brightness to your dinner table. It’s a favorite for good reason—fresh, quick, and bursting with personality! Try it once, and I have a feeling it’ll become a regular in your rotation.

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