Oven baked lemon dill salmon is a quick, easy recipe that will tantalize your tastebuds and satisfy your belly any time of the day. Great for entertaining!
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Every home chef loves to have that go to recipe that comes together quickly, doesn’t take a lot of prep, and doesn’t need a whole lot of brainpower to master. The kind of recipe that keeps you out of the drive through when you are dead on your feet after a long day.
This is that recipe.
We also love to have that recipe that you can serve at a brunch or backyard BBQ to impress your friends. The kind of dish that people rave about but you don’t want to share because it was too simple.
This is that recipe too.
First check out the recipe, then look below for the extra details. If there are any questions you have that I may have missed, let me know in the comments below.
Oven Baked Lemon Dill Salmon
- 1 12 - 16 ounce salmon fillet
- 1-2 whole lemons
- 2 tbsp olive oil
- 1/2 tsp dried dill
- 1/2 tsp garlic powder
- 1 dash salt
- 1 dash pepper
- Preheat oven to 375 degrees F.
- Line a baking sheet it with parchment paper.
- Remove the ends of one lemon and slice it into 1/4 inch thick rounds. Lay them out on the parchment paper to create a base for the salmon.
- Place the salmon skin side down on top of the lemons.
- In a small mixing bowl measure out the juice from the remaining lemon, dried dill, garlic powder, olive oil, salt and pepper. Whisk together and pour on top of the salmon, making sure to coat the top completely.
- Bake for 12 - 15 minutes, or until the internal temperature reaches 135 degrees for medium.
Oven Baked Lemon Dill Salmon Recipe Tips
This oven baked lemon dill salmon is light and flaky, with a bright lemony flavor and just the right amount of dill. It comes together in a snap and bakes up in less time than it will take to get everyone to the table.
This recipe calls for 1 salmon fillet. The piece I used was about 12 ounces and could serve on average between 3 and 4 people. There should be enough sauce to cover a larger piece, but the sauce is easy enough to prepare that you can make more if you need it.
First step is to turn on the oven to 375 degrees F. If you forget to do this first, you will be standing around waiting for the oven to heat. It comes together that quickly.
Make sure to line your baking sheet with parchment paper. This will keep everything from becoming a baked on caked on mess. Nothing ruins an easy recipe more completely than having a mess to clean up.
After you unwrap the salmon, carefully check it for bones by running your hands across the cut side (not the skin side). Typically frozen salmon or packaged salmon will have the bones removed in advance, but it’s better to check now instead of finding them later while eating. If you do find any, grab them firmly and gently pull straight out. A pair of fish bone tweezers works best.
A word about salmon skin. The recipe says to place the skin side down. If your salmon skin was already removed simply place it so the more appealing side is face up. If your salmon has skin and you don’t want to eat it, don’t bother removing it now – it’s much easier to remove after you’ve baked it.
The easiest method I’ve found is to move the salmon off the lemons and place it directly onto the pan. Grab a large fish spatula and slide it just between the skin and the flesh. They should separate easily. You can also remove the skin with your fork and knife as you eat.
This sauce does not include any kind of emulsifier, like egg or mustard, so it will start to separate as soon as you set it down. Simply stir it up again as you pour it on top of the fish.
I enjoyed the first serving of this oven baked lemon dill salmon piled on top of some Easy Oven Asparagus. I like my asparagus tender crisp, which takes about half of the time to cook as the salmon. I wrapped mine in the foil packet and placed it on the same pan when there was 8 minutes left. If you like your asparagus more tender, you could place it all in the oven at once.
The next day I enjoyed the leftovers served cold on a bed of spinach with a second batch of the sauce as a dressing. I finished it with of some Veggie Couscous Salad. You really can’t go wrong with this salmon.
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