BHA & BHT Free Lemon-Dill Baked Salmon
Bright, citrusy, and fragrant with fresh dill, this baked salmon is the kind of weeknight dinner that feels far more impressive than the effort required. The marinade — built from extra-virgin olive oil, fresh lemon juice and zest, minced garlic, and a touch of turmeric — comes together in minutes and soaks into the fish beautifully during a short rest before it ever hits the oven. For anyone navigating preservative-free eating, salmon can be a tricky category since many packaged or pre-marinated options rely on synthetic antioxidants like BHA and BHT to extend shelf life. Starting with fresh fillets and a from-scratch marinade means every single ingredient is clean and accounted for. The turmeric adds a subtle warmth and gorgeous golden hue without overpowering the delicate fish, while the lemon rounds roasting alongside caramelize just enough to make the whole pan smell incredible. Flaky, tender, and finished with a few sprigs of fresh dill, this is the kind of plate that looks like you really tried — even on a Tuesday.
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 3 garlic cloves, minced
- 2 tbsp fresh dill, chopped
- ½ tsp ground turmeric
- ½ tsp black pepper, freshly ground
- ¾ tsp kosher salt
For serving
- 1 lemon, thinly sliced into rounds
- fresh dill sprigs, for serving (optional)
Instructions
- 1
Heat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or foil.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped dill, turmeric, black pepper, and salt until combined.
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