Flaky baked salmon with lemon slices and fresh dill, served on a platter with roasted vegetables and a light lemon drizzle.
Baked salmon with lemon and dill is one of the easiest “looks fancy” dinners you can make. The salmon turns tender and flaky, the lemon keeps it bright, and dill adds that fresh, herby flavor that feels restaurant-worthy. This is perfect for busy weeknights, meal prep lunches, and quick healthy dinners.
Introduction
If you ever feel stuck on what to make for dinner, baked salmon is a lifesaver. It’s fast, it’s simple, and it tastes so good with just a few ingredients.
The standout trick is not overbaking. Salmon goes from juicy to dry quickly, so you want to bake just until it flakes easily with a fork. Trust me, pull it a little early—carryover heat finishes the job.
This baked salmon with lemon and dill is also a fan-favorite because it pairs with everything: rice, roasted vegetables, salads, and potatoes. Easy win.
Why You’ll Love This Baked Salmon with Lemon and Dill
- Easy weeknight dinner: Ready fast with simple ingredients.
- Juicy and flaky: Quick bake keeps salmon tender.
- Better than restaurant: Fresh lemon and dill make it taste special.
- Healthy and satisfying: A protein-packed main dish.
- Minimal cleanup: Bake on a lined sheet pan.
Ingredients for the Best Baked Salmon with Lemon and Dill
- Salmon fillet (2 pounds) – center-cut cooks evenly; use skin-on or skinless.
- Olive oil (2 tablespoons) – keeps salmon moist and helps seasoning stick.
- Lemon (1 large) – half for juice, half for slices.
- Fresh dill, chopped (2 tablespoons) – bright, herby flavor; dried dill works (2 teaspoons).
- Garlic, minced (2 cloves) – optional but delicious.
- Salt (1 teaspoon) and black pepper (1/2 teaspoon) – simple seasoning.
- Optional: Dijon mustard (1 teaspoon) – adds a little tang and helps dill cling.
- Optional: lemon zest (1 teaspoon) – extra bright flavor.
Helpful note: If your salmon is very thin on one end, fold that end under so it cooks more evenly.
Baked Salmon with Lemon and Dill Recipe Step-by-Step
- 1. Preheat: Heat oven to 400°F. Line a sheet pan with foil or parchment for easy cleanup.
- 2. Prep: Place salmon on the pan and pat dry with paper towels. This helps it roast instead of steaming.
- 3. Season: Brush with olive oil. Sprinkle salt and pepper. Stir lemon juice, dill, garlic, and Dijon (if using) and spoon over the top. Add lemon slices.
- 4. Bake: Bake 12–16 minutes, depending on thickness, until salmon flakes easily and looks opaque. If you have a thermometer, aim for about 125–130°F for juicy salmon.
- 5. Rest: Rest 3 minutes, then serve. If it looks a little dry, drizzle with more lemon juice and a touch of olive oil.
Tips for Perfect Baked Salmon
- Pat salmon dry so it bakes up tender, not watery.
- Don’t overbake—salmon keeps cooking after it comes out.
- Thicker fillets take longer; start checking at 12 minutes.
- Lemon and dill go best added fresh at the end too (save a pinch for garnish).
- For extra color, broil 1–2 minutes at the end (watch closely).
Variations & Substitutions
- Herb swap: Use parsley or chives if you don’t have dill.
- Garlic butter style: Use melted butter instead of olive oil for richer flavor.
- Spicy: Add a pinch of crushed red pepper.
- Honey-lemon: Add 1 teaspoon honey to the lemon mixture for a gentle sweet note.
- Bowl idea: Flake salmon into rice bowls with cucumbers and lemon.
Make-Ahead & Freezing
Fridge: Store cooked salmon 3–4 days in an airtight container.
Reheat: Warm gently at 300°F until just heated (microwave works, but can dry it out).
Freezer: Freeze cooked salmon up to 2 months. Thaw overnight in the fridge and reheat gently.
Serving Suggestions & Pairings
- Roasted potatoes or mashed potatoes
- Rice or quinoa
- Steamed green beans or asparagus
- A simple salad with lemon dressing
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings
Category: Main Course
Method: Bake
Cuisine: American
Diet: Gluten-free
Reader Review: Perfectly flaky and not dry at all. The lemon and dill make it taste fresh and bright.
If you make this baked salmon, please leave a rating and comment. Are you serving it with potatoes, rice, or salad?