Succulent Baked Salmon Fillet (Print Version)
Tender salmon baked with olive oil, dill, and lemon zest for a flavorful, healthy main dish.
# What You Need:
→ Fish
01 - 4 skin-on or skinless salmon fillets, approximately 6 oz each
→ Seasonings
02 - 2 tbsp olive oil
03 - 1 tsp sea salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp dried dill or 1 tbsp fresh chopped dill
07 - Zest of 1 lemon
→ Garnish
08 - 1 lemon, sliced into rounds
09 - Fresh dill sprigs (optional)
# How to Prepare:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat the salmon fillets dry with paper towels. Place skin-side down on the prepared baking sheet.
03 - Drizzle olive oil evenly over the fillets and rub to coat thoroughly.
04 - Sprinkle sea salt, black pepper, garlic powder, dill, and lemon zest evenly over the salmon.
05 - Place a lemon slice on top of each fillet.
06 - Bake for 15 to 18 minutes, or until the salmon is opaque and flakes easily with a fork. Internal temperature should reach 145°F.
07 - Remove from oven and let rest for one minute. Garnish with fresh dill sprigs if desired before serving.
# Expert Advice:
01 -
- Dinner lands on the table in under thirty minutes without any of the stress.
- The salmon stays impossibly tender while the edges get just a whisper of caramelization.
- One sheet pan means one thing to clean, and somehow that matters more than you'd think on a tired day.
02 -
- Overcooked salmon becomes chalky and sad, so pull it out the moment it flakes easily—carryover heat will do the rest.
- Patting the fillets dry is not optional; wet skin won't brown, and that's where so much of the flavor lives.
03 -
- Room-temperature salmon cooks more evenly than cold salmon straight from the fridge, so pull it out about five minutes before prepping.
- Skinless fillets cook a minute or two faster, so adjust your timing if you use those instead.