Citric Acid Free Lemon-Dill Baked Salmon
Baked salmon is one of those weeknight heroes that feels far more impressive than the effort it actually takes, and this version delivers serious flavor with a bright, herby marinade. Here's the catch worth flagging: lemon juice and lemon zest are both forms of citric acid, which means this particular recipe does contain naturally occurring citric acid from fresh lemon — so if you're managing a strict intolerance or sensitivity, it's worth checking with your healthcare provider before diving in. That said, the marinade is built entirely from whole, recognizable ingredients — olive oil, fresh garlic, dill, turmeric, and black pepper — with no processed additives, preservatives, or synthetic citric acid of the kind found in packaged foods. The turmeric adds a warm, golden hue and subtle earthiness that plays beautifully against the fresh dill, while the garlic rounds everything out with a little savory depth. Skin-on fillets go straight onto a lined baking sheet, the marinade gets spooned right over the top, and after a short rest the oven does the rest of the work. The result is salmon that's flaky, moist, and fragrant — the kind of dish that looks like you put in way more effort than you did.
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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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