Baked Salmon Dill Lemon (Printable)

Tender salmon fillets baked and served with a creamy dill and lemon sauce, perfect for quick elegant meals.

# What You Need:

→ Fish

01 - 4 salmon fillets, approximately 6 oz (170 g) each, skin on or off
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Sauce

05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, minced
07 - 1 cup heavy cream
08 - Zest and juice of 1 lemon
09 - 2 tablespoons fresh dill, finely chopped or 2 teaspoons dried dill
10 - 1 teaspoon Dijon mustard
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

→ Garnish

13 - Lemon slices (optional)
14 - Extra fresh dill (optional)

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly oil it.
02 - Place salmon fillets on the prepared tray. Brush with olive oil and season with salt and pepper.
03 - Bake the salmon for 12 to 15 minutes, until just cooked through and flaky.
04 - While the salmon bakes, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
05 - Stir in heavy cream, lemon zest, lemon juice, and Dijon mustard. Simmer gently for 2 to 3 minutes, stirring frequently.
06 - Add chopped dill, season with salt and pepper, and cook for 1 to 2 minutes until the sauce slightly thickens.
07 - Top the baked salmon fillets with warm dill and lemon sauce. Garnish with lemon slices and extra dill if desired.

# Helpful Tips:

01 -
  • The whole thing comes together in 30 minutes, so weeknight dinners suddenly feel fancy without the stress.
  • That creamy lemon sauce is tangy enough to feel bright but rich enough to actually make you slow down and savor each bite.
  • Salmon's forgiving nature means even if you're not a confident cook, this dish will turn out beautifully.
02 -
  • Don't overcook the salmon trying to be safe; overdone salmon turns grainy and loses the whole point of eating it in the first place.
  • Fresh lemon zest makes a shocking difference in the sauce's brightness, so if you only have juice, the whole thing feels flatter than it should.
  • The sauce will thicken slightly as it cools, so don't panic if it seems thin when you're cooking it.
03 -
  • If you're worried about overcooking, take the salmon out when it still looks barely translucent in the thickest part; carryover cooking finishes it perfectly.
  • You can make the sauce ahead and gently reheat it right before serving, which takes pressure off your timing on busy nights.

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