Perfectly Baked Salmon Recipe with Lemon and Dill

How to make perfectly baked salmon in less than 30 minutes. Jump to the Baked Salmon Recipe with Lemon and Dill or watch the quick video below to see how we make it.

The inspiration for this recipe comes from my mother, who made and continues to make 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 baked on top of a bed of sliced lemons and fresh dill and it’s all done in under 30 minutes.

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How to Make Perfectly Baked Salmon with Lemon and Dill

The trick to perfectly cooked salmon is to gently bake the fish in a little liquid — such as wine, stock, or water. Then cover the dish and bake until just cooked through. You could call this oven poached salmon. It’s practically no-fail.

The trick to perfectly cooked salmon is to gently bake the fish in a little liquid. You could call it oven poached salmon.

Chickpea Salad RecipeYOU MAY ALSO LIKE: This easy Chickpea Salad with Lemon and Dill. Make this simple salad with fresh lemon, herbs, cucumbers, and tomatoes in under 15 minutes.

Start by layering sliced lemons and fresh herbs on the bottom of the dish. Add lightly seasoned salmon fillets on top, add a splash of liquid and then cover with foil. After about 20 minutes, the salmon will be perfectly cooked, moist, and delicious. Note: Remember that cooking times will vary depending on the kind and thickness of salmon you are cooking. In the recipe below, we share how to tell if the fish is cooked. If your fish is quite thick, expect that the cooking time will be a few minutes longer than what we share below.

Here’s another baked salmon recipe:Sour Cream Baked Salmon

How to make perfectly baked salmon in less than 30 minutes.

Recipe updated, originally posted August 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne

Perfectly Baked Salmon Recipe with Lemon and Dill

  • PREP
  • COOK

The trick to perfectly cooked salmon is to gently bake the fish in a little liquid — such as wine, stock, or water. Then cover the dish and bake until just cooked through. You could call this oven poached salmon. It’s practically no-fail. If your fish is quite thick, expect that the cooking time will be a few minutes longer than what we share below.

Makes 4 Servings

You Will Need

One 1 1/2-pound salmon fillet, or two 12-ounce fillets, preferably wild-caught

1 tablespoon olive oil

Salt and fresh ground black pepper

1 lemon, cut into slices

3 to 4 sprigs of fresh dill, plus more for serving

1/2 cup dry white wine, such as Sauvignon blanc (substitute: fish stock, chicken stock, or water)


    Heat oven to 325 degrees F. Lightly oil and season both sides of the salmon with salt and pepper.

    Arrange lemon slices and fresh herbs on the bottom of a baking dish large enough to fit the salmon, and then place the salmon, skin-side down, onto the bed of lemon and herbs. Pour wine (or stock) into the baking dish, and then cover with aluminum foil.

    Bake the salmon until the fish flakes and white bubbles of protein appear on the surface, 12 to 30 minutes, depending on the thickness of the fillets. Check the salmon after 10 minutes to see it’s progress. Checking the temperature of the salmon using an internal thermometer is the best way to prevent overcooking. You want the thickest part of the salmon to read 135 degrees F. Take the salmon out of the oven and loosely cover with foil for 5 minutes (the fish will continue to cook during this time). Serve, scattered with chopped fresh herbs on top.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 6 ounces / Calories 300 / Protein 37 g / Carbohydrate 1 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 13 g / Saturated Fat 2 g / Cholesterol 91 mg
AUTHOR: Adam and Joanne Gallagher

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35 comments… Leave a Comment
  • Arlette February 5, 2017, 11:19 am

    I made it 2 weeks ago, i will make it again tonight!! It is delicious. Great recipe.

  • Joe January 23, 2017, 5:20 pm

    My salmon fillets were about a inch thick and I did just as the recipe says to do, l had to cook mine at 350 for 30 minutes before the fish started to flake, I really liked this recipe but there should be a chart to cook it at for the thickness of the fillets……

  • Teyana s December 23, 2016, 1:36 am

    I literally just made this & I loved it. I was a little nervous about making it but it turned out wonderfully. Thank you so much. 😊

  • Caitlin November 13, 2016, 8:56 pm

    325 is very low – did you mean 425? I tried it with 325, and the fish was still half raw at 18 minutes. (And the filets were about 1/4″ thick).

    • Joanne January 4, 2017, 2:25 pm

      Hi Caitlin, We cook the salmon at 325 degrees. Depending on the thickness of your fish, it may take a little longer to cook all the way through.

  • Kim November 1, 2016, 9:38 pm

    Hi guys! I’m currently preggo and want to eat a good healthy fish meal! I’ve searched all day. This has been the best recipe!! Cooking it right now!! Thanks for the recipe!!

  • Kathleen October 28, 2016, 5:13 pm

    Could you suggest what to serve with this?
    Thank you!

    • Joanne October 28, 2016, 6:28 pm

      Hi Kathleen, Since the salmon is so light, we usually serve it with a salad or mashed cauliflower.

  • Georgeann Smith August 21, 2016, 4:44 pm

    I have used this receip several times and has been very tasty. I just use White Cooking Wine and it does great. My company can’t believe how easy & quick to prepare.

  • Karina April 15, 2016, 12:26 am

    Adam and Joanna, thank you for sharing this recipe 🙂 I needed a last minute advice how to cook salmon and I got it 🙂 Despite the fact that didn’t have any white wine and dill at hand, my salmon came out so very delicious!!! Enjoyed 🙂

  • Deb Ragno October 29, 2013, 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.

    • Joanne October 30, 2013, 9:33 am

      Thanks for the tips! Hope you love the recipe.

      • George Frew December 28, 2016, 10:49 am

        Dec 12th my first salmon/dill meal in dutch oven..Hollandaise sauce/dill
        Tonight will be a repeat performance !! 🙂

    • Berma Beal October 28, 2016, 3:00 pm

      I know that wild caught salmon is healthier, but because it has less fat, it is also more dry. I much prefer farm raised salmon because it is so moist and mild tasting!

  • marivic July 26, 2013, 9:02 am

    What type of wine would you recommend

    • Joanne July 26, 2013, 10:26 am

      Something dry — Sauvignon Blanc or Pinot Grigio work well.

  • Courtney Smith April 16, 2013, 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!

  • Jayne April 7, 2013, 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!

  • TheFoodGospelAccordingtoRuth April 2, 2012, 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!!!

    • Joanne April 4, 2012, 11:26 am

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

  • Sarah January 15, 2012, 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!


    • Joanne January 15, 2012, 9:46 am

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

  • Beverly Lynn February 17, 2010, 10:31 am

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

    • inspiredtaste February 17, 2010, 10:42 am

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


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