Perfectly Baked Salmon Recipe with Lemon and Dill

Our baked salmon recipe with lemon and dill takes less than 30 minutes and makes the most 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 just loves it.

Sour Cream Baked Salmon RecipeYOU MAY ALSO LIKE: 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 gently 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 through. The salmon basically poaches in the liquid. You could even call this recipe oven poached salmon. It’s practically no-fail.

Our baked salmon recipe with lemon and dill takes less than 30 minutes and makes the most 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.

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.

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.

Our baked salmon recipe with lemon and dill takes less than 30 minutes and makes the most 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.

You may also like these easy seafood recipes:

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

  • 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
AUTHOR: Adam and Joanne Gallagher

Food Travel: Our Lives Outside the Kitchen

5 Days Exploring the San Juan Islands, Washington

We spent 5 days exploring the San Juan Islands in Washington State. See what we did and where we ate while we were there. Read More…

Subscribe to Dinner

We all struggle with what to cook for dinner and yes, I am definitely including Adam and me in that! So you never run out of inspiration, we want to send you a completely free weekly email with easy, delicious and fresh recipes perfect for dinner! Click Go to signup for free!

39 comments… Leave a Comment
  • Kealy July 14, 2018, 10:51 am

    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.

    Reply
  • Janny March 5, 2018, 5:13 pm

    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!!

    Reply
  • Billy November 29, 2017, 5:02 pm

    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!

    Reply
  • Jade August 22, 2017, 9:11 am

    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.

    Reply
    • RACQUEL March 16, 2018, 8:52 am

      What protein bubble are you referring to?

      Reply
  • Maria August 17, 2017, 8:27 pm

    Today is Friday and I will cook this salmon I let you know how was, from the picture look delicious, Regards Maria

    Reply
  • Jean Fox August 17, 2017, 4:26 pm

    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.

    Reply
  • Anne Wier June 13, 2017, 1:24 am

    I am having a dinner party for 8 people and will get a whole salmon filet. My question is…can I serve it cold.?

    Reply
    • Joanne July 28, 2017, 7:56 pm

      Hi Anne, yes this salmon is delicious cold.

      Reply

Leave a Comment or Review

Cancel reply

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. By submitting your comment, you are agreeing to our Privacy Policy.

* Required fields (Email address will not be published)

Did you make it? How was it?:

 

Previous Post: Next Post: