Salmon Recipes Video: Easy Lemon-Dill Baked Salmon

This lemon-dill baked salmon is a simple oven-cooked main dish made with salmon fillets, fresh lemon, olive oil, garlic, and herbs. It comes together quickly, and the bright, savory topping pairs well with everyday sides; this guide lays out the steps clearly, whether you’re cooking from the page or following a salmon recipes video.

Ingredients

1½ lb (680 g) skin-on or skinless salmon fillet, cut into 4 portions
1 tbsp (15 ml) olive oil
1 medium lemon (about 100 g), half juiced and half cut into thin slices
2 garlic cloves (about 6 g), finely minced
1 tbsp (4 g) finely chopped fresh dill, plus extra for serving
1 tsp (1 g) finely chopped fresh parsley
¾ tsp (4 g) fine salt
¼ tsp (0.5 g) ground black pepper
1 tsp (5 g) Dijon mustard
1 tsp (5 ml) honey

Instructions

Heat the oven and prepare the pan. Set a rack in the middle of the oven and heat it to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil. Parchment makes cleanup easy; if using foil, brush it lightly with oil so the fish is less likely to stick. Gather and measure the ingredients while the oven heats.
Make the lemon-dill topping. In a small bowl, stir together the olive oil, 1 tablespoon (15 ml) of lemon juice, minced garlic, chopped dill, parsley, Dijon mustard, and honey. Season with the salt and black pepper. The mixture will look loose rather than creamy; that is expected. Taste a small dab and add a little more lemon juice if you prefer a sharper flavor, keeping in mind that the lemon slices will add more brightness as the salmon bakes.
Dry and arrange the salmon. Pat the portions dry with paper towels, then place them on the prepared pan with space between each piece. Removing surface moisture helps the topping cling and keeps liquid from collecting around the fish. If the fillet has a thin tail end, fold it under itself so the thickness is more even. This helps the pieces finish cooking at roughly the same time.
Season and top the fish. Spoon the lemon-dill mixture over the top and sides of each portion, spreading it gently rather than rubbing hard. Lay the lemon slices on top or tuck them beside the fillets. For skin-on salmon, put the skin side down; the skin acts as a barrier between the fish and pan and can be removed after cooking if you do not want to eat it.
Bake until safely cooked. Bake for about 14 minutes, then check the thickest part of a portion with a food thermometer, inserting it sideways if the fillet is thin. The USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). If the salmon has not reached that temperature, return it to the oven and check again after 1 to 2 minutes. Thickness, starting temperature, and individual ovens affect the timing, so use the thermometer rather than relying only on color or flaking.
Rest briefly and serve. Once the fish reaches 145°F (63°C), remove the pan from the oven and let the salmon rest for 3 minutes. Spoon any lemony juices from the pan over the portions and scatter on a little extra chopped dill. Serve while warm. The center should be moist, and the flakes should separate easily with a fork.

Tips

Choose portions of similar thickness. Four pieces cut from the center of a fillet cook more evenly than a mix of thick center pieces and very thin tail pieces. If your salmon varies in thickness, begin checking the thinner portions first and take each piece off the pan when it reaches 145°F (63°C).
Fresh or frozen salmon both work. Thaw frozen fillets in the refrigerator overnight, keeping them covered and contained so their liquid cannot drip onto other foods. Pat thawed fish dry before adding the topping. Do not leave seafood out at room temperature to thaw.
Adjust the herbs without changing the method. If fresh dill is unavailable, use 1 teaspoon (about 1 g) dried dill in place of the tablespoon of fresh. Dried herbs are more concentrated and less fresh-tasting, so start with that amount rather than substituting equal volumes. Chopped chives can replace the parsley.
Keep the topping on the fish. A little mixture may run onto the pan, but avoid pouring a large pool around the fillets. Excess liquid can make the bottoms steam rather than bake. If you want more sauce at the table, mix an extra teaspoon of olive oil with lemon juice and chopped herbs in a clean bowl instead of reusing raw-fish marinade.

Serving Suggestions

Serve the salmon with a grain or starch that can catch its lemony pan juices. Fluffy rice, couscous, boiled baby potatoes, or roasted potatoes all work well. For a simple plate, add a green vegetable such as steamed asparagus, green beans, or broccoli. If you are roasting vegetables in the same oven, check whether they need a different temperature or a longer cooking time; start them earlier if necessary, and keep the salmon on its own lined pan.

A crisp salad makes a fresh counterpoint to the warm fish. Try mixed greens with cucumber and a light vinaigrette, or shredded cabbage dressed with lemon and olive oil. For a more substantial meal, serve the fillets in bowls with rice, vegetables, and a spoonful of pan juices. Put extra lemon wedges and dill on the table so everyone can season their portion to taste. If serving bread, choose a crusty loaf for soaking up the juices rather than covering the salmon with a heavy sauce.

Variations

Make it mustard-forward: Increase the Dijon mustard to 2 teaspoons (10 g) and leave out the honey for a sharper, less sweet topping. The mustard adds a gentle tang and helps the herbs cling to the surface. If you prefer a hint of sweetness, keep the honey as written rather than adding extra.

Use another fresh herb: Replace the dill with 1 tablespoon (4 g) chopped cilantro or 1 tablespoon (3 g) chopped tarragon. Cilantro gives the dish a more citrusy, lively character, while tarragon brings a mild anise-like note. Either is a variation rather than a traditional requirement; fresh parsley can remain in the mixture or be left out.

Add a little heat: Stir ⅛ teaspoon (about 0.3 g) red pepper flakes into the topping, or add a small pinch of cayenne. Start lightly so the heat does not overwhelm the lemon. A few thin slices of mild fresh chili can also be placed on top before baking.

Cook individual portions in foil packets: Divide the salmon and topping among four pieces of heavy-duty foil, folding each into a sealed packet with a little room above the fish. Bake the packets on a sheet pan, then carefully open one to check the thickest piece with a thermometer. Packets trap more steam, so the texture may be softer and the timing can differ; use the safe internal temperature, not the standard timing, to decide when they are done. Open packets away from your face to avoid escaping steam.

Storage and Reheating

Refrigerate leftover salmon within 2 hours of cooking, storing it in a shallow airtight container. Cooked fish keeps for 3 to 4 days in the refrigerator. If you expect to keep it longer, freeze the cooled portions in a freezer-safe container or tightly wrapped freezer bag. For best texture, use frozen leftovers within about 2 to 3 months, and thaw them in the refrigerator before reheating.

Reheat only the portion you plan to eat. Place it in a covered oven-safe dish with a teaspoon of water or a few drops of lemon juice, then warm it in a 300°F (150°C) oven until the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Check with a food thermometer. A microwave also works: cover the fish, heat in short intervals at medium power, and check the center between intervals. Gentle heating helps limit dryness, but do not stop before it reaches 165°F (74°C). Leftover salmon can also be flaked cold into a salad or grain bowl if it has been stored safely and remains within the refrigerator time limit.

Frequently Asked Questions

Can I use skinless salmon?
Yes. Skinless fillets work with the same topping and oven temperature. They may be a little more likely to stick, so line the pan and brush or spray the lining lightly with oil. Check the temperature at the thickest point and remove each portion once it reaches 145°F (63°C).

How can I tell when baked salmon is done?
The most reliable check is a food thermometer inserted into the thickest part of the fish. Fish is safely cooked at 145°F (63°C), according to USDA FSIS guidance. Flaking and color can help you judge texture, but they are less dependable indicators of a safe temperature, especially in thick fillets.

Can I prepare the salmon ahead of time?
You can mix the topping a day ahead and keep it covered in the refrigerator. For the best texture, wait to put it on the fish until shortly before baking. If you arrange raw salmon on the pan in advance, cover it and refrigerate it; do not leave it at room temperature, and cook it within a safe refrigerated period.

Can I bake salmon from frozen?
For the most even result, thaw the fillets first in the refrigerator and pat them dry. Baking from frozen is possible, but the surface will release more moisture and the cook time will be longer and less predictable. If you do cook from frozen, do not guess at the timing: check the center with a thermometer and continue cooking until it reaches 145°F (63°C).

What should I look for in a salmon recipes video?
Look for clear views of the fillet thickness, how the topping is spread, and where the thermometer goes into the fish. Those details help you adapt the timing to your own portions. A video’s stated minutes are only a guide because ovens and fillet sizes vary; the safe internal temperature remains 145°F (63°C).

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).