Chicken Free Lemon-Dill Baked Salmon
Bright, citrusy, and fragrant with fresh herbs, this baked salmon is the kind of weeknight dinner that feels far more impressive than the effort it requires. A simple marinade of olive oil, lemon juice, lemon zest, garlic, and fresh dill gets whisked together and spooned right over the fillets, giving the fish a chance to soak up all that flavor before it ever hits the oven. A pinch of ground turmeric adds a subtle warmth and a gorgeous golden hue that makes the finished dish look absolutely stunning on the plate. The salmon bakes at 400°F until it's perfectly opaque and flakes at the gentlest press of a fork — no guesswork, no fuss. Thin lemon rounds roasted alongside the fillets caramelize slightly and add a beautiful, almost jammy citrus note to every bite. This is a naturally fish-forward meal built entirely around clean, whole ingredients, so there's no need to scrutinize labels or worry about hidden poultry-based broths or additives sneaking in. Finish it with a few fresh dill sprigs and serve immediately for a dinner that looks like it came from a restaurant kitchen.
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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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