In a UK oven, bake salmon fillets at 200°C (400°F) conventional or 180°C (350°F) fan for about 10–14 minutes, depending on their thickness. This simple lemon-and-dill salmon recipe is seasoned with olive oil, garlic and black pepper, then served hot with the sides you like. A thermometer gives the most reliable doneness check, since fillets of the same weight can still vary in thickness.
Ingredients
- 4 salmon fillets, skin on or off, about 5¼ oz (150 g) each; 21 oz (600 g) total
- 1 tbsp olive oil (15 ml)
- 1 tbsp lemon juice (15 ml), freshly squeezed if possible
- 1 tsp finely grated lemon zest (about 2 g)
- 1 garlic clove, finely grated or crushed (about 3 g)
- ½ tsp fine salt (about 3 g)
- ¼ tsp freshly ground black pepper (about 0.5 g)
- 1 tbsp chopped fresh dill (about 3 g), plus a little extra to serve if desired
Instructions
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Heat the oven to 200°C (400°F) conventional or 180°C (350°F) fan. Put a shelf in the centre of the oven. While it heats, take the salmon from the fridge, remove any pin bones you can feel with clean fingers or tweezers, and pat the surface dry with kitchen paper. Drying the fish helps the seasoning stick and avoids excess liquid collecting on the tray. If the fillets are still frozen, thaw them in the fridge first rather than using this timing for frozen fish.
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Line a shallow baking tray with baking paper or lightly oil it. In a small bowl, stir together the olive oil, lemon juice, lemon zest, garlic, salt and pepper. Brush or spoon the mixture over the top and sides of the fillets. Scatter over the chopped dill, saving a little for serving. If you prefer a milder garlic flavour, use half a clove; the lemon and dill will still season the fish well.
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Arrange the fillets on the tray with a little space between them. Put them skin-side down if they have skin. Keeping the portions separate lets hot air circulate and makes it easier to check each piece; crowding them together can make the fish cook unevenly. There is no need to turn the salmon during baking.
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Bake for 12 minutes as a starting point for fillets about 2–3 cm (¾–1¼ in) thick. Check thinner portions after 10 minutes, while especially thick pieces may need 2–4 minutes more. The exact time depends on the oven, the starting temperature of the fish and the thickness at its centre, not just the weight printed on a packet. If the surface is browning too quickly, loosely cover the tray with foil for the remaining cooking time.
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Check the thickest part of a fillet with a clean food thermometer, inserting the probe from the side so its tip reaches the centre. The USDA FSIS safe minimum internal temperature for fish is 145°F (63°C); cook the salmon to at least this temperature. If it has not reached 145°F (63°C), return it to the oven and check again after 2 minutes. Colour and flaking can help you judge texture, but they do not replace a thermometer for checking the safe minimum.
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Take the tray from the oven and leave the fish to rest for 2 minutes. The centre should be moist and separate into flakes when gently pressed with a fork, rather than looking raw or glassy. Finish with the reserved dill and serve straight away with any juices from the tray. The recipe timing allows 12 minutes baking and 2 minutes resting; if your portions need extra oven time, add that time to the total.
Tips
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Use thickness as your timing guide. A thin tail piece may be ready several minutes before a thick centre-cut portion. If your fillets differ in size, check each one separately and take smaller pieces out as soon as they reach the safe temperature. You can fold a very thin tail end under itself so it is closer in thickness to the rest of the fillet.
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Keep the skin if you like it. Baking skin-side down helps protect the flesh from direct heat, and the skin can be lifted away after cooking if you do not want to eat it. For crisp skin, pat it particularly dry and bake on a preheated metal tray; note that oven-baked skin may not become as crisp as pan-fried skin.
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Make an easy ingredient swap. Parsley or chives can stand in for dill in the same amount, although they give a less anise-like, fresh flavour. If you do not have a fresh lemon, use 1 tbsp (15 ml) bottled lemon juice and leave out the zest; the fish will still taste bright but will have less fragrant citrus aroma. A small pinch of dried dill can replace fresh, but use less because its flavour is more concentrated.
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Avoid overcooking while chasing a browned top. Salmon can dry out if left in a hot oven after it has reached 145°F (63°C). If you want a little more colour, use the grill briefly at the end and watch it closely, checking the fish temperature again rather than extending the bake by guesswork.
Serving Suggestions
Serve the salmon with boiled or roasted new potatoes, rice, couscous, or crusty bread to catch the lemony juices. For vegetables, try steamed green beans, tenderstem broccoli, peas, asparagus or a simple green salad. A spoonful of plain yoghurt mixed with chopped dill and a little lemon makes a quick cool sauce; serve it on the side rather than pouring it over the fish if you want the seasoned surface to stay distinct.
For an easy weeknight plate, pair one fillet with potatoes and a green vegetable, then add a lemon wedge at the table. For a more filling meal, flake the cooked salmon over warm grains with cucumber and leafy salad. If serving several portions, bring the tray to the table only briefly and plate the fish while it is hot; refrigerate any leftovers promptly rather than leaving them out during a long meal.
Variations
Honey mustard: Replace the lemon juice and zest with 1 tbsp (15 ml) Dijon mustard and 1 tbsp (15 ml) honey. Brush it over the salmon with the oil and garlic. The coating will be sweeter and more savoury, and it can brown faster, so check the fish early.
Smoky paprika: Add ½ tsp (about 1 g) smoked paprika to the oil mixture and use parsley instead of dill. This gives the fillets a warm, smoky seasoning without changing the oven temperature or the doneness target.
Buttery herb finish: Leave out the olive oil and put a small knob of butter on each portion before baking. Use 1 tbsp butter total (14 g), divided between the fillets, and keep the lemon, garlic and herbs. Butter gives a richer flavour and the tray juices are especially good spooned over potatoes.
Make it plain for other sauces: Season the salmon with just the oil, salt and pepper, then serve it with salsa verde, a mild curry sauce or a creamy mustard sauce. This is useful when the rest of the meal already has strong flavours. Keep the same temperature guidance and check the centre with a thermometer regardless of the seasoning.
Storage and Reheating
Refrigerate cooked salmon within 2 hours of cooking, in a covered container. It keeps for 3–4 days in a fridge set to 40°F (4°C) or colder. If you will not eat it within that time, freeze it in an airtight, freezer-safe container; for best texture, use it within 2 months. Thaw frozen cooked salmon in the refrigerator, not on the counter.
To reheat, place a portion in an oven-safe dish with a teaspoon of water, cover it loosely with foil and warm it in a 275°F (135°C) oven until heated through. Check that leftovers reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Reheating time varies with portion size, so use a thermometer rather than relying on a fixed number of minutes. You can also reheat it gently in a covered microwave-safe dish, checking the centre temperature and taking care not to heat it longer than necessary. Cold leftover salmon can instead be flaked into a salad or sandwich without reheating, provided it has been stored safely.
Frequently Asked Questions
How long does salmon take in a fan oven?
At 180°C (350°F) fan, allow about 10–14 minutes for individual fillets around 2–3 cm (¾–1¼ in) thick. Start checking at 10 minutes, then use a food thermometer at the thickest part. Thicker portions need longer; thinner tail pieces may finish sooner.
Should I bake salmon at 180°C or 200°C?
Both temperatures work, depending on the oven setting: use 200°C (400°F) for a conventional oven or 180°C (350°F) for a fan oven. A fan oven circulates hot air, so the lower setting is the usual equivalent. If your oven runs hot or has an unreliable thermostat, check the fish early.
Do I cover salmon with foil in the oven?
You usually do not need to cover it. Baking uncovered is straightforward and lets the top cook without trapping steam. Cover loosely with foil only if the surface is browning before the centre is cooked, or if you want to reduce browning; avoid wrapping the fish tightly, which steams it and changes the texture.
Can I cook salmon straight from frozen?
This recipe is written for thawed fillets, because frozen portions cook less evenly and need a different cooking time. Thaw salmon overnight in the refrigerator, then pat it dry before seasoning. If using a product labelled for cooking from frozen, follow its package directions and still check the thickest part reaches 145°F (63°C).
How can I tell when salmon is done without a thermometer?
The flesh generally turns opaque and separates into flakes when gently pressed, but appearance alone is less reliable than checking the centre temperature. For the USDA FSIS safe minimum, fish should reach 145°F (63°C). If you cook salmon often, an instant-read food thermometer makes it easier to avoid both undercooking and drying it out.
Can I prepare the salmon ahead?
You can mix the seasoning and chop the herbs a few hours ahead, storing them covered in the refrigerator. For the best texture, season the fish shortly before it goes into the oven rather than leaving it in lemon juice for a long time; acid can soften the surface. Cooked salmon can be stored as described above and used cold in a salad or sandwich.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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