Lemon Dill Baked Salmon
Salmon fillets baked at 400°F under a lemon, garlic and fresh dill butter. Flaky, juicy and on the table in about 25 minutes with one baking dish.
- Prep10 min
- Cook14 min
- Total24 min
- Servings4
- Net carbs*1.9 g
- LevelEasy
This is the salmon we make when the week gets busy. Four fillets go into one dish, get spooned with melted butter, garlic, lemon zest and plenty of fresh dill, and bake for about 12 minutes. The edges turn golden, the center stays rosy, and the pan juices taste bright enough to drizzle over a side of green beans or a simple salad.
The biggest mistake with baked salmon is leaving it in too long. Pull it when the thickest part flakes at the edges but still looks slightly glossy in the middle, around 125°F. It keeps cooking for a few minutes on the counter. Letting the fillets sit out for 15 minutes before baking also helps them cook evenly.
Ingredients
Makes 4 fillets (1 per serving). Tap an item to check it off.
Equipment
- 9x13-inch baking dish
- Small saucepan or microwave-safe bowl
- Instant-read thermometer
Instructions
- Heat the oven to 400°F. Brush the baking dish with the olive oil.
- Pat the salmon dry with paper towels and set it skin side down in the dish. Season all over with the salt and pepper.
- Melt the butter in a small saucepan over low heat, about 1 minute. Take it off the heat and stir in the garlic, lemon juice, lemon zest and half of the dill.
- Spoon the lemon butter evenly over the fillets, letting some pool around them in the dish.
- Bake for 12 to 14 minutes, until the salmon flakes at the edges and the thickest part reads 125°F for medium or 140°F for well done.
- Rest for 3 minutes. Spoon the pan juices over the top, scatter on the rest of the dill and serve with the lemon slices.
Estimated nutrition per serving
- Calories
- 469
- Total carbs
- 2.3 g
- Fiber
- 0.4 g
- Net carbs
- 1.9 g
- Protein
- 35.1 g
- Fat
- 35 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Thin tail pieces cook faster. Tuck the thin end under itself so every fillet is about the same thickness.
- Add the garlic to the butter off the heat so it softens without browning and turning bitter in the oven.
Substitutions
- Fresh dill → dried dill Use 2 teaspoons dried dill in the butter and skip the fresh garnish. The carb estimate barely changes.
- Salmon → cod fillets Same weight. Bake 10 to 12 minutes since cod is leaner and thinner. Fewer calories per serving.
- Butter → olive oil Same amount for a dairy-free version. The sauce will be thinner but just as bright.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Airtight container with the pan juices, up to 3 days.
- Freezer
- Wrap each cooled fillet tightly and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat
- Cover with foil and warm in a 275°F oven for 10 to 12 minutes. Or serve cold, flaked over a salad.
Questions cooks ask
Should I bake salmon with the skin on?
Yes if you have it. The skin protects the bottom from drying out and slides off easily once cooked.
