Salmon with dill and lemon

I'll never forget the summer my grandmother taught me her secret to perfect salmon—it wasn't some complicated technique, but rather her insistence on simplicity and fresh dill from her garden. She'd invite me to her kitchen on lazy Saturday afternoons, and we'd prepare this very dish while she shared stories about cooking for my grandfather. That's when I realized the magic wasn't just in the salmon itself, but in how a few quality ingredients, treated with care, could transform into something truly special.

I remember making this for my partner after a long week, plating it with those perfect lemon wedges and watching their face light up at the first bite. That's when I understood that cooking isn't about impressing anyone—it's about saying 'I care about you' without using words. This salmon became our go-to celebration meal, something we'd make whenever we had good news to share over dinner.

Ingredients

• Salmon fillets (4, about 6 oz each): The star of the show—look for fillets that are firm and have a vibrant pink color. I prefer skin-on because it gets beautifully crispy and helps the fish stay moist inside. If you can, buy from a fishmonger rather than pre-packaged; the quality difference is remarkable.
• Olive oil (2 tablespoons): This is your cooking medium and flavor base, so use a good quality extra virgin oil. It helps the dill and garlic infuse into the salmon while keeping everything tender.
• Fresh lemon juice and zest (1 tablespoon juice, 1 teaspoon zest): This is what brings brightness to the dish. The zest adds little bursts of flavor, while the juice keeps everything from feeling heavy. I always zest before juicing—learned that the hard way!
• Fresh dill (2 tablespoons chopped): Fresh dill is non-negotiable if you can find it. It has this delicate, slightly anise-like flavor that's absolutely perfect with salmon. If using dried, cut the amount in half because it concentrates when dried.
• Garlic cloves (2, minced): Just enough to add depth without overpowering the delicate salmon. I mince mine quite fine so it distributes evenly across the fillets.
• Sea salt and black pepper: Season generously—salmon can handle it. I grind my pepper fresh every time because pre-ground just doesn't compare.
• Lemon wedges and extra dill for garnish: These finishing touches make the dish look intentional and beautiful, plus they give you flexibility to adjust the lemon flavor to your taste as you eat.

Instructions

Get everything ready:

Preheat your oven to 400°F and line your baking sheet with parchment paper. This step prevents sticking and makes cleanup effortless. Trust me, it's worth those few seconds now.

Create your herb mixture:

In a small bowl, whisk together your olive oil, lemon juice, zest, dill, minced garlic, salt, and pepper. Take a moment to smell this mixture—it should smell like a Scandinavian dream. This is the magic that will infuse into your salmon.

Prepare the salmon:

Pat your salmon fillets completely dry with paper towels. This is crucial—dry fish gets better color and crisper skin. Arrange them skin-side down on your prepared baking sheet, giving each fillet a little breathing room.

Apply the dill mixture:

Spoon or brush the herb mixture evenly over the top of each fillet. Don't be shy—make sure each piece gets a good coating. Watch how the oil glistens on top of that beautiful salmon.

Bake until perfect:

Slide your baking sheet into the oven for 14 to 18 minutes. The exact time depends on how thick your fillets are. You'll know it's done when the salmon flakes easily with a fork and the center looks opaque rather than translucent. The flesh should be just barely cooked through—overcooked salmon is dry salmon.

Finish and serve:

Remove from the oven, garnish with extra fresh dill and those beautiful lemon wedges, and serve immediately while it's still warm. The contrast of temperatures and textures is part of what makes this so satisfying.

Save Pin

There's something about serving this salmon with a glass of crisp white wine that makes an ordinary Tuesday night feel like a special occasion. My favorite memory is when my best friend tried it for the first time and asked for the recipe immediately—that's when I knew I'd truly made something worth sharing.

The Perfect Side Dishes

This salmon is versatile enough to pair with so many accompaniments. I love serving it with steamed potatoes that you can dress with a little of the leftover pan juices, or a pile of crispy roasted asparagus that gets tossed in the same lemon-dill oil. A fresh green salad with a light vinaigrette is equally lovely if you want something lighter. The key is choosing sides that won't compete with the delicate salmon—you want everything on the plate to feel like it belongs together.

Wine Pairing and Entertaining

I've learned that the right wine transforms this meal from good to memorable. A crisp Sauvignon Blanc or a slightly sweeter Riesling pairs beautifully with the lemon and dill. The acidity cuts through the richness of the salmon while the wine's subtle sweetness complements the herb flavors. This is also a dish that looks impressive enough to serve when you have guests, yet simple enough that you won't be stressed in the kitchen the whole time.

Making It Your Own

Once you've made this recipe a few times, you'll start noticing how easy it is to adapt. Some days I add a touch of honey to the dill mixture for subtle sweetness. Other times I'll toss in capers or a pinch of paprika. The foundation is so solid that it can handle your personal touches and experiments. I've also discovered that marinating the salmon for 20 to 30 minutes before baking deepens all the flavors—plan ahead when you can, though even without marinating it's absolutely delicious.

• If dill isn't available, fresh parsley or chives work beautifully as substitutes
• Leftover salmon makes incredible salads the next day, or you can flake it into pasta
• This recipe scales easily—the technique stays the same whether you're cooking for two or for eight

Save Pin

This salmon with dill has become my anchor recipe, the one I return to when I want to feel confident in the kitchen and create something that tastes like love on a plate. I hope it becomes that for you too.

Recipe Questions & Answers

→ How do I ensure the salmon stays moist when baking?

Pat the salmon dry before applying the marinade and avoid overcooking. Baking at 400°F for 14–18 minutes helps retain moisture while cooking thoroughly.

→ Can I substitute dill with other herbs?

Yes, parsley or chives make good alternatives if dill is unavailable, though the flavor profile will differ slightly.

→ Is it necessary to use skin-on salmon fillets?

Either skin-on or skinless fillets work; skin-on helps keep the fish moist during baking but can be removed before serving if preferred.

→ What sides complement this salmon dish well?

Steamed potatoes, asparagus, or a fresh green salad pair nicely, balancing the bright citrus and herb flavors.

→ How long should the salmon be marinated for best flavor?

Marinating for 20 to 30 minutes enhances the infusion of lemon and dill flavors without making the fish too soft.