Baked Salmon Dill Butter (Printable)

Tender salmon fillets baked and topped with flavorful dill butter, ready swiftly for a fresh meal.

# What You'll Need:

→ Fish

01 - 4 skinless salmon fillets, 6 oz each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 lemon, sliced

→ Dill Butter

06 - 4 tablespoons unsalted butter, softened
07 - 2 tablespoons fresh dill, finely chopped
08 - 1 teaspoon lemon zest
09 - 1 small garlic clove, minced
10 - 1/4 teaspoon salt

# Directions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.
03 - Drizzle olive oil over the fillets and season evenly with kosher salt and black pepper.
04 - Place a lemon slice atop each salmon fillet.
05 - Bake for 12 to 15 minutes until the salmon is just cooked through and flakes easily when tested with a fork.
06 - While baking, combine softened butter, chopped dill, lemon zest, minced garlic, and salt in a small bowl, mashing until thoroughly blended.
07 - Remove the salmon from the oven and immediately spread a generous dollop of dill butter on each fillet, allowing it to melt over the hot fish, then serve promptly.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you actually just spent fifteen minutes.
  • The dill butter melts into the warmest, most comforting blanket over hot salmon, and somehow feels both simple and fancy.
  • You can have dinner on the table before anyone gets home, which means more time to actually enjoy eating together.
02 -
  • Overcooked salmon turns grainy and sad, so aim for just barely cooked through, which is usually twelve to fourteen minutes depending on thickness.
  • Make the dill butter while the salmon bakes so it melts into the hot fish instead of sitting on top like a cold pat.
  • Don't skip the lemon zest because it's the secret ingredient that makes people ask what you did differently.
03 -
  • Room temperature salmon cooks more evenly than cold salmon straight from the fridge, so pull yours out ten minutes before baking.
  • If your dill butter looks separated or greasy, you've gotten the butter too warm, so start fresh and keep everything cool.

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