Simple ingredients, big fresh flavor.
It’s no secret around here…. this Lemon Dill Salmon has ABSOLUTELY stolen my heart. 🫶
With its super flaky flesh, fresh dill flavor, hints of garlic and butter, and then JUST enough lemon juice to balance it all out.
Even those loved ones of yours who didn’t think they liked salmon before will soon be humming a different tune. And you, my dear one, will be over the moon excited to learn how EASY this recipe is to make!
Yup, I’m talking slice up some fillets, plop them in a baking dish, coat them in a 5-ingredient butter sauce, and then bake it in the oven.
The entire process, from start to finish, will be done in under 20 minutes, making it perfect for busy weeknights!
I grow my own dill specifically for this recipe! So easy and delicious
– Kate
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Lemons. One lemon is cut into 4 slices. It’s best if you keep the lemon in slices so the juices slowly release while baking. Mixing lemon juice into the sauce will give the finished dish a more pungent flavor and can even become bitter if cooked too long.
- Salmon. You will need one pound of salmon that’s either already cut into fillets or one large piece. If it’s one piece, try to find a center-cut one so all of the fillets are about the same thickness.
- Dill. Fresh dill really is a must for this recipe. Dried dill can be used, but only use 1 teaspoon of it. Other fresh herbs may also be substituted such as rosemary, thyme, or even basil.
- Garlic. Fresh garlic cloves are a key component to the sauce. (I like to use a garlic press so it gets it really finely chopped!) When you’re drizzling the sauce over the salmon, make sure the garlic is spread out over all of the fillets. If not, someone may end up getting a big ole’ bite of too much garlic!
- Butter. Salted butter was used when testing, but unsalted can be used if you’d like to reduce the sodium. Feel free to substitute with a dairy-free alternative such as olive oil, avocado oil, or even ghee.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the salmon.
Cut the salmon into four 4-ounce portions, but leave the skin on—it’s actually WAY easier to remove after cooking.
Make the garlic butter sauce.
Whisk together the melted butter, minced garlic, dill, salt, and pepper in a small bowl.
Pro Tip: A little lemon zest will add an even bigger punch of citrus flavor to the sauce!
Season the salmon.
Place the salmon skin-side down in a greased 9×13-inch baking dish or on a sheet pan. Drizzle the garlic butter sauce evenly over the fillets, making sure the garlic is spread out.
Bake the salmon in the oven.
Top each fillet with a slice of lemon, then cover the dish with foil.
Bake in a 425°F oven for 13-15 minutes (less for thin fillets, slightly more for thicker ones) or until the salmon reaches an internal temperature of 145°F and the fish flakes easily with a fork.
For extra crisp edges, remove the foil during the last 2-3 minutes or you can even pop it under the broiler!
Pro Tip: Learn more about reaching the ideal internal temperature for salmon.
FAQs
Yes! Use 1 teaspoon dried dill for every 1 tablespoon fresh.
You can, but you definitely don’t have to! It actually peels off much easier after cooking.
Yes, baking it in foil packets keeps it extra moist. If you want it to have crisp edges, simply open the packet during the last few minutes of cooking to release some of the steam.
Absolutely! Just thaw overnight in the fridge before cooking.
Using a thermometer is the most accurate way—salmon is done when it reaches an internal temperature of 145°F. Or, you can simply see if the thickest portion flakes easily with the side of a fork.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days, or wrap tightly and freeze for up to 2 months. To reheat, warm in a 350°F oven for about 10 minutes, reheat gently in a covered skillet over medium-low heat, or microwave in 30-second intervals to prevent drying out.
What to serve with it?
This lemon dill salmon is the star of the show, but here are a few sides that will help round out the full meal:
Air Fryer Broccoli recipe, Roasted Cauliflower or Honey Roasted Broccoli, Chinese Green Beans with Garlic, and Broccoli Slaw are light options if you want to get your veggies in.
You also can’t go wrong with a Massaged Kale Salad with Avocado or a Lemon Arugula Salad if you have extra lemons!
Or, if you’re craving something heartier, try these Roasted Yukon Gold Potatoes or Instant Pot Mashed Red Potatoes.
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Lemon Dill Salmon Recipe
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Ingredients
- 1 pound salmon
- 2 tablespoons salted butter melted
- 2 garlic cloves finely minced
- 1 tablespoon chopped fresh dill
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 lemon slices
Instructions
- Preheat the oven to 425℉.
- If the salmon is not already cut into portions, slice it into four 4-ounce fillets, leaving the skin intact.1 pound salmon
- Spray a large 13 x 9 inch baking dish with non-stick cooking spray. Place salmon fillets into it, skin-side down, with a little space between each one.
- Whisk together the butter, garlic, dill, salt, and pepper in a small bowl. Drizzle equal amounts of the butter sauce over all of the fillets and place one lemon slice on each one.2 tablespoons salted butter, 2 garlic cloves, 1 tablespoon chopped fresh dill, 4 lemon slices, ½ teaspoon salt, ¼ teaspoon black pepper
- Cover the baking dish with a piece of aluminum foil and bake in the preheated oven for 12-15 minutes. Remove the aluminum foil during the last 2-3 minutes of cooking to allow the edges to crisp up slightly.
- Serve salmon immediately with additional fresh dill and lemon juice, if desired.
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Notes
-
- Salmon: If purchasing salmon as a whole piece, instead of pre-cut fillets, opt for a center cut piece so it cuts up more evenly in the oven.
- Fresh is key: Fresh garlic, lemon juice, and dill were used when testing and really up-level the flavor a ton!
- Garlic: Use a garlic press for the most finely minced garlic so it will evenly disperse throughout the sauce.
- Storage: Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Reheating: The best way to reheat this baked lemon salmon is to pop it back into a 300°F oven for 5-7 minutes. You can also heat it up in a covered skillet over medium-low heat for 4-5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Salmon Recipes
Salmon is one of my favorite protein sources, and there are SO many ways to enjoy it. Try one of these delicious recipes next!
I grow my own dill specifically for this recipe! So easy and delicious
Yay! So happy to hear you enjoyed the recipe, Kate! It’s always good to have dill on hand. Thanks so much for taking the time to leave a comment and rating!
We loved this recipe! No changes necessary and no left overs.
Yay! So happy to hear you enjoyed the recipe, Lisa! Thanks so much for taking the time to leave a comment and rating!
Wow this came out so tender and delicious
Yay! So happy to hear you enjoyed the recipe, Alex! Thanks so much for taking the time to leave a comment and rating!
This has just become one our family’s new favorites! Just made it tonight with outstanding results. Thank you so much for sharing your recipe.
You’re very welcome. So happy your family likes it so much!
If you really need the fish oil, I’ve found that Barleans causes no ill effects (fish burps) and that certainly wasn’t true with other brands. You can purchase it at Whole Foods.
Awesome! I’ll have to check that out. Thanks Susan.