Baked Salmon Dill Lemon (Printable version)
Flaky salmon baked and finished with a bright lemon dill sauce for a flavorful meal.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (6 oz each), skinless or skin-on
02 - 1 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp black pepper
→ Sauce
05 - 2 tbsp unsalted butter
06 - 2 garlic cloves, minced
07 - 1 tbsp all-purpose flour or gluten-free flour
08 - 1 cup low-sodium chicken or vegetable broth
09 - 1/2 cup heavy cream
10 - Zest of 1 lemon
11 - 2 tbsp fresh lemon juice
12 - 2 tbsp fresh dill, chopped plus extra for garnish
13 - 1/2 tsp sea salt or to taste
14 - 1/4 tsp black pepper
→ Garnish
15 - Lemon slices
16 - Extra fresh dill sprigs
# How to Prepare:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
02 - Pat the salmon fillets completely dry with paper towels. Place them skin-side down on the prepared baking sheet. Brush each fillet with olive oil and season evenly with salt and pepper.
03 - Bake for 12–15 minutes, or until the salmon flakes easily when tested with a fork and is just opaque in the center.
04 - While the salmon bakes, melt the butter in a medium saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
05 - Stir in the flour to create a roux. Cook for 1 minute, stirring constantly to prevent burning.
06 - Gradually whisk in the broth until smooth, then add the heavy cream. Continue whisking until fully incorporated.
07 - Add lemon zest, lemon juice, chopped dill, salt, and pepper. Simmer gently for 3–4 minutes until slightly thickened. Taste and adjust seasoning as needed.
08 - Remove salmon from the oven. Transfer fillets to serving plates and spoon the dill lemon sauce generously over each. Garnish with fresh lemon slices and additional dill sprigs. Serve immediately.
# Expert advice:
01 -
- The sauce comes together in about 8 minutes but tastes like something from a restaurant
- Its forgiving enough for a weeknight yet elegant enough for dinner guests
02 -
- Overcooking salmon is the biggest mistake cook until just opaque and it will continue cooking slightly as it rests
- The sauce will seem thin initially but thickens beautifully during the final simmer
03 -
- Room temperature salmon cooks more evenly than cold from the fridge
- Use a microplane for the lemon zest it catches only the fragrant oils, not bitter pith