Baked salmon with lemon and dill is one of those dinners that looks fancy, but feels easy the whole way through. You get tender, flaky salmon, a bright pop of lemon, and that fresh herby dill flavor that makes the whole kitchen smell amazing.
This baked salmon with lemon and dill recipe uses a quick lemon-dill butter sauce that melts right into the fish as it bakes. It keeps the salmon moist and gives you a little pan sauce to spoon over the top. My family always goes back for seconds.
If you need a reliable easy weeknight dinner, a light meal prep friendly option, or a simple copycat restaurant dish you can pull off at home, this is it.
Why You’ll Love This Baked Salmon with Lemon and Dill
- Ultimate weeknight win: You can have a cozy sheet-pan dinner on the table fast with almost no cleanup.
- Better than restaurant: The lemon-dill butter tastes like something you would pay for, but it is simple at home.
- Flaky and tender: Baking at a higher temperature helps the salmon cook evenly without drying out.
- Fresh and bright: Lemon zest plus dill brings big flavor with a clean, light finish.
- Flexible: Works with skin-on or skinless salmon, and you can swap herbs based on what you have.
- Great leftovers: Flake it into salads and bowls for a meal prep friendly lunch.
Ingredients for Baked Salmon with Lemon and Dill
Salmon:
- Salmon fillets: The main ingredient, rich and tender when baked just until flaky. Use skin-on or skinless.
- Olive oil: Helps prevent sticking and adds a little richness. Avocado oil works too.
- Kosher salt and black pepper: Basic seasoning that lets the lemon and dill stand out.
Lemon-dill butter sauce:
- Unsalted butter: Makes the sauce silky and helps the salmon stay moist. Ghee is a good swap.
- Lemon juice: Adds bright tang. Fresh is best.
- Lemon zest: Big lemon flavor without watering things down. Trust me, do not skip if you can.
- Garlic: Adds savory depth. If needed, use garlic powder instead.
- Fresh dill: Classic pairing with salmon and gives that fresh, clean taste. Parsley can work in a pinch. Dried dill is okay too.
- Dijon mustard optional: Adds a little zip and helps the sauce cling to the fish.
- Honey optional: Balances the lemon with a tiny hint of sweetness.
Optional finish:
- Thin lemon slices: Pretty and adds extra citrus aroma.
- Extra dill: For a fresh pop right before serving.
How to Make Baked Salmon with Lemon and Dill
- Preheat your oven to 400°F and line a rimmed sheet pan with parchment paper. Pat the salmon dry with paper towels so it bakes up tender and not watery.
- Whisk the lemon-dill butter sauce in a small bowl. Mix melted butter, lemon juice, lemon zest, garlic, dill, and the optional Dijon and honey. It should smell bright and herby right away.
- Season the salmon by brushing with olive oil and sprinkling with salt and pepper. Spoon or brush the sauce over the top. Add lemon slices if you like.
- Bake for 12 to 15 minutes, depending on thickness, until the edges flake easily and the center looks just barely translucent. If you use a thermometer, aim for 125°F to 130°F for tender salmon.
- Broil for 1 to 2 minutes if you want a lightly golden top. Watch closely so it does not overcook.
- Rest for 3 minutes, then spoon the pan juices over the salmon. Sprinkle with extra dill and serve with lemon wedges.
If the sauce looks like it is pooling on the pan, that is normal. Just spoon it right back over the fish before serving.
Tips for Perfect Baked Salmon with Lemon and Dill
- Pat the salmon dry: It helps the surface bake properly and keeps the texture flaky.
- Start checking early: Salmon goes from perfect to dry quickly. Check at 12 minutes if your fillets are thinner.
- Use lemon zest: Juice is bright, but zest is where the big lemon flavor lives.
- Rest before serving: A short rest helps keep juices in the fish instead of on the pan.
- Do not crowd the pan: A little space helps the heat circulate and cook evenly.
- Keep it simple: This recipe is all about clean lemon-dill flavor, so you do not need lots of extra spices.
Variations and Substitutions
- Make it creamy: Stir 2 tablespoons mayonnaise or Greek yogurt into the sauce for a richer finish.
- Add heat: A pinch of red pepper flakes or a few dashes of hot sauce wakes it up.
- Try different herbs: Parsley, chives, or tarragon are all great if you are out of dill.
- Citrus swap: Lime works for a different bright flavor.
- Sheet-pan dinner: Roast asparagus, green beans, or broccoli on the same pan with olive oil and salt.
- Lazy version: Brush with olive oil, sprinkle salt and pepper, top with dill and lemon slices, and bake. Still delicious.
Storing and Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a 300°F oven for 8 to 10 minutes, or microwave in short bursts. Low heat helps prevent drying out.
- Leftover ideas: Flake into salads, grain bowls, wraps, or scrambled eggs.
- Freezing: You can freeze cooked salmon for up to 2 months, but the texture is best fresh. Wrap tightly, thaw overnight in the fridge, and reheat gently.
Serving Suggestions
- Rice, quinoa, or lemony orzo
- Roasted potatoes or mashed potatoes
- A simple green salad with a light vinaigrette
- Roasted asparagus, green beans, or broccoli
- Crusty bread to mop up the lemon-butter sauce
Reader Review: I made this baked salmon with lemon and dill on a busy weeknight and it turned out perfectly flaky. The lemon butter sauce was the best part and my whole family asked me to make it again.
If you make this baked salmon with lemon and dill, leave a rating and a comment, and share how you served it. Do you add extra dill, extra lemon, or a little spice?
Baked Salmon with Lemon and Dill (Easy, Flaky, Weeknight-Friendly)
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Baked salmon with lemon and dill is a fast, flavorful easy weeknight dinner with tender, flaky salmon and a bright lemon-dill butter you will want to spoon over every bite.
Ingredients
- 1 1/2 pounds salmon fillets (about 4 fillets)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon honey (optional)
- Thin lemon slices, for topping (optional)
- Extra dill and lemon wedges, for serving (optional)
Instructions
- Preheat oven to 400°F. Line a rimmed sheet pan with parchment paper.
- Pat salmon dry. Place on pan, brush with olive oil, and season with salt and pepper.
- In a small bowl, whisk melted butter, lemon juice, lemon zest, garlic, dill, and optional Dijon and honey.
- Brush sauce over salmon. Top with lemon slices if desired.
- Bake 12 to 15 minutes, until salmon flakes easily and reaches 125°F to 130°F in the thickest part.
- Optional: Broil 1 to 2 minutes to lightly brown the top.
- Rest 3 minutes. Spoon pan juices over salmon and serve with extra dill and lemon wedges.
Notes
– Doneness tip: Pull at 125°F to 130°F for tender salmon. It will rise slightly as it rests.
– Herb swaps: Parsley or chives work if you do not have dill.
– Make it a sheet-pan meal: Add asparagus or green beans tossed with olive oil and salt and roast alongside.
– Tools: Rimmed sheet pan, parchment paper, small bowl, whisk or fork, brush or spoon, instant-read thermometer (helpful).
- Prep Time: 5 minutes
- Cook Time: 12 to 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American