Lemon dill baked salmon
Lemon and dill give oven-baked salmon a fresh finish without a heavy sauce. Use fillets of similar thickness and check the center rather than relying only on time.
25 minutes, start to finishLet’s make it.
- 01
Step 1
Heat oven to 200°C / 400°F (180°C fan). Put salmon in a baking dish, skin-side down if it has skin.
- 02
Step 2
Mix oil, lemon juice, garlic, salt and pepper and spoon over fish. Bake 12–15 minutes, depending on thickness.
- 03
Step 3
Check the thickest part reaches 63°C / 145°F; cook longer if needed. Scatter with dill and spoon over the cooked pan juices.
Make it your own.
- Add fresh dill after baking to keep its fragrance bright.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
