Baked Salmon Lemon Dill

I slid the baking sheet into the oven one Wednesday evening, exhausted from work and craving something that felt like care without demanding much effort. The salmon fillets glistened under their bright green blanket of dill butter, and I remember thinking how odd it was that such simple ingredients could look so hopeful. Twenty minutes later, the kitchen smelled like lemon and warmth, and I felt calmer than I had all week.

The first time I made this for my sister, she arrived frazzled and hungry, kicked off her shoes, and sat at the counter while I pulled the tray from the oven. She took one bite, closed her eyes, and said it tasted like vacation. I still think about that whenever I make it now.

Ingredients

• Salmon fillets: Skin on keeps them moist and forgiving, but I peel it off after baking if Im not in the mood for it.
• Unsalted butter: Softened means you can actually stir it without your wrist cramping, and unsalted lets you control the seasoning.
• Fresh dill: The feathery green stuff that smells like spring and makes everything taste brighter than dried ever could.
• Lemon juice and zest: The zest is where the magic lives, all that fragrant oil sitting just under the skin.
• Garlic clove: One small one is plenty, minced fine so it melts into the butter instead of biting back.
• Salt and black pepper: Just enough to wake everything up without shouting over the fish.
• Lemon slices and dill sprigs: Totally optional, but they make the plate look like you tried, even on a Tuesday.

Instructions

Get the oven ready:

Preheat it to 200°C and line your baking sheet with parchment so nothing sticks and cleanup stays easy. I learned this the hard way after scrubbing baked on fish skin for twenty minutes once.

Make the dill butter:

Mash together the softened butter, dill, lemon juice, zest, garlic, salt, and pepper in a small bowl until its all one smooth, fragrant paste. If the butter is too cold, it will fight you.

Arrange the salmon:

Lay the fillets on the baking sheet skin side down, leaving a little space between them so the heat circulates. They should look relaxed, not crowded.

Spread the butter:

Spoon the dill mixture over each fillet and spread it gently across the top. It will melt and pool around the edges as it bakes, and thats exactly what you want.

Bake until done:

Slide the tray into the oven and set a timer for 15 minutes, then check. The salmon should be opaque and flake when you nudge it with a fork, but still look a little glossy in the center.

Serve it warm:

Transfer to plates, spoon any buttery pan juices over the top, and tuck a lemon slice alongside if you feel like it.

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One evening I served this with nothing but roasted asparagus and a glass of cold white wine, and my friend looked up from her plate and said she didnt know dinner could feel this light and this satisfying at the same time. That stuck with me, because it really does feel like both.

What to Serve Alongside

I usually reach for something green and simple, like steamed broccoli or a handful of arugula dressed with olive oil and lemon. Rice or quinoa works if you want something to soak up the buttery juices, and roasted potatoes make it feel more like a proper meal when youre extra hungry.

How to Store and Reheat

Leftovers keep in the fridge for up to two days in an airtight container. I actually prefer them cold, flaked over salad greens or tucked into a wrap with cucumber and mayo. If you want to reheat, do it gently in a low oven covered with foil, because the microwave turns salmon rubbery fast.

Small Tweaks That Work

If dill isnt your thing, parsley or tarragon will do the job without changing much. You can also add a pinch of red pepper flakes to the butter for a quiet kick, or swap the lemon for lime if thats what you have.

• Try capers mixed into the butter for a briny pop that cuts through the richness.
• Honey drizzled over the top before baking adds a subtle sweetness that surprised me in the best way.
• Skin on or off is your call, but leaving it on makes flipping easier if you decide to crisp it under the broiler for a minute.

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This is the kind of recipe I come back to when I need something reliable that still feels special. It never lets me down, and it always tastes like I took more time than I did.

Recipe FAQs

→ What type of salmon is best for this dish?

Fresh wild-caught or farmed salmon fillets work well, preferably with skin on to hold moisture during baking.

→ Can I prepare the lemon-dill butter ahead of time?

Yes, refrigerating the lemon-dill butter for 30 minutes enhances the flavors before spreading on the salmon.

→ What are good side dishes to pair with this salmon?

Steamed vegetables, rice, or fresh green salads complement the bright flavors nicely.

→ Is it necessary to bake salmon with skin on?

Skin on helps retain moisture and flavor but you can bake without it based on preference.

→ Can other herbs substitute dill in the butter mix?

Parsley or tarragon can be used to create different fresh herbal notes.