Perfectly Baked Salmon Recipe with Lemon and Dill
Our baked salmon recipe with lemon and dill takes less than 30 minutes and makes perfect, tender salmon. By gently baking salmon in a small amount of liquid, the fish stays moist and tender. It practically melts in your mouth. Jump to the Baked Salmon Recipe with Lemon and Dill or watch the quick video below to see how we make it.
This quick and easy recipe never fails! The inspiration 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 loves it.
Our Sour Cream Baked Salmon Recipe is simple and delicious. We spread a mixture of sour cream, mustard and parmesan on top salmon fillets then bake them in the oven until done.
How to Make the Best Salmon in the Oven
The trick to perfectly cooked salmon is to bake the fish in a little liquid — you can use wine, stock, and even water. After adding the liquid, cover the fish and bake until just cooked. The salmon basically poaches in the liquid. You could also call this recipe oven poached salmon. It’s practically no-fail.
In addition to the liquid, we add flavor with a layer of sliced lemons and fresh herbs. In our photos, we’ve used fresh dill, but almost any tender herb will work in its place. Think about parsley, cilantro, thyme or even mint.
Place the salmon fillets on top of the herbs and lemon then cover with foil or parchment paper. After about 20 minutes, the salmon will be perfectly cooked, tender and delicious.
We love salmon, here’s another easy recipe for brown sugar rubbed salmon and green beans.
How to Tell When Salmon is Cooked
Your best bet for checking if salmon is cooked is a thermometer — we cook salmon to 125 degrees F, which means it will be soft, tender, and slightly pink in the center. The texture at this temperature is much better than when cooked to a higher temperature.
For a visual cue, look for the flesh to be somewhat opaque. Also, when inserting a knife into the salmon, it should slide through easily.
Note that the USDA recommends cooking salmon to 145 degrees F. Interestingly enough, Cooks Illustrated suggests that the ideal internal temperature of salmon (especially wild varieties) is 120 degrees F. Everyone has an opinion on this one, but for now, we are sticking to 125 degrees F.
You may also like these easy salmon recipes:
- For a different spin, try our Garlic Caper Butter Baked Salmon Recipe. We use the same method as this lemon herb salmon, but replace the stock with butter!
- Our Grilled Salmon is easy and is served on a bed of couscous and topped with grilled nectarines and crumbled goat cheese. Great for summer!
- Another favorite way to cook salmon is by grilling on a cedar plank. Try our Sweet Citrus Rubbed Cedar Plank Salmon.
- Adam loves these Pan-Seared Salmon Burgers. Thanks to a little agave, they brown nicely in the pan and taste amazing.
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
The trick to perfectly baked 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 125 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
- How to tell when salmon is cooked: Your best bet for checking if salmon is cooked, is a thermometer — we cook salmon to 125 degrees F, which means it will be soft, tender and slightly pink in the center. For a visual cue, look for the flesh to be somewhat opaque. Also, when inserting a knife into the salmon, it should slide through easily.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
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
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Simply the best salmon reciepe ever!
This is my favorite way to prepare salmon now, I make this regularly. The salmon always comes out perfectly cooked, very moist and full of flavor.
Loved this simple and basic recipe with easy clear directions I keep forgetting bc I haven’t made it for awhile. I love to bake a big fish, and then eat it all week with all kinds of sides like you suggested, and others. It’s true it’s great hot or cold! Thanks!!
I absolutely love this recipe, the dill and lemon do such a great job of being aromatic and also adding flavor to the salmon. Thank you for sharing this! Can’t wait to make it again!
I made this recipe on Friday for my girlfriend and she went crazy for it! She’s still talking about it today, days later. The fish stock at the bottom and the tin tent really kept the juice in. The salmon was tender, and flavorful. The fresh dill and organic lemon and garlic really kicked it up a few notches. The trick of looking for the protein bubble really helped me to gauge when it was done too. I will def make this for her again! Thank you for a wonderfully simple and delicious recipe.
What protein bubble are you referring to?
Today is Friday and I will cook this salmon I let you know how was, from the picture look delicious, Regards Maria
I found your website by accident and have made several of your recipes and my most favorite one right now is the salmon. Thank you for sharing your recipes.
I am having a dinner party for 8 people and will get a whole salmon filet. My question is…can I serve it cold.?
Hi Anne, yes this salmon is delicious cold.
HI,
I was hoping you could suggest amounts for making this for 20 people.
Thanks so much,
Mary Margaret
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.
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 👍
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…
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
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.
I made it 2 weeks ago, i will make it again tonight!! It is delicious. Great recipe.
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……
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. 😊
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).
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.
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!!
Could you suggest what to serve with this?
Thank you!
Hi Kathleen, Since the salmon is so light, we usually serve it with a salad or mashed cauliflower.
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.
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 🙂
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.
Thanks for the tips! Hope you love the recipe.
Dec 12th my first salmon/dill meal in dutch oven..Hollandaise sauce/dill
“Wonderful”
Tonight will be a repeat performance !! 🙂
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!
What type of wine would you recommend
Something dry — Sauvignon Blanc or Pinot Grigio work well.
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!
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!
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!!!
Try melted butter and fresh herbs, we like things pretty simple 🙂
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
Thank you! It is one of our favorite ways to enjoy salmon!
-joanne
I dont normally enjoy fish that much, but I am definitely going to give this recipe a try.
Beverly – You should give it a try, it really is not super fishy and will turn out very moist.