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Baked Salmon Recipe with Lemon

by on August 11, 2009 · 12 comments

Mom’s Baked Salmon with Lemon and Dill

This baked salmon recipe is simple and quick to make and makes salmon that’s subtle and delicate. The inspiration comes from my mother, who made this all the time. It’s her go-to dish — especially when entertaining. And you know what? Everyone just loves it. Simple fresh fish with simple flavors. The salmon is set on top of a bed of sliced lemons and fresh dill — we just love it so much.

How Mom Makes Her Baked Salmon Recipe

The recipe starts by making a bed of sliced lemons and torn fresh dill. Then, salmon which has been lightly seasoned with salt and pepper is set on top. Then, she adds a little bit of liquid (white wine, stock or water) to the baking dish and covers everything with foil. This way, the salmon stays extra moist.

After about 20 minutes of baking, the salmon is perfectly done, moist and delicious.

Mom’s Baked Salmon Recipe with Lemon and DillFor another baked salmon recipe, see our Sour Cream Baked Salmon Recipe or take a glance at all of our salmon recipes. This slow baked salmon recipe from Epicurious also looks very good.

5.0 from 1 reviews
Mom’s Baked Salmon Recipe with Lemon and Dill
 
Prep time
Cook time
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A quick and easy recipe for oven baked salmon fillets over lemon slices and fresh dill. You can even make this in less than 30 minutes.
Created By:
Yield: 4
You Will Need
  • 1 pound salmon fillet
  • ½ cup dry white wine (substitute: vegetable/chicken stock or water)
  • 1 lemon, cut into slices
  • 2 to 3 sprigs of fresh dill
  • 1 tablespoon of fresh chopped dill
  • 
1 tablespoon olive oil
  • Salt and freshly ground black pepper
Directions
  1. Heat oven to oven to 350 degrees F (177 degrees C).
  2. Place lemon slices and dill on the bottom of a large baking dish.
  3. Rub both sides of salmon with olive oil and season with salt and pepper. Arrange on top of lemon slices and dill. Scatter chopped dill on to the top of the salmon.
  4. Add wine (or stock/water) and cover with aluminum foil.
  5. Bake for 20 to 25 minutes. (Cooking time may vary depending on the thickness of your salmon, so you can tell the fish is done when it is easily flaked with a fork).

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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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12 Comments

1 Beverly Lynn February 17, 2010 at 10:31 am

I dont normally enjoy fish that much, but I am definitely going to give this recipe a try.

Reply

2 inspiredtaste February 17, 2010 at 10:42 am

Beverly – You should give it a try, it really is not super fishy and will turn out very moist.

Reply

3 Sarah January 15, 2012 at 3:38 am

Hello Joanne and Adam,

this is a great recipe. I like the pure taste of fish, with a little bit of lemon and dill. It is probably going to become my standard recipe for baking fish in the oven.

I wish you a lot of inspiration for new recipes!

Sarah

Reply

4 Joanne January 15, 2012 at 9:46 am

Thank you! It is one of our favorite ways to enjoy salmon!
-joanne

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5 TheFoodGospelAccordingtoRuth April 2, 2012 at 3:35 pm

This looks like just what I was looking for! Do you have any favorite sauces that you like to put on top of your fish? Thanks for sharing your recipe. I am going to try it tonight!!!

Reply

6 Joanne April 4, 2012 at 11:26 am

Try melted butter and fresh herbs, we like things pretty simple :)

Reply

7 Jayne April 7, 2013 at 2:36 am

This looks really good, great match of flavors. I’ve stuffed a larger piece of salmon with lemon and dill but not thought to cook a smaller piece like that, I will be trying this next time I have salmon!

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8 Courtney Smith April 16, 2013 at 7:29 pm

This is just how my granmother used to make it – and it always comes out super moist and delicious! we used to make a sauce out of dill, lemon, S&P and sour cream, but now I substitute non-fat greek yogurt. Both are equally delectable!

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9 marivic July 26, 2013 at 9:02 am

What type of wine would you recommend

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10 Joanne July 26, 2013 at 10:26 am

Something dry — Sauvignon Blanc or Pinot Grigio work well.

Reply

11 Deb Ragno October 29, 2013 at 1:10 pm

I have to come love salmon in the last year. Just had it for lunch today. I am definitely going to try this recipe. I would add that buying “wild caught” instead of “farm raised” salmon will make the dish a little healthier. There is less fat in wild caught salmon.

Reply

12 Joanne October 30, 2013 at 9:33 am

Thanks for the tips! Hope you love the recipe.

Reply

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