Lemon Dill Salmon bakes in a buttery lemon bath under a generous layer of dill and garlic powder. It's a 35-minute dinner with barely any cleanup and a sauce you'll want to spoon over everything. The fillets come out flaky and moist at just 2g of carbs per serving.
Craving a dinner that looks like it came from a high-end restaurant but takes less than 35 minutes to make? You’ve found it. This Lemon Dill Salmon is my secret weapon for busy weeknights. It’s incredibly simple, packed with bright, fresh flavors, and results in perfectly flaky, melt-in-your-mouth fish every single time. Get ready to impress everyone, including yourself!
Ingredients
• 1 lb / 454g Salmon fillets
• 0.25 cup / 60 ml Butter, melted
• 0.25 cup / 60 ml Fresh lemon juice
• 1 tbsp Dried dill weed
• 0.25 tsp (1.3 ml) Garlic powder
• 0.5 tsp (2.5 ml) Sea salt, or to taste
• 0.25 tsp (1.3 ml) Fresh ground black pepper, or to taste
Instructions
1. Directions
2. Preheat oven to 350°F / 180°C. Place salmon fillets skin-side down in a lightly greased 9×13 inch baking dish.
3. In a small bowl, whisk together the melted butter and fresh lemon juice until combined.
4. Drizzle the butter-lemon mixture evenly over the salmon fillets.
5. Sprinkle the dill, garlic powder, sea salt, and black pepper evenly over the top of the fish.
6. Bake for 25 minutes, or until the salmon is opaque and flakes easily when tested with a fork.
7. Remove from the oven and let rest for 3-5 minutes before serving. Spoon any extra pan juices over the fillets.
Nutritional Information
• Calories: 338 kcal
• Carbohydrates: 2 g
• Protein: 23 g
• Fat: 26 g
• Saturated Fat: 9 g
• Fiber: 0.2 g
Pro Tips
• Pat the salmon fillets dry with a paper towel before seasoning. This helps the sauce adhere properly and gives you a better texture.
• For the juiciest salmon, remove it from the oven as soon as it flakes easily. If you see white protein (albumin) seeping out, it’s a sign it’s nearly done or slightly overcooked.
• Using fresh dill? Substitute with 3 tablespoons (45 ml / 1.5 fl oz) of fresh chopped dill for every 1 tablespoon (15 ml / 0.5 fl oz) of dried dill for a more vibrant flavor.
• Let the salmon rest for 3-5 minutes after baking. This allows the juices to redistribute throughout the fillet, ensuring every bite is moist and tender.
FAQ
Q: Can I use fresh dill instead of dried
A: Yes, absolutely. For a more vibrant flavor, you can substitute the 1 tablespoon (15 ml / 0.5 fl oz) of dried dill with 3 tablespoons (45 ml / 1.5 fl oz) of fresh chopped dill.
Q: How do I know when the salmon is cooked
A: The salmon is done when it is opaque and flakes easily with a fork. To keep it juicy, remove it from the oven as soon as it flakes. If you see white protein (albumin) seeping out, it’s a sign it’s nearly done or slightly overcooked.
Q: What temperature should I bake lemon dill salmon
A: You should preheat your oven and bake the salmon at 350°F or 180°C (350°F) for approximately 25 minutes.
Q: Is this recipe suitable for skin-on salmon
A: Yes, this recipe works perfectly with skin-on salmon. The instructions direct you to place the fillets skin-side down in the baking dish.
Pro Tips
- Pat the salmon fillets dry with a paper towel before seasoning. The butter-lemon mixture adheres much better to dry fish, and the texture improves noticeably.
- If you're swapping in fresh dill, use 3 tablespoons of chopped fresh dill for every 1 tablespoon of dried. The fresh herb gives a much more vibrant flavor.
- Bake the fillets skin-side down in the dish. The skin protects the delicate flesh and keeps the fillets from sticking to the pan.
- Take the salmon out of the oven as soon as it flakes easily. White protein (albumin) seeping out is a sign it's nearly done or slightly overcooked.
- Let the fillets rest 3-5 minutes before serving and spoon the pan juices back over the top. The rest lets the juices redistribute so every bite stays moist.
Frequently Asked Questions
Can I use fresh dill instead of dried dill?
Yes. Use 3 tablespoons of chopped fresh dill for every 1 tablespoon of dried dill called for in the recipe. It gives a brighter, more aromatic finish.
How do I know when the salmon is finished baking?
It's done when it flakes easily with a fork after about 25 minutes at 350°F / 180°C. If you see white albumin seeping out, it's time to pull it from the oven.
How do I store and reheat leftovers?
Keep leftover fillets covered in the fridge for up to 2 days and reheat them gently so they don't dry out. Spoon the saved pan juices over the top when serving again.
Is lemon dill salmon keto-friendly?
Yes. Each of the four servings has 2g of carbs and 23g of protein, with 26g of fat coming from the salmon and melted butter.
Recipe card below.
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Lemon Dill Salmon
Ingredients
Method
- Directions
- Preheat oven to 350°F / 180°C.
- Place salmon fillets skin-side down in a lightly greased 9x13 inch baking dish.
- In a small bowl, whisk together the melted butter and fresh lemon juice until combined.
- Drizzle the butter-lemon mixture evenly over the salmon fillets.
- Sprinkle the dill, garlic powder, sea salt, and black pepper evenly over the top of the fish.
- Bake for 25 minutes, or until the salmon is opaque and flakes easily when tested with a fork.
- Remove from the oven and let rest for 3-5 minutes before serving. Spoon any extra pan juices over the fillets.
- Pat the salmon fillets dry with a paper towel before seasoning. This helps the sauce adhere properly and gives you a better texture.
- Using fresh dill? Substitute with 3 tablespoons (45 ml / 1.5 fl oz) of fresh chopped dill for every 1 tablespoon (15 ml / 0.5 fl oz) of dried dill for a more vibrant flavor.
- Let the salmon rest for 3-5 minutes after baking. This allows the juices to redistribute throughout the fillet, ensuring every bite is moist and tender.
