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This lemon dill salmon recipe is my family’s favorite way to cook salmon. Thanks to our easy baking method, the fish stays moist, flaky, and melts in your mouth.
My mom makes the best baked salmon! Her secret is adding some liquid to the baking dish and covering it. This gently poaches the fish in the oven (you could even call it oven poached salmon).
This lemon dill recipe uses her foolproof method, and I’m so excited for you to try it! This salmon is especially delicious served with our creamy dill sauce.
Key Ingredients
- Salmon: Any salmon fillet will work for this recipe. However, I especially love those with a higher fat content, like sockeye, king, and coho. When baked, these types of salmon stay soft and moist.
- Lemon: My mom always places a slice of lemon underneath her fillets, and I do the same. It adds a lovely lemon aroma and flavor to the dish.
- Dill: Dill and salmon are such a classic pairing. I use fresh dill whenever possible, but you can substitute dried. I’ve shared tips for this below the recipe.
- White wine: My mom sticks with water (which is totally fine), but I love adding a little extra flavor with dry white wine. Use something light and dry, like sauvignon blanc, pinot grigio, or unoaked chardonnay. I also use white wine for this skillet poached salmon.
Find the full recipe with measurements below.
How to Make Lemon Dill Baked Salmon
Tip 1: Place salmon on a layer of fresh dill and lemon slices. Season your fillets with olive oil, salt, and pepper, then place the fillets down on top of the lemon and dill. You can leave the skin on for this recipe (it acts as an extra barrier, protecting the fish from overcooking).
Tip 2: Pour wine or water into the baking dish and cover with foil. Bake the salmon in a 325°F oven until it flakes easily with a fork. For 1-inch fillets, expect 10 to 15 minutes. The steamy environment from our poaching liquid keeps the fish super moist in the middle.
Serving Suggestions
This recipe is incredibly versatile and pairs well with a variety of side dishes. For a sauce, we highly recommend this dill sauce for salmon (it’s so good!). Then, for sides, I love serving it with cauliflower rice. Adam prefers classic mashed potatoes, while my son enjoys simple buttered noodles.
Veggies are always a great idea! Try roasted asparagus with a touch of garlic, sautéed zucchini, or my quick and easy sautéed cabbage.
If you’re looking for a salad, the recipe works wonderfully with a Caesar salad, this lemon orzo pasta salad, or a simple green salad with balsamic vinaigrette. Finally, salmon and cucumber is a classic pairing. Try our tangy cucumber salad or this avocado salad with cucumber.
More Salmon Recipes
Lemon Dill Baked Salmon
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PREP
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COOK
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TOTAL
The trick to perfectly baked salmon is gently baking it in a bit of liquid, like wine, stock, or water. Cover the dish and bake until just cooked through. You can call this recipe oven poached salmon. It’s practically foolproof. If your salmon is thick, expect the cooking time to be a few minutes longer than what we share below.
4 Servings
Watch Us Make the Recipe
You Will Need
1 ½ pounds salmon fillets, 1-inch thick, preferably wild-caught
1 tablespoon olive oil
Salt and fresh ground black pepper
1 lemon, cut into slices
4 sprigs of fresh dill, plus more for serving
1/2 cup dry white wine or water
Directions
1Preheat the oven to 325°F (162°C). Set aside a baking dish large enough to fit the fillets in one layer.
2Lightly oil and season both sides of the fish with salt and pepper. (Optionally, cut the salmon into four 6-ounce fillets.)
3Arrange lemon slices and dill on the bottom of the baking dish, then place the salmon skin-side down on top.
4Add wine to the baking dish, and then cover with aluminum foil.
5Bake until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of your fillets (thicker fillets may require longer). Check after 10 minutes to see its progress. The best way to prevent overcooking is to check the temperature of the salmon using an internal thermometer. The thickest part of the salmon should read 125°F.
6Take the salmon out of the oven, untuck the foil to cover the dish loosely, and set aside on the counter for 5 minutes. The fish will continue to cook during this time.
7Serve scattered with chopped fresh dill on top.
Adam and Joanne’s Tips
- Dried dill: Use 1 tablespoon dried dill. Add half of the lemon slices at the bottom of the dish, and sprinkle the rest over the top of the salmon.
- Wine: Use a light, dry wine like sauvignon blanc, pinot grigio, or unoaked chardonnay. Or substitute water.
- White stuff on cooked salmon: The white stuff around cooked salmon is called albumin. It’s perfectly fine to eat, but since it isn’t the prettiest thing to look at, I quickly scrape it away and spoon a bit of the cooking liquid from the bottom of the dish on top.
- The nutrition facts provided below are estimates.
Nutrition Per Serving
Serving Size
6 ounces
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Calories
300
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Protein
37 g
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Carbohydrate
1 g
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Dietary Fiber
0 g
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Total Sugars
0 g
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Total Fat
13 g
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Saturated Fat
2 g
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Cholesterol
91 mg
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