Baked Salmon with Lemon Dill (Printable)
Tender salmon fillets baked to perfection with a creamy lemon dill topping for an elegant main dish.
# What You'll Need:
→ Salmon
01 - 4 skinless or skin-on salmon fillets, each approximately 6 oz
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 lemon, sliced
→ Lemon Dill Sauce
06 - ½ cup sour cream or Greek yogurt
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon fresh lemon juice
09 - 2 teaspoons lemon zest
10 - 2 tablespoons fresh dill, finely chopped or 2 teaspoons dried dill
11 - 1 small garlic clove, minced
12 - ¼ teaspoon salt
13 - ⅛ teaspoon black pepper
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Arrange salmon fillets on the prepared baking sheet. Drizzle with olive oil, then season with salt and black pepper. Place a lemon slice atop each fillet.
03 - Bake for 12 to 15 minutes until the flesh flakes easily with a fork and the internal temperature reaches 145°F.
04 - In a small bowl, combine sour cream or Greek yogurt, mayonnaise, lemon juice, lemon zest, dill, minced garlic, salt, and black pepper. Whisk until smooth.
05 - Remove salmon from the oven and plate the fillets. Spoon the lemon dill sauce over the top or serve it alongside.
06 - Garnish with additional fresh dill or lemon wedges if desired.
# Expert Hacks:
01 -
- Dinner lands on the table in 30 minutes flat, no stress, no shortcuts.
- The lemon dill sauce tastes restaurant-quality but uses ingredients already hiding in your fridge.
- It's elegant enough for guests but simple enough for a regular Wednesday night.
02 -
- The sauce can be made hours ahead—actually, it tastes even better if it sits in the fridge; the flavors mellow together and find harmony.
- Frozen salmon thaws beautifully if you forget to plan; just move it to the fridge the night before, and it cooks just as well as fresh.
- Salmon's internal temperature matters more than time; an instant-read thermometer removes all guesswork and ensures you never dry it out.
03 -
- Pat your salmon fillets dry before seasoning; moisture is the enemy of a properly cooked, flaky texture.
- Don't skip the lemon slice on top—it's not just garnish; it's flavor infusion happening right there in the heat.