Eggless Lemon-Dill Baked Salmon
Bright, herby, and deeply satisfying, this baked salmon is the kind of weeknight dinner that feels far more impressive than the effort it requires. A quick marinade of olive oil, fresh lemon juice, lemon zest, garlic, and chopped dill gets spooned over skin-on fillets before they hit the oven, letting all those flavors sink in beautifully. A touch of turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the delicate fish. Because the whole dish comes together with straightforward pantry staples and fresh herbs, there are no hidden egg-based sauces, binders, or glazes to worry about — just clean, honest ingredients doing all the work. The lemon rounds roasted alongside the salmon caramelize slightly in the oven, making the finished plate look as good as it tastes. Serve it straight from the baking sheet with a few fresh dill sprigs and you have a restaurant-worthy meal that anyone at the table can enjoy.
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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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