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
  • TOTAL

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)

Directions

    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
  • mary margaret Bell April 6, 2017, 4:44 pm

    HI,

    I was hoping you could suggest amounts for making this for 20 people.

    Thanks so much,
    Mary Margaret

    Reply
  • David March 21, 2017, 9:58 pm

    I made a full casserole pan. It looked just like yours. I cut a whole fillet into 5 four-inch pieces. I covered with foil and roasted at 350 for 25 minutes and rested for 10 minutes covered. The fish came out beautifully with the color consistent across the cut. I plated the fish just as it lay in the pan with the lemons below. I served it with a simple Greek yogurt, dill, lemon sauce. It was served with a fat California Chardonnay, asparagus and cubed yams roasted with sweet smoked Spanish Paprika. This is a mostly foolproof method cooking Salmon. I agree with the commenters that the assigned cooking time is not adequate.

    Reply
  • Suzie March 8, 2017, 7:11 pm

    We are cooking this tonight at 325 and is taking quite a bit longer than expected. Because the fish is a little bit thicker than the one in the photo but not that much .
    ** we always eat wild caught fish and the reason being is because farm raised fish is fed corn and things that they would not eat in the wild making it an inflammatory food. It’s always best to eat wild caught, on the same would go for other animals like beef/cows… The normal food for cows is grass and when cows are caged and given corn and the like… making them fatter.. that’s what we eat additional saturated fat from the cow… of course the flavor of grass fed beef and free range chickens is so much better and better for you 👍

    Reply
  • Autumn Zink February 24, 2017, 8:42 pm

    Finally got to make this tonight! All organic ingredients, even the Rose wine. It was wonderful! Served with mixed sautéed greens (kale, cilantro, arugula, beet greens, spinach all cut small,) then cooked in lard and garlic infused olive oil with tasted garlic Italian seasoning added cherry tomatoes near end. So good. Also baked sweet potato with only butter and a little cinnamon. It was perfect with the Rose wine. 🙂 This will be my favorite way to cook salmon 🙂 I don’t see a way to post a pic 🙁 I took a pic because the recipe said to…

    Reply
    • Adam March 9, 2017, 6:19 pm

      So glad you liked it! We would love to see your picture. You can post your photo on Facebook and/or Instagram. Be sure to use #inspiredtaste so we can find it. You can find us @inspiredtaste

      Reply
  • Marie February 14, 2017, 8:19 pm

    Perfecto!! I made it for my parents and family for St. Valentine’s Day. Moist, tasty, and easy to prepare. I used wild caught salmon, so will not bake for more than 30 minutes next time.

    Reply
  • Arlette February 5, 2017, 11:19 am

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

    Reply
  • 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……

    Reply
  • 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. 😊

    Reply
  • 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).

    Reply
    • 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.

      Reply
  • 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!!

    Reply

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