Baked Salmon Lemon Dill (Printable)

Salmon fillets baked with lemon and dill butter for a fresh, tasty main course.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (6 oz each), skin on or off

→ Lemon-Dill Butter

02 - 1/4 cup unsalted butter, softened
03 - 2 tablespoons fresh dill, finely chopped
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon lemon zest
06 - 1 small garlic clove, minced
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

09 - Lemon slices
10 - Extra fresh dill sprigs

# How To Make It:

01 - Set the oven to 400°F and prepare a baking sheet by lining it with parchment paper or lightly greasing it.
02 - In a small bowl, blend softened butter with chopped dill, lemon juice, lemon zest, minced garlic, salt, and black pepper until fully combined.
03 - Place salmon fillets skin side down on the prepared baking sheet.
04 - Evenly spread the lemon-dill butter over the top of each salmon fillet.
05 - Bake in the preheated oven for 15 to 18 minutes, until the salmon is opaque and flakes easily with a fork.
06 - Plate immediately and optionally garnish with lemon slices and additional dill sprigs.

# Tips from dashanddishes:

01 -
  • It tastes like youve been cooking all day but youll be done in under half an hour.
  • The butter melts into the fish and creates its own silky sauce without any extra steps.
  • It works for a quiet dinner alone or when someone you want to impress is coming over.
  • Leftovers are excellent cold on salad the next day, which I discovered by accident.
02 -
  • Dont overbake it or the salmon turns chalky and sad, check it at 15 minutes and trust your eyes.
  • If your butter is cold and lumpy, microwave it for just five seconds to soften it without melting.
  • The garlic can burn if you spread the butter unevenly, so make sure its mixed in well.
03 -
  • Let the salmon sit at room temperature for 10 minutes before baking so it cooks more evenly.
  • If you chill the dill butter for 30 minutes first, it stays in a neat mound on top instead of sliding off.
  • Use a fish spatula to lift the fillets off the pan without tearing them, it makes all the difference.

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