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Baked Salmon With Garlic and Dill - Simple, Fresh, and Flavorful

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets (about 4 fillets, 5–6 ounces each), skin-on preferred
  • Fresh garlic (3–4 cloves)
  • Fresh dill (a small bunch)
  • Lemon (1–2, for zest and juice)
  • Unsalted butter (2–3 tablespoons)
  • Olive oil (1–2 tablespoons)
  • Kosher salt
  • Freshly ground black pepper
  • Optional: paprika or red pepper flakes for a little heat
  • Optional: lemon slices for garnish

Method
 

  1. Preheat the oven. Set your oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil a baking dish to prevent sticking.
  2. Prep the salmon. Pat the fillets dry with paper towels. Dry surfaces brown better and help the seasonings stick.
  3. Make the garlic-dill mixture. Finely mince the garlic and chop the dill. In a small bowl, combine garlic, dill, melted butter, olive oil, the zest of 1 lemon, and a squeeze of lemon juice. Stir in a pinch of salt and pepper. The mixture should be spoonable, not runny.
  4. Season the fish. Sprinkle the salmon evenly with salt and black pepper. Place the fillets skin-side down on the prepared sheet or dish.
  5. Add the flavor. Spoon the garlic-dill mixture over the top of each fillet, spreading it to the edges. If you like a hint of heat, dust with paprika or red pepper flakes. Lay a thin lemon slice on each piece if you’re using them.
  6. Bake until just done. Cook for 10–14 minutes, depending on thickness. Thinner tail pieces may take closer to 10 minutes; thicker center cuts may take 14. The salmon is ready when it flakes easily with a fork and is opaque on the outside with a slightly translucent center.
  7. Rest briefly. Let the salmon sit for 2–3 minutes after removing from the oven. This helps the juices settle and keeps it moist.
  8. Finish with lemon. Squeeze a little fresh lemon juice over the top right before serving for a bright finish.
  9. Serve. Pair with steamed asparagus, roasted broccoli, a simple salad, or herbed rice. A spoonful of the pan juices over the plate ties everything together.