Baked Salmon Lemon Dill (Printable Format)

Salmon fillets baked with lemon, dill butter for a fresh and flavorful main course.

# What You Need:

→ Fish

01 - 4 salmon fillets (6 oz each), skin on or off

→ Lemon-Dill Butter

02 - 1/4 cup unsalted butter, softened
03 - 2 tablespoons fresh dill, finely chopped
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon lemon zest
06 - 1 small garlic clove, minced
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

09 - Lemon slices
10 - Extra fresh dill sprigs

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, combine softened butter, chopped dill, lemon juice, lemon zest, minced garlic, salt, and pepper. Mix until smooth.
03 - Place salmon fillets on the prepared baking sheet, skin side down.
04 - Spread the lemon-dill butter evenly over the tops of the fillets.
05 - Bake for 15 to 18 minutes, until the salmon is opaque and flakes easily with a fork.
06 - Serve immediately, garnished with lemon slices and dill sprigs if desired.

# Expert Suggestions:

01 -
  • The butter does all the work, creating its own sauce as it bakes so you get restaurant flavor with almost no effort.
  • Cleanup is practically nonexistent thanks to the parchment paper, which means more time at the table.
  • It feels elegant enough for company but comes together so quickly you can make it on autopilot after a long day.
02 -
  • Letting the dill butter firm up in the fridge for half an hour before using makes it easier to spread and keeps it from sliding off the fish.
  • Overcooked salmon turns dry and chalky, so start checking at fifteen minutes and pull it the moment it flakes.
  • Room temperature fillets cook more evenly than cold ones, so take them out of the fridge ten minutes before you start.
03 -
  • Press the thickest part of the fillet gently with your finger, if it feels firm and springs back slightly, it is done.
  • Use parchment paper instead of foil so the butter does not react with metal and stay glossy and bright.
  • Double the butter recipe and keep half in the freezer, it transforms everything from chicken to roasted vegetables.

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