Description
This easy and flavorful Salmon with Lemon and Dill recipe features tender salmon fillets baked to perfection with a bright lemon and fresh dill marinade. Ready in under 30 minutes, it’s a healthy and delicious dinner option perfect for weeknights or special occasions.
Ingredients
Scale
Salmon and Marinade
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- Lemon slices for garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent the salmon from sticking.
- Prepare Marinade: In a small bowl, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, honey if using, and chopped fresh dill to create a bright and flavorful marinade.
- Season Salmon: Place the salmon fillets evenly spaced on the prepared baking sheet. Season each fillet generously with salt and pepper to enhance the natural flavors.
- Apply Marinade: Brush the lemon-dill mixture evenly over the top of each salmon fillet, ensuring they are well coated for maximum flavor.
- Garnish: Arrange lemon slices over the salmon fillets, adding both visual appeal and a hint of extra citrus fragrance during baking.
- Bake Salmon: Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily when tested with a fork, indicating it is cooked through but still moist.
- Rest and Serve: Remove the salmon from the oven and let it rest for 2-3 minutes to allow the juices to redistribute. Serve warm with side dishes such as roasted vegetables, rice, or a fresh salad.
Notes
- Use fresh salmon fillets for the best flavor and texture.
- The honey is optional but adds a subtle sweetness that balances the lemon’s acidity.
- Make sure not to overcook the salmon to keep it tender and moist.
- Feel free to substitute fresh dill with dried dill if fresh is unavailable, but use about one-third the amount.
- Leftover cooked salmon can be stored in the refrigerator for up to 2 days.
