Baked Salmon with Dill (Printer-Friendly)

Oven-baked salmon infused with dill, lemon, and capers for a light and flavorful dish.

# What You'll Need:

→ Fish

01 - 4 skinless salmon fillets, 6 oz each

→ Marinade & Seasonings

02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon lemon zest
05 - 1 teaspoon sea salt
06 - 1/2 teaspoon freshly ground black pepper

→ Toppings

07 - 2 tablespoons capers, rinsed and drained
08 - 2 tablespoons fresh dill, chopped
09 - 1 medium lemon, thinly sliced

# How to Make It:

01 - Heat oven to 400°F. Line a baking dish with parchment paper or lightly grease.
02 - Place salmon fillets evenly in the prepared baking dish.
03 - Whisk olive oil, lemon juice, lemon zest, salt, and black pepper together in a small bowl.
04 - Brush the marinade evenly over each salmon fillet.
05 - Sprinkle capers and chopped dill over the fillets, then top each with one or two lemon slices.
06 - Bake salmon for 15 to 18 minutes, until it flakes easily and reaches an internal temperature of 145°F.
07 - Garnish with additional fresh dill and serve immediately.

# Expert Advice:

01 -
  • The whole thing cooks in under twenty minutes, which means you can actually sit down with your guests instead of scrambling in the kitchen.
  • Salmon at 145°F is impossibly tender and flakes like butter, making you look like you know what you're doing even if you're flying by feel.
  • Capers and dill create this briny-herbaceous magic that tastes like you spent hours planning the flavor profile.
02 -
  • Don't skip rinsing the capers—I learned this the hard way when one batch turned out so salty it was almost inedible, and it changed how I approach this recipe forever.
  • The lemon slices are doing crucial work keeping the salmon moist, not just sitting there looking pretty, so actually use them even if you think they're ornamental.
  • If your salmon fillet is thicker than an inch and a half, it needs the full 18 minutes; thinner cuts might be done at 15, so trust your eyes and your fork more than the timer.
03 -
  • Line your baking dish with parchment paper and you'll never scrub salmon residue again—plus the paper creates a little steam chamber that keeps the fillets impossibly moist.
  • Buy your salmon from a fishmonger if you can, not the supermarket shelf, and you'll notice the difference immediately in flavor and texture.

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