This whole baked salmon fillet with a simple creamy lemon and dill sauce is the kind of recipe that earns a permanent spot in your weekly rotation — quick, healthy, and genuinely delicious.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Fish Dinner Recipes

At A Glance

• Ready In: 30–35 minutes
• Serves: 4–6 (depending on the size of the fillet)
• Diet: Gluten-Free, High-Protein, Low-Carb
• Nutrition Highlights: Rich in omega-3 fatty acids and protein
• Main Ingredients: Whole salmon fillet, dill, mayo, sour cream, lemon, olive oil
• Flavor Profile: Fresh, creamy, herby, with a gentle tang from lemon
• Meal-Prep Friendly: Leftovers keep in the fridge for 3–4 days; great cold in a salad or a wrap
• Best Served With: Roasted vegetables, steamed rice, a simple green salad, or crusty bread

Salmon is on our dinner table frequently, and this baked whole fillet with lemon dill sauce is one of my most-reached-for recipes when I need dinner on the table fast.

The salmon gets a quick seasoning and brush of mayo, olive oil, and dried dill before going into a hot oven — and that little bit of mayo does something wonderful, keeping the fish moist and adding a subtle richness that plain olive oil alone doesn’t quite achieve. While it bakes, you’ve got just enough time to stir together the creamy lemon dill sauce, which comes together in about two minutes flat. The sauce is tangy, herby, and cooling — the perfect contrast to warm, flaky fish.

Even picky eaters tend to love this one (salmon is one of the few fish recipes that gets a thumbs up from just about everyone at my table). It’s a genuinely easy, healthy weeknight dinner that feels a little special without requiring much effort.

You might also like these salmon dinner recipes: Mediterranean baked salmon fillets, teriyaki salmon bowls, grilled salmon salad with kale, corn & parmesan, Mediterranean salmon bowl, salmon bites with sweet chili glaze, and 25 salmon dinner ideas.

What You’ll Need

How To Make Baked Salmon with Cream Dill Sauce

Recipe Tips

• Don’t overcook it. Salmon dries out quickly when pushed past 140°F (60°C). Aim to pull it out when it just starts to flake — it’ll carry over a little from residual heat on the pan.
• Use a meat thermometer if you want to be precise. 130–135°F (55–57°C) gives you silky, just-cooked salmon. The FDA recommends 145°F (63°C), but most cooks and chefs prefer it slightly under for better texture and moisture.
• Adjust the sauce quantity. The recipe makes a generous amount of sauce — plenty for a family. If you’re cooking for two or you’re light on sauce, halve it. It keeps well in the fridge for a couple of days too.
• Swap sour cream for Greek yogurt. If you’d like a lighter sauce, plain full-fat Greek yogurt works really well in place of sour cream. It’s slightly tangier, which pairs nicely with the dill.
• Try fresh dill. If you have it in your garden or can grab it from the shops, fresh dill takes both the coating and the sauce up a notch. Use about 1 tablespoon fresh for the salmon coating and 2 tablespoons for the sauce.
• Storage: Leftovers keep in an airtight container in the fridge for 3–4 days. Cold salmon the next day is genuinely great flaked over a salad or tucked into a wrap. If reheating, do it gently at a low temperature — high heat will dry it out. Store the sauce separately.
• Make it ahead: You can mix the sauce up to 2 days in advance and keep it covered in the fridge. The mayo-dill brush for the salmon can also be prepped ahead and kept chilled until you’re ready to cook.

Serving Suggestions

This is a flexible, weeknight-friendly dinner that pairs well with almost anything. I usually serve it alongside steamed rice or roasted potatoes to soak up the sauce, plus a simple green salad or some steamed broccolini.

In warmer months, it’s excellent with a crisp cucumber salad — the cool crunch works beautifully with the warm, flaky fish.

If you’re feeding a crowd or want something a little heartier, this salmon sits nicely next to a tray of roasted vegetables like asparagus, zucchini, or cherry tomatoes. And honestly, a good loaf of crusty bread for mopping up the extra sauce is never a bad idea.

If you’ve tried this baked salmon with lemon and dill sauce or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Firm, flaky halibut topped with a garlicky Parmesan and herb crust, cooked right on a bed of silky leeks and fennel — this baked halibut recipe is the kind of elegant, fuss-free dinner that makes any weeknight feel like a proper occasion.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Fish Recipes

At A Glance

• Ready In: 30 minutes
• Serves: 4
• Diet: Gluten-free, Nut-free, High-Protein, Low-Carb
• Nutrition Highlights: High in lean protein and omega-3s; naturally low in carbs
• Main Ingredients: Halibut fillets, butter, parmesan, garlic, leeks, fennel, lemon, parsley
• Flavor Profile: Savory, garlicky, bright and lemony, with a golden herby crust and a subtle sweetness from the baked leeks and fennel
• Meal-Prep Friendly: Best eaten fresh; leftovers keep for up to 2 days in the fridge
• Best Served With: Roasted or mashed potatoes, rice, couscous, quinoa, spaghetti, or a simple green salad

This Parmesan-crusted baked halibut has become one of my absolute favorite ways to cook white fish — and once you try it, I think you’ll understand why. The crust is thick, garlicky, and packed with Parmesan, parsley, paprika, and lemon, and it bakes into this gorgeous golden layer that’s crispy at the edges and deeply savory all the way through.

Underneath the fish, the leeks and fennel soften into something almost silky, with a mild sweetness that plays beautifully against the bold crust. It’s the kind of thing that looks like you’ve put in a lot of effort, but it genuinely comes together in under 35 minutes.

Halibut is a dream to work with — it’s firm enough to hold the crust well, and it stays wonderfully moist when you don’t overcook it (more on that below). Whether you’re making this for a dinner party or just a Tuesday night, I promise it punches well above its weight.

Yes, you can use other white fish fillets!

You might also like these recipes: Mediterranean baked fish with bean puree, baked rainbow trout with garlic butter, easy baked salmon fillets, sheet pan baked crusted cod fillets. Find more halibut recipes here.

What You’ll Need

Here is what you’ll need for this Parmesan crusted baked halibut recipe. Find the full measurements in the recipe card below.

Leek and fennel base:

• Leeks — the white and pale green parts only, thinly sliced. Leeks mellow beautifully in the oven and add a gentle sweetness that pairs perfectly with the bold Parmesan crust. You can substitute thinly sliced onion if you can’t find leeks, though the flavor will be a little sharper.
• Fennel bulb — thinly sliced. It softens and sweetens as it bakes, with just a hint of anise that works really well alongside fish. If you’re not a fan of fennel, thinly sliced celery or even zucchini can work here.
• Olive oil and butter — to coat and help the vegetables soften without drying out. Sometimes I only use olive oil, but I do love the richness of butter.
• Salt and pepper — to season the base.

Halibut and Parmesan crust:

• Halibut fillets — firm, mild, and lean, halibut is ideal for this recipe because it holds the crust beautifully and bakes evenly. Each fillet is around 5–6 oz / 150–170 grams. Other white fish like cod, barramundi, snapper, or mahi mahi will also work well here.
• Parmesan — freshly shaved or grated is best for the most cohesive, golden crust. Pre-grated from a packet works but gives a slightly different (a little grainier) texture.
• Melted butter — helps bind the crust and gives it that gorgeous golden color.
• Fresh lemon juice — brightens everything up. About one lemon is all you need.
• Garlic — three cloves, minced. The garlic is what makes this crust so irresistible.
• Fresh flat-leaf parsley — adds freshness and a little herbaceous green to the crust. Dried parsley will do in a pinch, use about 1 teaspoon.
• Paprika — sweet or smoked both work, but go smoked if you have both — it adds such a lovely depth to the crust.
• Onion powder — rounds out the flavor of the crust without overpowering it.
• Salt and pepper — to season the crust mixture.

How To Make Baked Halibut With Parmesan Crust

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to bake halibut with Parmesan crust.

• Preheat your oven to 200°C / 400°F.
• Trim and thinly slice the leeks and fennel. Spread them out across the base of a large baking tray or dish, drizzle with olive oil, season with salt and pepper, and toss lightly to coat.
• Pat your halibut fillets dry with paper towel — this step really matters for getting the crust to stick properly. Season both sides lightly with salt and pepper, then lay the fillets on top of the leek and fennel base.
• In a small bowl, mix together the melted butter, lemon juice, minced garlic, parsley, paprika, onion powder, salt, pepper, and shaved parmesan until you have a thick, paste-like mixture. If it seems too thick to spread, add a tiny splash of water to loosen it slightly.
• Press the parmesan mixture evenly over the top of each fillet. Don’t be shy — you want a good thick layer. Scatter any leftover crust mixture over the vegetables.
• Bake for 12–15 minutes, until the fish is opaque and flakes easily with a fork at the thickest point. Start checking at 12 minutes — halibut can go from perfect to overdone quickly.
• Optional but highly recommended: switch to grill/broil for the last 1–2 minutes to get the parmesan crust truly golden and bubbling. Watch it carefully, it goes fast!
• Once the fish is out of the oven, if you’d like the leeks and fennel a little softer, remove the fish to a plate and pop the vegetables back in for another 5 minutes. Totally up to you.
• Garnish with fresh chives or parsley and serve immediately with lemon wedges.

Watch The Video

Recipe Tips

• Don’t skip patting the fish dry. It makes a real difference — dry fillets let the crust adhere better, and you’ll get a cleaner bake.
• Start checking at 12 minutes. Halibut is a lean fish and dries out quickly if overcooked. It’s done when the flesh is opaque and just starting to flake. A little translucency at the very thickest point is fine — carryover heat will finish it.
• The broiler step is optional but really worth it. That extra minute or two under the grill takes the crust from golden to genuinely crispy and bubbling — a completely different texture, and so good.
• Want the vegetables more caramelized? Remove the fish when it’s done, cover it loosely with foil, and return the leeks and fennel to the oven for 5–10 minutes. They’ll soften further and pick up some lovely golden edges.
• Fish swaps: This crust works beautifully on cod, barramundi, snapper, mahi mahi, or even salmon. Adjust baking time based on fillet thickness — thinner fillets will only need 10–12 minutes.
• Make it ahead: The Parmesan crust mixture can be made up to a day ahead and stored in the fridge. Just bring it to room temperature before spreading, so it’s easy to press onto the fish.
• Storage: Leftovers keep for up to 2 days in an airtight container in the fridge. Reheat gently in the oven at a low temperature, or enjoy cold in a salad or sandwich the next day. This isn’t a dish that freezes well.

Serving Suggestions

This baked halibut is substantial enough to be the star of the plate, and the leek and fennel base counts as your vegetables — so really, you just need something to round things out. Roasted potatoes are my favorite accompaniment here, whether that’s simply roasted, crushed with olive oil, or creamy mashed.

Rice, couscous, or quinoa are all great if you want something lighter or more grain-based. Spaghetti tossed in a little olive oil and garlic works brilliantly too — the crust has so much flavor it almost acts like a sauce.

For something fresh and green on the side, try a simple rocket and cucumber salad dressed with lemon and olive oil, or a ripe tomato salad with a drizzle of good balsamic. The brightness cuts through the richness of the crust beautifully.

If you’ve tried this parmesan crusted baked halibut or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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With our crispy buffalo wings recipe, you can skip the oil and fryer and make delicious, crispy baked wings that rival your favorite restaurants.

This recipe guarantees crispy and delicious chicken wings. You are going to LOVE them! They are perfect for serving a crowd. I use my easy buffalo sauce, and love to serve them with the blue cheese dressing shared below.

This is my favorite method for making chicken wings at home, so we’ve shared a few different versions over the years. You might also enjoy these BBQ wings, spicy glazed wings, and these sticky sweet chili wings.

Key Ingredients

• Chicken Wings: Depending on where you buy them, they are sold as the whole wing or separated into a drumstick and wingette. If you can only find whole chicken wings, hop over to our tutorial for separating a chicken wing.
• Buffalo Sauce: I love using my favorite homemade buffalo sauce. It’s easy and quick to make. You can make it while your wings bake in the oven with butter, hot sauce (like Crystal), garlic powder, and a bit of honey. It’s delicious and I think it tastes better than the store-bought.
• Blue Cheese Dip: I love these served with thick blue cheese dip, so I’ve shared a quick recipe below, but if you prefer ranch, I highly recommend trying our homemade ranch. I also have this thinner blue cheese dressing.

Find the full recipe with measurements below.

How to Make Crispy Baked Wings

Tip 1: Use an oven-safe rack. For the crispiest wings, use an oven-safe baking rack inset into a rimmed baking sheet (like in my photos and video). This rack lifts the wings and allows some airflow around them. I use the same setup when baking crispy bacon.

Tip 2: Pat dry before baking. It’s really important to pat your wings dry, helping them crisp up in the oven even more. And don’t forget to season them with salt! I don’t use any other seasonings, but feel free to do so if you’d like.

Tip 3: Bake wings at a higher temperature. I bake my chicken wings in a 425°F oven until crispy, usually 30 to 45 minutes. Adam and I really love them when they are extra crispy, so I continue baking until they have had enough chance to render their fat and crisp up the skin. That means I usually cook them a few more minutes than necessary to reach an internal temperature of 165°F.

Tip 4: Try our homemade buffalo sauce. Once your wings are ready, toss them in your favorite sauce. Our homemade wing sauce combines melted butter, hot sauce (I use Crystal), and a little garlic powder. I also like adding a slight drizzle of honey, balancing the sauce and making everything taste even better.

Serving Suggestions

Celery, carrot sticks, and blue cheese or ranch dressing are classic sides. I love serving them alongside creamy coleslaw, refreshing cucumber salad, or creamy potato salad to turn them into a meal.

You can also serve wings with crispy baked French fries, potato wedges, or try these roasted fingerling potatoes with its creamy sauce for dipping. I also highly recommend browsing our game day recipes category for more ideas.

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My easy baked sweet potato fries recipe guarantees crispy, golden-brown outsides with sweet and tender insides. Trust us, you’ll want to make a double batch.

Our family absolutely devours these sweet potato fries! If Joanne is in the kitchen while I’m making them, she starts eating them straight off the sheet pan. That’s why we always recommend making a double batch. Bonus: they’re unbelievably easy to make!

We’re pretty picky about fries, which is why we’re obsessed with how these turn out. Perfectly caramelized and crispy on the outside, yet sweet and tender in the middle. If you love these, be sure to check out some of our other favorites, like our baked french fries, potato wedges, and homemade tater tots.

Key Ingredients

• Sweet potatoes: I like medium sweet potatoes (sometimes sold as yams) for these fries. It doesn’t matter if the label says sweet potato or yam, as long as you buy small-to-medium potatoes with orange flesh. Look for Beauregard, Jewel, or Garnet sweet potatoes. They make the best fries.
• Oil: I use avocado oil or olive oil for coating the fries before baking.
• Salt and pepper: I keep them simple, but this is a great time to bring out seasoned salt or your favorite spice blend (I love this Cajun seasoning).

Find the full recipe with measurements below.

How to Make the Best Sweet Potato Fries

Tip 1: Don’t worry about peeling. I bake my sweet potato fries in the oven. They’re not quite as crispy as deep-fried fries, but they’re healthier and taste incredible. I don’t bother peeling the sweet potatoes. Just scrub them clean under cold water before slicing.

Tip 2: Cut them thin. It’s up to you how thick you want your fries, but we like them thin and crispy, so we slice them on the thinner side. Cut the sweet potato into slabs, then slice the slabs into thin fries. Watch our video to see exactly how we do it. It’s really easy!

Tip 3: Don’t overcrowd your baking sheet and preheat it. The secret to crispy baked sweet potato fries is giving them plenty of space. If they’re packed too tightly, they’ll steam instead of crisp up. I also like to preheat my baking sheets before adding the fries since it gives them a head start and helps them brown beautifully.

Toss the fries with oil, salt, and pepper, then spread them out on foil- or parchment-lined, preheated baking sheets.

Tip 4: Bake at a higher temperature. Bake the sweet potato fries in a 425°F oven until they’re golden brown and crisp. Depending on how thick you cut them, this usually takes 15 to 25 minutes. Keep an eye on them near the end so they don’t over-brown. Sweet potatoes can go from perfectly caramelized to too dark pretty quickly.

Serving Suggestions

Serve these delicious oven-baked sweet potato fries with burgers, veggie burgers, Caesar salad, sandwiches, and turkey meatloaf. My son also loves these with homemade fish sticks and chicken nuggets.

Depending on your favorite dipping sauce, you can make a homemade sauce alongside them. I love homemade ketchup, mayonnaise, or this creamy honey mustard sauce. Garlic aioli is another favorite, and don’t forget fry sauce!

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This brown sugar baked salmon recipe is such a delicious and easy dinner. Our easy brown sugar rub caramelizes and turns into a sweet, smoky glaze in the oven.

My family loves this easy salmon recipe! It only takes a few minutes to prepare, and you’ll love the brown sugar glaze on top. This recipe is perfect for when you are busy or overwhelmed!

This is one of my favorite salmon recipes on our site, this recipe is easy to turn into a sheet pan dinner. Simply toss a handful of veggies onto the sheet pan and bake them alongside it! I love fast-cooking green beans, but you can substitute what you love. For more recipes like this, see our maple soy glazed salmon or this lemon dill baked salmon.

Key Ingredients

• Salmon: Any salmon fillet will work for this recipe. I especially love salmon with a higher fat content, like sockeye, king, and coho. Salmon with a higher fat content stays soft and moist after it is baked.
• Brown sugar: It adds sweetness, and it lightly caramelizes in the oven. You don’t need a lot — one tablespoon for four large fillets is plenty.
• Lemon: A bit of lemon zest adds a pop of flavor. We use our microplane to zest the lemon. Then, we use the zested lemon for serving. A squeeze of fresh lemon juice just before serving is a must.
• Smoked paprika: It adds a smoky-sweet flavor and color to the salmon spice rub. For a spicier rub, try a little chipotle powder or cayenne (1/8 to 1/4 teaspoon should do it).
• Veggies: Since we bake our salmon fillets on a large baking sheet, we have some space left for veggies. Choose a quick-cooking veggie, such as green beans, zucchini, asparagus, snap peas, broccolini, or cherry tomatoes.

Find the full recipe with measurements below.

Tips for Making the Best Baked Salmon

Tip 1: Use our salmon rub. This salmon is tender, moist, and soft in the middle. Add our brown sugar spice rub, and the outside becomes lightly caramelized, sweet, and a bit smoky. We love it!

I use the same salmon rub when making cedar plank salmon and love its simplicity. All you need to do is mix brown sugar with lemon zest, salt, and smoked paprika. Then rub it all over your salmon fillets (I’m pretty generous with it).

Tip 2: Turn this recipe into a sheet pan dinner. Add your salmon to a sheet pan and bake it in the oven until done. I use a 400°F oven for this recipe, which means it usually takes between 15 and 20 minutes. Remember, you can turn this into a sheet pan dinner, and add your favorite veggies to the baking sheet. I’ve shared suggestions below.

Tip 3: How to tell when your salmon is done. When baking salmon, you can tell it’s ready to come out of the oven when the flesh is somewhat opaque and flakes easily when you insert a fork into it. If you have an internal thermometer, use it! I take my salmon out when it reads 125°F, which means it will be a slightly darker pink in the middle.

Serving Suggestions

Since we bake our salmon fillets on a large baking sheet, we have some space left for veggies. I love sheet pan dinners! This salmon recipe needs 15 to 20 minutes in the oven, perfect for green beans, asparagus, zucchini, snap peas, peppers, onions, broccolini, or cherry tomatoes.

If you prefer heartier vegetables, partially bake them first. Add the salmon for the last 15 to 20 minutes of cooking, adjusting the total baking time based on your chosen veggies. For example, broccoli, cauliflower, and Brussels sprouts take 20 to 25 minutes, while root vegetables and winter squash take 30 to 45 minutes.

More side dishes you’ll love include corn salad, mashed sweet potatoes, cilantro lime rice, and my favorite quinoa salad.

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Learn how to cook incredibly delicious BBQ beef ribs in the oven. Most of the cooking time is hands-off, letting the ribs slowly bake until fall-apart tender.

The key is baking them low and slow. It’s the same approach we use for our popular pork ribs, and it works beautifully with beef. Once I started making beef ribs this way, I never looked back.

For this beef ribs recipe, we rub short ribs with a simple dry rub, sear them to build flavor, and then bake until unbelievably tender. A final layer of BBQ sauce goes on at the end, and as it finishes in the oven, it becomes sticky and glossy over the meat. They are incredible!

Key Ingredients

• Beef Ribs: This recipe is written for beef short ribs, which are meaty and become very tender when cooked low and slow. If using beef back ribs, you can still follow this method, but they may cook a little faster. Note, do not use flanken ribs (Korean-style ribs), as these are too thin for this cooking method. More details below.
• Dry Rub: Beef needs a generous amount of seasoning. We mix salt, pepper, smoked paprika, garlic powder (or granulated garlic), and onion powder.
• BBQ Sauce: Use your favorite store-bought sauce, or make our tangy BBQ sauce recipe.
• Apple Cider Vinegar: We add a bit of extra tang to the BBQ sauce with apple cider vinegar. White wine vinegar or champagne vinegar are good substitutes.
• Beef Stock or Water: This thins our BBQ sauce a bit. You only need ¼ cup, so if you have beef stock in the fridge, great. Otherwise, water does the job.
• Worcestershire Sauce: A teaspoon adds a bit more savoriness to the sauce.

Find the full recipe with measurements below.

How to Cook Beef Ribs in the Oven

Tip 1: Do not trim all the fat. When working with short ribs, we rarely trim much fat before cooking. The butcher has already done most of the work. If you see any very large pieces of fat or gristle, you can remove them, but avoid over-trimming. Some fat is key to tender, juicy ribs. As Chef Richard likes to say, “don’t go chasing the fat.”

Tip 2: Use our dry rub and sear before baking. Beef needs a good amount of seasoning, so use our simple dry rub early on to build flavor. It’s a mixture of salt, pepper, smoked paprika, garlic powder, and onion powder.

Rub the short ribs all over with the dry rub. They should be thoroughly coated. Then, sear them in a pan with some oil until golden on all sides. This step builds flavor and gives the fat on the outside a head start.

Tip 3: Bake them low and slow. High heat will toughen beef ribs before they have a chance to soften. A lower oven temperature gives us more time to slowly cook the connective tissues (collagen) and fat, which keeps the beef tender and juicy. In the photos below, the first one shows the seared ribs ready for the oven, and as you scroll down, you can see how tender they look after cooking them slowly in the oven.

For tender ribs, cook them at 275°F (135°C) for 2 to 3 hours, then add BBQ sauce and continue cooking for another hour. The size of your short ribs will affect baking time. We provide tips in our recipe below.

Tip 4: Cover the pan for most of the cooking time. Tightly cover your baking pan with foil so the ribs cook in their own steam. This prevents moisture from escaping and helps the ribs turn tender. Baking them uncovered for too long will dry them out.

Keep your ribs tightly covered with foil until the last 20 to 25 minutes. Then, uncover and bake until the glaze is shiny and sticky.

Tip 5: Check the ribs toward the end of cooking. Every oven runs a little differently. When the ribs are done, a fork should slide in easily with very little resistance. If they still feel firm, keep baking. Also, check the pan. There should be plenty of rendered fat and juices. If the pan seems dry, the foil was not sealed tightly enough.

Tip 6: Add BBQ sauce at the end. Spoon over your BBQ sauce during the last part of cooking. If added too early, you’ll lose some flavor, and the sugars in the sauce might even cause your ribs to dry out.

Brush on the BBQ sauce after the ribs have become tender, then return the pan to the oven. Finishing uncovered allows the sauce to thicken into a glossy glaze without burning or drying the ribs.

A Note on Types of Beef Ribs

There are four common types of beef ribs you’ll likely come across:

• Chuck short ribs: These are cut from the upper portion of the rib cage (closer to the shoulder). They are smaller, a bit more irregular in shape, and are the most common option in standard grocery stores.
• Plate short ribs: These come from the lower portion of the rib cage. They are larger, meatier, and have richer marbling. You are more likely to find them at a butcher shop or specialty grocery store.
• Beef back ribs: These have much less meat because they are usually removed after the rib roast or ribeye is cut away. Rib roasts or ribeyes are some of the most expensive cuts of beef, so most butchers leave very little meat on the bone. These work in the recipe below, but will cook faster. Start checking for tenderness earlier.
• Flanken ribs: These are cut very thin, sometimes called Korean-style or Galbi. These do better with quick, high-heat cooking, and are not ideal for this recipe. We use them in our Korean short ribs recipe.

Our recommendation: If you have the choice, use plate short ribs cut into smaller pieces (3 to 4 inches long), sometimes labeled English-style. They have the best balance of meat and fat and become especially tender when baked low and slow. I also use plate ribs for these red wine braised short ribs.

Serving Suggestions

These BBQ ribs are rich and satisfying. Depending on their size, plan for 1 to 2 ribs per person. Short ribs can be quite meaty, which is one of the reasons we love them.

For serving, something fresh on the side works beautifully. Coleslaw is a favorite. Try our creamy coleslaw or vinegar coleslaw. A simple green salad with a bright lemon vinaigrette or honey mustard dressing is also a great match, and this napa cabbage salad is excellent. As shown in our photos, we also love a side of pickles for something tangy.

For more sides, Cajun butter corn, corn salad, or homemade cornbread are all wonderful. If you want something heartier, serve the ribs with potatoes au gratin, mashed potatoes, a baked potato, or baked mac and cheese. Enjoy!

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We love this baked salmon recipe with capers and garlic. It tastes incredible. Tender, flaky salmon, gently cooked in butter with garlic, lemon, and capers. It’s one of the best things we’ve made recently.

We’ve been making a variation of this salmon recipe for ages. The method comes from my Mom, and I know I’m biased on this one, but my Mom’s method for cooking salmon is the best. She gently bakes her salmon, covered at a low temperature with a little liquid in the pan, so it doesn’t dry out.

In this caper butter version, we use melted butter as the baking liquid, then add lots more flavor with capers, fresh lemon, and garlic. Trust me when I say it’s incredible, or read through the reviews, everyone loves this recipe!

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. I advise the same for most of our salmon recipes including our popular brown sugar baked salmon.
• Butter: The base of our lemon caper sauce. The salmon gently bakes in the butter, which you can spoon over the finished salmon fillets before serving (it’s incredible).
• Garlic: I love garlic butter and use a tablespoon of minced garlic to make our butter sauce.
• Capers: Salmon and capers are such a classic combination! I use drained capers to make this recipe. 
• Lemon: If salmon and capers are classic, adding lemon makes it even more so! Use fresh lemon for this recipe. It makes a difference.

Find the full recipe with measurements below.

How to Make Baked Salmon with Capers

Tip 1: Use an oven-safe skillet. To make this salmon, we use one pan. (Hello, easy cleanup!) A large, oven-safe skillet is best. I use my cast-iron skillet.

You’ll melt butter with garlic and capers, then when it is bubbling and smells like garlic butter, take it off the heat and place your seasoned salmon fillets into the pan.

Tip 2: Covering the pan is key. Spoon a little butter over the fillets, and then cover the skillet with foil or tuck a sheet of parchment paper around the salmon (an oven-safe lid is fine, too). Covering the salmon creates a steamy environment, preventing it from drying out in the oven.

Tip 3: How to tell it’s ready to come out of the oven. You’ll know the salmon is ready to come out of the oven when it flakes and is a little pink in the middle.

Once it’s out of the oven, squeeze over lemon juice, and take a moment to gather up all the garlic butter from the bottom of the pan and spoon it back over the salmon (YUM). I can’t wait for you to try this one!

Serving Suggestions

Thanks to the butter sauce, this salmon works really well next to many of our side dishes. Some of our family favorites are mashed cauliflower, which is light, or mashed potatoes, which are a bit more hearty. We also love this salmon with saffron rice, homemade grits, or this unbelievably creamy polenta.

I also love a veggie side like sautéed green beans or roasted green beans, quickly sautéed bok choy, sautéed cabbage, sautéed veggies, or this garlic roasted asparagus.

And, for a truly special meal, serve this delicious salmon over risotto. Try our easy mushroom risotto or this vegetable risotto.

More Favorite Salmon Recipes

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Our family loves this baked chicken breast with roasted red peppers and basil, all gently cooked in a citrus broth.

A pantry staple in our home is always a jar of roasted red peppers. They’re so versatile, colorful, and packed with flavor, making them perfect for everything from salads and sandwiches to dips and casseroles. In fact, one of those jars inspired the creation of this recipe. Their bright red color makes the dish truly pop!

Beyond the peppers, we add fresh basil, orange juice, lemon juice, and garlic. This casserole comes together in minutes and is fantastic served with cilantro lime rice, cooked quinoa, or mashed cauliflower, all of which are great for soaking up the delicious cooking liquid.

Key Ingredients

• Chicken Breasts: I use skinless, boneless chicken breasts in this recipe. They work perfectly, staying incredibly juicy because they gently simmer in the citrus broth, almost like poached chicken.
• Roasted Red Peppers: For convenience, jarred roasted red peppers are a great option. However, if you’re feeling ambitious, you can certainly roast your own (we show you how in our roasted red pepper hummus recipe!).
• Garlic: We only need one clove, but it perfumes the citrus broth nicely.
• Orange and Lemon Juice: If you can, use freshly squeezed orange and lemon juice. They will be less sweet.
• Basil: I love the pop of red from the peppers and the pop of green from fresh basil. It also perfumes the citrus broth, making this a super summery chicken dish. I love it.
• Butter: This recipe is really light on its feet (and totally works as a high-protein chicken recipe, by the way!). A small amount of butter adds just enough fat to give the citrus broth a wonderfully silky texture. It truly transforms the broth without making the dish heavy.

Find the full recipe with measurements below.

How to Make Baked Chicken with Roasted Red Peppers

Initially, I referred to this as a chicken casserole since we’re using a casserole dish, but I realized that might be confusing, as casseroles are typically heartier than this light and summery dish.

Whatever we call it, you’ll line up sliced chicken breasts, alternating them with roasted red peppers and basil, then pour over your citrus broth and bake. You can see how in our photo above. So easy, and that liquid you see around the chicken is pure gold! Don’t leave it behind. It’s great over rice or just slurped with a spoon.

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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

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My easy sour cream baked salmon is quick and so delicious. You’ll spread a simple sour cream and mustard sauce onto salmon fillets and bake until perfectly cooked. I love this easy salmon recipe so much!

Our family eats a lot of salmon, so we have a long list of delicious salmon recipes. This sour cream and mustard crusted salmon is ridiculously simple to put together.

Since you bake the salmon with the sour cream sauce, it becomes super moist and flavorful. For another easy recipe, see our brown sugar baked salmon!

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.
• Sour Cream Sauce: This quick three-ingredient sauce makes our salmon so delicious. You’ll stir sour cream (full fat is best) with whole-grain mustard and grated parmesan cheese. Dijon mustard is a good substitute for whole-grain mustard.

How to Make Sour Cream Baked Salmon

We love this salmon recipe! It’s flavorful and takes less than 30 minutes to prepare, which makes it perfect for busy nights. I’ve also served this for a dinner party with rave reviews!

You’ll bake the salmon in the oven, so place your fillets onto a baking sheet or into a baking dish. Then, generously spread the sour cream sauce all over the top of the salmon fillets.

Bake the salmon until it flakes easily. For 1-inch salmon fillets, expect 10 to 15 minutes. As it bakes, the sour cream sauce insulates the top of the salmon, so your fish will stay tender and moist inside.

I love serving this with sautéed veggies, like these sautéed green beans or garlic butter zucchini. Mashed potatoes are a good idea, too!

Easy Sour Cream Baked Salmon

• PREP
  10 mins
  
• COOK
  15 mins
  
• TOTAL
  25 mins
  

This easy baked salmon recipe is ideal for a quick weeknight meal but elegant enough to serve for a special occasion. We coat the salmon with a creamy sour cream, mustard, and parmesan cheese sauce. The key to perfectly cooked salmon is to avoid overcooking it. Bake until the salmon is just cooked through at the thickest part, then remove from the oven, loosely cover with foil, and let it rest for a few minutes. This will ensure a moist and flavorful salmon every time.

4 Servings

You Will Need

4 salmon filets, about 6 ounces each

1/2 (113g) cup sour cream

1 ½ teaspoons whole-grain mustard

1/3 cup (20g) finely grated parmesan cheese

Salt and fresh ground pepper

Directions

1Preheat the oven to 425°F (218°C). Lightly oil a rimmed baking sheet or large baking dish (or line with parchment paper).

2Stir the sour cream, mustard, and parmesan in a small bowl. Season with salt and pepper to taste.

3Place the salmon on the baking sheet, then spread two tablespoons of the sour cream mixture on top of each filet.

4Bake for 10 to 15 minutes until barely done in the center at the thickest part of the salmon. The center should be firm, but with a small amount of uncooked salmon in the very center. Depending on how thick your salmon is, it may need a few minutes longer. (We cook salmon to an internal temperature of 125°F).

5Remove from the oven, cover lightly with aluminum foil, and rest for 5 minutes. Serve.

Adam and Joanne’s Tips

• 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
1 (6oz) fillet
/
Calories
328
/
Protein
40 g
/
Carbohydrate
1 g
/
Dietary Fiber
0 g
/
Total Sugars
1 g
/
Total Fat
17 g
/
Saturated Fat
6 g
/
Cholesterol
111 mg

AUTHOR:

Joanne Gallagher

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