Level up dinner with this quick and easy recipe that delivers tender, flaky fish with perfectly balanced savory, citrusy, and herby notes!
I am seriously trying to eat healthier. I’ve replaced burgers with salad or soup for lunch about three times a week, and more fish has found its way to my dinner plate. I particularly like salmon for its meaty bite and mild flavor palate. This lemon-dill salmon recipe has become a regular fave—both for its quick and easy prep and for its bright and fresh flavors!
I love it when a dish requires only a few simple ingredients. You won’t need to go hunting for any unusual seasonings or imported specialties for this one. In fact, your most difficult choice for this recipe might be whether to go with skinless or skin-on fillets. That’s largely a matter of preference, but the skin is actually quite helpful in this recipe. It acts as a barrier between the delicate flesh and the hot pan, which can reduce sticking and help protect the fish from drying out as it bakes. Plus, the cooked flesh usually lifts cleanly away from the skin, making the intact transfer to a plate a breeze. And you can eat the skin or leave it behind.
If you opt for skinless fillets, be sure to grease your pan and avoid moving the fish once it’s placed so the underside can form a gentle crust. And check for doneness a minute or two early, as there’s no skin layer slowing the heat on its bottom side.
Either way, you’ll end up with a flaky, tender piece of fish with perfectly balanced savory, citrusy, and herbaceous notes in just over half an hour!
How can I be sure my salmon is done cooking?
The most reliable way to tell if salmon is done is to look for a few simple cues rather than relying only on the clock. The flesh should turn from translucent to opaque and flake easily when you nudge it with the tip of a fork while still looking moist in the very center. If you’re using a thermometer—my trusted guide—aim for an internal temp of about 140–145°F in the thickest part for a fully cooked piece, or pull it out a bit earlier if you prefer a slightly more tender, medium texture. Because carryover cooking will raise the temperature a few degrees as the salmon rests, it’s a good idea to start checking a couple of minutes before the minimum bake time and remove the fish as soon as it reaches your ideal doneness.
How do I store leftovers?
Let your lemon-dill salmon cool completely before storing—but never leave seafood at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months in freezer-safe containers or bags with as much air removed as possible. Thaw overnight in the fridge. Enjoy leftovers cold or reheat low and slow to avoid drying the fish. Covered in a 275–300°F oven, it’ll warm through without overcooking in about 10-15 minutes.
Serving suggestions
Serve lemon-dill salmon alongside light dishes that won’t overpower its delicate flavors. The citrus notes in a Mediterranean Salad With Pomegranate-Lemon Dressing and this delightful Pea And Lemon Risotto make great pairings. For a heartier meal, consider Roasted Potatoes And Carrots and Air-Fryer Asparagus.
Lemon-Dill Salmon
Ingredients
- 24 ounces salmon 1 whole fillet or 4 individual fillets
- 3 tablespoons lemon juice freshly squeezed, about 1 large lemon, plus additional slices for serving
- Fine sea salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh dill coarsely chopped
Instructions
- Preheat oven to 350°F. Prepare a 9×13-inch baking dish or a rimmed baking sheet with coating of nonstick cooking spray.
- Pat the salmon dry with paper towels. Place the fish in the prepared dish, skin‑side down, leaving a little space between pieces if using individual fillets.
- Drizzle the lemon juice evenly over the salmon, then season to taste with sea salt and freshly ground black pepper. Sprinkle the chopped dill over the top.
- Bake until the salmon is opaque, flakes easily with a fork, and registers 140-145°F on an instant‑read thermometer inserted into the thickest part, 18-22 minutes for a whole 24‑ounce fillet or 12-16 minutes for four individual fillets.
- Remove from the oven and let the salmon rest for 5 minutes. Serve warm with a slice of lemon if desired.
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