Lemon dill salmon is a deliciously simple but flavorful dinner. Easy preparation and a quick bake time means that a delicious dinner is ready to go quickly!
Lemon and dill salmon is a delicious and flavorful way to enjoy this healthy pink fish! With just a few simple ingredients and 6 easy steps, you can have an incredible dinner in no time. This easy lemon salmon is perfect for a fast dinner that tastes great and that everyone can enjoy.
Making this baked salmon with lemon is one way to help your family get those great Omega 3’s and nutrients found in fish. Fish oil and proteins are so great for your body and salmon is packed full of them!
While some salmon varieties can have a stronger taste than others, this lemon and dill mixture goes great with any salmon variety and can help to even hide some of that fish flavor if you’re looking to cover it up and make it less noticeable to your palate.
There are countless sides that could go great with this simple salmon recipe but serving this lemon dill salmon alongside a delicious lemon garlic roasted asparagus or a simple oven-roasted broccoli is a great way to add in some healthy vegetables as well.
Wild rice is another great side dish to bring in added nutrition in the form of antioxidants and even protein. You can make this dinner as simple or healthy as you want!
Which means you can totally cheat with a sinfully delicious dessert afterward like my Chocolate Bundt Cake With Chocolate Ganache. The two totally count each other out- it’s science. 😉
How to Make Lemon and Dill Salmon
- Preheat your oven to 400 degrees F.
- In a small bowl, combine all of the ingredients (except the salmon). Whisk them together well.
- Grease a 9×13 baking dish and lay your salmon inside.
- Pour your salmon marinade over the fish.
- Bake the salmon for 15-20 minutes, or until the salmon registers 145 degrees F with an instant read thermometer.
Do you bake salmon covered or uncovered?
For this recipe, and most salmon recipes in general, you usually leave the fish uncovered during the baking process.
How do you know when salmon is finished?
Besides reaching the proper temperature on a thermometer, you will also be able to see that your salmon has finished cooking because you will be able to lightly jab at the meat of the salmon and see it flake up.
Salmon has little layers of meat so to speak, and when it’s raw they stick together, but when you place a fork under a layer and give it a tiny upward turn or twist, the layers flake apart.
Can you eat salmon skin?
This is a pretty common question, so don’t feel weird if you’ve been afraid to ask it (thousands of people search this term on google per month, so you’re not alone).
But the answer is yes. The skin of the salmon is considered perfectly safe to eat and contains more of the same nutrients found inside of the fish.
It’s a great way to get more of that good stuff added into your diet if you can get past the scales and thought of eating fish skin. If you can’t, just scrape up and eat that gray colored stuff between the skin and the pink meat, it’s healthy and delicious too.
Lemon Dill Salmon
- 1/4 cup olive oil
- 1 lemon juiced
- 2 teaspoons dill dried, 1 tablespoon if using fresh
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 clove garlic minced
- 2.5 pounds salmon 2-3 pounds will work
- Preheat the oven to 400ºF.
- Combine all of the ingredients except the salmon. Whisk well.
- Grease a 9×13 baking dish.
- Place the salmon in the dish.
- Pour the marinade over the salmon.
- Bake the salmon for 15-20 minutes, or until the salmon registers 145ºF.
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