Easy Baked Salmon with Dill is the kind of dinner you can make on autopilot and still feel great about. Melted butter, dried dill, and onion powder do the seasoning while the oven handles the rest. Four salmon steaks in 30 minutes, with just 1g of carb per serving.
Craving a dinner that feels elegant but is secretly effortless? This Easy Baked Salmon with Dill is your new weeknight hero. It’s buttery, flaky, and comes together in 30 minutes with minimal cleanup. The moment you smell the rich butter and dill baking in the oven, you’ll be hooked. This is the simple, healthy meal you’ve been looking for!
Ingredients
• 16 oz 454g salmon fillets (approx. 4 steaks)
• 2 tbsp 30ml salted butter, melted
• 1 tsp dried dill weed
• 1 tsp (5 ml) onion powder
• 0.5 tsp (2.5 ml) ground black pepper
• 0.5 tsp (2.5 ml) salt (adjust to taste)
Instructions
1. Preheat your oven to 400ºF (205ºC) and ensure the oven rack is positioned in the center.
2. Lightly grease a baking dish or line it with parchment paper for easy cleanup.
3. Arrange the 16 oz (454g) of salmon fillets inside the prepared baking dish, ensuring they are spaced out and not overcrowding the pan.
4. Brush the 2 tbsp (30ml) of melted butter evenly over the tops of the salmon fillets to act as a binder for the spices.
5. In a small bowl, mix the 1 tsp (5 ml) dried dill, 1 tsp (5 ml) onion powder, 0.5 tsp (2.5 ml) pepper, and salt, then sprinkle this mixture evenly over the buttered fillets.
6. Bake in the preheated oven for 20 minutes, or until the fish is opaque and flakes easily with a fork (aim for an internal temperature of 145°F / 63°C).
7. Remove the Easy Salmon Steaks with Dill from the oven and transfer them to a serving platter immediately to serve warm.
Nutritional Information
• Here is the estimated nutrition per serving based on the listed (1/4 of the recipe).
• Calories: 295 kcal
• Carbohydrates: 1 g
• Protein: 23 g
• Fat: 21 g
• Saturated Fat: 6 g
• Cholesterol: 70 mg
• Sodium: 350 mg
Pro Tips
• 1. Pat It Dry: Before adding your butter or seasoning, take a paper towel and gently pat the salmon fillets dry. Removing excess moisture ensures the butter sticks better and prevents the fish from steaming, giving you a better texture.
• 2. Bring to Room Temperature: Let your salmon sit on the counter for about 10–15 minutes before baking. Cooking cold fish straight from the fridge often leads to uneven cooking, with the outside drying out before the center is done.
• 3. Watch for the “White Stuff” (Albumin): If you see a lot of white protein bubbling up on the sides of your salmon, it is a sign it might be slightly overcooking. Pull it out of the oven as soon as it is opaque and flakes easily.
• 4. Fresh vs. Dried Dill: While this recipe calls for dried dill for convenience (it is more potent, so you use less), fresh dill is fantastic too! If swapping, use 1 tbsp (15 ml) of fresh dill for every 1 tsp of dried dill listed.
FAQ
Q: How do I know when the baked salmon is done
A: The salmon is perfectly cooked when it becomes opaque and flakes easily with a fork. For a precise measurement, use a meat thermometer to check for an internal temperature of 145°F (63°C). If you see a lot of white protein (albumin) bubbling on the surface, it’s a sign it’s ready or slightly overcooked.
Q: Can I use fresh dill instead of dried for this recipe
A: Yes, you can definitely use fresh dill. Since dried herbs are more concentrated, you’ll need to use more fresh dill to get the same flavor. A good rule of thumb is to use 1 tablespoon (15 ml / 0.5 fl oz) of fresh dill for every 1 teaspoon of dried dill called for in the recipe.
Q: What is the best way to prepare salmon before baking
A: For the best texture, pat the salmon fillets completely dry with a paper towel. This helps the butter and seasonings adhere properly and prevents the fish from steaming. It’s also recommended to let the salmon sit at room temperature for 10-15 minutes before baking to ensure it cooks more evenly.
Q: How can I prevent my salmon from sticking to the pan
A: To prevent sticking and make cleanup effortless, the recipe suggests either lightly greasing your baking dish or lining it with parchment paper before you arrange the salmon fillets.
Pro Tips
- Pat the salmon fillets dry with a paper towel before brushing on the butter. Dry fish holds the butter and seasoning better and bakes rather than steams.
- Let the salmon sit on the counter for 10-15 minutes before it goes into the oven. Cold fish straight from the fridge cooks unevenly, drying at the edges before the center is done.
- Keep the fillets spaced out in the baking dish so they aren't overcrowding the pan. Even heat circulation keeps the texture consistent.
- If you see white protein (albumin) bubbling up on the sides, the salmon is nearing overdone. Pull it from the oven as soon as it's opaque and flakes easily, around 145°F / 63°C internal.
- Swapping in fresh dill? Use 1 tablespoon of chopped fresh dill for every 1 teaspoon of dried dill in the recipe.
Frequently Asked Questions
Can I use fresh dill instead of dried dill?
Yes. Use 1 tablespoon of fresh chopped dill for every teaspoon of dried dill listed. Fresh dill gives a brighter finish, though dried is more potent and convenient.
How long and at what temperature should I bake the salmon?
Bake it at 400ºF / 205ºC for about 20 minutes, until the fish is opaque and flakes easily and the internal temperature reaches 145°F / 63°C.
Can I use frozen salmon fillets?
Yes, as long as you thaw them completely first and pat them very dry before adding the butter and seasoning. Extra surface water keeps the butter from sticking.
Is this baked salmon keto?
It fits easily. Each of the four servings has 1g of carbs and 23g of protein, with 21g of fat from the salmon and butter.
Recipe card below.
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Easy Baked Salmon with Dill
Ingredients
Method
- Preheat your oven to 400ºF (205ºC) and ensure the oven rack is positioned in the center.
- Lightly grease a baking dish or line it with parchment paper for easy cleanup.
- Arrange the 16 oz (454g) of salmon fillets inside the prepared baking dish, ensuring they are spaced out and not overcrowding the pan.
- Brush the 2 tbsp (30ml) of melted butter evenly over the tops of the salmon fillets to act as a binder for the spices.
- In a small bowl, mix the 1 tsp (5 ml) dried dill, 1 tsp (5 ml) onion powder, 0. 5 tsp (25 ml) pepper, and salt, then sprinkle this mixture evenly over the buttered fillets.
- Bake in the preheated oven for 20 minutes, or until the fish is opaque and flakes easily with a fork (aim for an internal temperature of 145°F / 63°C).
- Remove the Easy Salmon Steaks with Dill from the oven and transfer them to a serving platter immediately to serve warm.
