Capsaicin Free Lemon-Dill Baked Salmon

Total time43 min

Prep time10 min

Cook time18 min

4.9

(4)

Bright, citrusy, and deeply savory, this baked salmon is the kind of weeknight dinner that feels far more impressive than the effort involved. A simple marinade of olive oil, fresh lemon juice, lemon zest, garlic, and chopped dill gets whisked together and spooned right over the fillets, letting all those clean flavors sink in before the fish ever hits the oven. A touch of ground turmeric adds a warm, earthy depth and a gorgeous golden hue without any heat whatsoever — making this a genuinely satisfying option for anyone who needs to avoid capsaicin entirely. So many salmon recipes sneak in chili flakes, cayenne, or spicy rubs, but this one keeps things completely heat-free while still delivering bold, layered flavor. The skin-on fillets bake at high heat until perfectly flaky and opaque, with lemon rounds roasting alongside for a beautiful, restaurant-worthy presentation. Finish with a few fresh dill sprigs and serve immediately — this one is as good for a quiet Tuesday as it is for company.

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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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