Salmon Fillet Recipes UK: Easy Lemon-Dill Traybake

This UK-style salmon fillet traybake pairs tender oven-roasted salmon with new potatoes, asparagus, lemon and fresh dill for a complete, easy-to-serve dinner. The vegetables roast on the same tray, so there is little washing up, and the lemon and herbs keep the flavours bright without hiding the salmon.

Ingredients

1 lb (450 g) small new potatoes, scrubbed and halved; quarter any larger ones so the pieces are similar in size
2 tbsp (30 ml) olive oil, divided
¾ tsp (4 g) fine salt, divided
¼ tsp (1 g) freshly ground black pepper, divided
4 skin-on salmon fillets, about 5½ oz (155 g) each, or 1 lb 6 oz (620 g) total
1 lb (450 g) asparagus, woody ends trimmed; thicker spears can be cut in half
1 medium lemon, finely zested and juiced, about 2 tbsp (30 ml) juice
1 small garlic clove, finely grated or minced, about 1 tsp (5 g)
1 tbsp (4 g) finely chopped fresh dill, plus 1 tsp (1 g) extra to finish
1 tsp (5 g) Dijon mustard
1 tbsp (15 ml) water, to loosen the lemon dressing if needed

Instructions

Heat the oven and prepare the ingredients. Set the oven to 425°F (220°C), or 400°F (200°C) for a fan oven. Line a large rimmed baking tray with baking paper if you want easier cleanup. Halve or quarter the potatoes, trim the asparagus and pat the salmon dry with kitchen paper. Keep the salmon refrigerated while you prepare the tray. In a small bowl, mix the lemon zest, lemon juice, garlic, dill and Dijon mustard. Measure out the oil, salt and pepper so they are ready to use.
Start roasting the potatoes. Put the potatoes on the tray and toss them with 1 tablespoon (15 ml) of the oil, half the salt and half the pepper. Arrange them cut-side down where possible, leaving a clear space for the fish and asparagus later. Roast for 25 minutes, turning the pieces once after about 15 minutes. They should be starting to brown and be almost tender when pierced with a knife. If the tray is crowded, use two trays; packed potatoes steam rather than roast.
Season the fish and vegetables. While the potatoes roast, brush the salmon lightly with the remaining tablespoon (15 ml) of oil and season with the remaining salt and pepper. Toss the asparagus with a spoonful of the lemon-dill mixture. After the potatoes have roasted for 25 minutes, take the tray out and turn the potatoes. Make room for the salmon and asparagus in a single layer. Place the salmon skin-side down, with a little space between each fillet, and arrange the asparagus around it. Spoon the rest of the lemon mixture over the salmon, avoiding too much pooling on the tray.
Roast until the salmon is safely cooked. Return the tray to the oven for about 14 minutes. Check the thickest part of a fillet with a food thermometer; the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). If a thick fillet has not reached that temperature, continue cooking and check again after 1–2 minutes. The asparagus should be tender with lightly browned tips, and the potatoes should be fully soft inside. Fillet thickness and oven performance affect the time, so use the temperature rather than appearance alone to judge doneness.
Finish and serve. Sprinkle the salmon and vegetables with the extra dill. Taste a potato and add a little more salt or pepper if needed. Serve while hot, spooning any lemony juices from the tray over the fish. If the tray has browned bits, a tablespoon (15 ml) of water stirred through them can loosen the juices for serving.

Tips

Choose similar-sized fillets. Fillets of roughly equal thickness cook more evenly. If one is noticeably thinner, check it earlier and remove it once it reaches 145°F (63°C), while thicker pieces finish cooking. Keep raw fish separate from ready-to-eat food, and wash hands, utensils and boards after handling it.
Give the potatoes space. A crowded tray traps moisture and makes potatoes soft instead of browned. Use two trays if necessary, or roast the potatoes on one tray and cook the salmon and asparagus on another. If using two trays, swap their oven positions halfway through for more even browning.
Use frozen salmon safely. Thaw frozen fillets overnight in the refrigerator, not on the counter, and pat them dry before seasoning. A still-frozen centre will make the cooking time unpredictable. If you have only dried dill, use about 1 teaspoon (1 g) in place of the tablespoon of fresh dill; dried herbs taste more concentrated and less fresh, so start modestly.
Adjust for the vegetables you have. Green beans or broccoli florets can replace asparagus, but thick pieces may need a few extra minutes. Cut them into similar-sized pieces and check tenderness before serving. The lemon, garlic and dill dressing also works with parsley if dill is unavailable, though the flavour will be less distinctive.

Serving Suggestions

This traybake is a full meal as written, with potatoes for substance and asparagus for a green vegetable. For a larger table or bigger appetites, add a bowl of dressed leafy salad, steamed peas or buttered greens. Crusty bread is useful for catching the lemony juices left on the plate, while a spoonful of plain yoghurt mixed with chopped dill and a little lemon makes a cool, simple accompaniment.

For a UK-style Sunday or weeknight spread, bring the tray to the table and serve the salmon carefully with a fish slice so the fillets stay intact. Add extra lemon wedges for anyone who likes a sharper finish. If serving children or guests who prefer milder flavours, keep extra black pepper and any additional dressing on the side rather than adding more before serving.

Variations

Mustard and honey: Whisk 1 teaspoon (7 g) honey into the lemon, dill and Dijon mixture. It adds gentle sweetness and encourages browning; watch the tray near the end because the honey can darken quickly.
Parsley and capers: Swap the dill for 1 tablespoon (4 g) chopped flat-leaf parsley and add 1 tablespoon (9 g) drained capers to the finished tray. Capers are salty and tangy, so taste before adding extra salt.
Smoky paprika: Add ½ teaspoon (1 g) smoked paprika to the oil used on the potatoes. This gives the vegetables a smoky note without changing the salmon cooking method. Keep it off the fish if you want the lemon and dill to remain the main flavours.
Different seasonal vegetables: In place of asparagus, try 10 oz (280 g) trimmed green beans or 12 oz (340 g) broccoli florets. For denser vegetables such as carrots, cut them small and give them a head start with the potatoes; do not assume they will soften in the salmon’s shorter cooking time.

Storage and Reheating

Refrigerate cooked salmon and vegetables within 2 hours of cooking, in a covered container. They keep for 3–4 days in a refrigerator set at 40°F (4°C) or colder. For better texture, store the salmon and potatoes separately if you can; the potatoes may absorb some of the fish and lemon juices while they sit. Do not leave the tray at room temperature for an extended period.

Reheat only the portion you plan to eat. For the oven, put the salmon and vegetables in a covered oven-safe dish with a teaspoon of water, then warm at 300°F (150°C) until hot throughout. A microwave also works: cover loosely and heat in short bursts, checking between them so the fish does not overcook. USDA FSIS advises reheating leftovers to 165°F (74°C); check the thickest part with a food thermometer. The fish may be firmer and drier after reheating than when freshly cooked. Cooked portions can also be frozen in an airtight container for about 2–3 months for best quality; thaw in the refrigerator and reheat thoroughly.

Frequently Asked Questions

Can I use skinless salmon fillets?
Yes. Skinless fillets work in the same recipe, although they can be a little more delicate to lift and may cook slightly faster. Place them on the tray carefully and begin checking the thickest part at around 12 minutes. The food thermometer reading of 145°F (63°C) remains the doneness target.

Can I use a different cut of salmon?
Yes, but adjust for thickness. A thick centre-cut portion may need a few extra minutes, while a thin tail piece can be ready sooner. If the pieces vary a lot, check each separately and remove individual pieces once they reach 145°F (63°C). Keep the potatoes roasting until tender if the fish finishes first.

Can I make this recipe without asparagus?
Yes. Use green beans, broccoli or another quick-cooking vegetable, cut into bite-sized pieces. Add it when the salmon goes onto the tray, as directed for asparagus. For vegetables that take longer, roast them with the potatoes from the beginning or cook them separately, so they are tender by the time the salmon is done.

How can I tell when salmon is done without a thermometer?
A thermometer is the reliable way to confirm that fish has reached the USDA FSIS safe minimum of 145°F (63°C). Salmon often changes from translucent to opaque and separates into flakes as it cooks, but appearance can be misleading, especially with thick pieces. Use a food thermometer inserted into the thickest part rather than relying on colour or flaking alone.

Can I prepare the tray ahead?
You can wash and cut the potatoes and asparagus, mix the lemon dressing, and keep each covered in the refrigerator for up to a day. Keep raw salmon covered and separate from the vegetables and dressing until you are ready to cook. For the best texture, toss the potatoes with oil shortly before roasting and do not leave raw fish at room temperature while you prepare the rest.

What can I do with leftover salmon?
Once refrigerated promptly, leftover cooked salmon can be flaked into a salad, folded through warm pasta or added to a sandwich. Keep it chilled until serving, and use it within the 3–4 day refrigerated storage window. If you reheat it rather than eating it cold, heat it to 165°F (74°C) and avoid repeatedly warming and cooling the same portion.

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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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