Emulsifier Free 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 involved. A simple marinade of extra-virgin olive oil, fresh lemon juice, zest, garlic, and dill does all the heavy lifting, coating each fillet in clean, vibrant flavor before it ever hits the oven. The touch of turmeric adds a warm, golden hue and a subtle earthiness that makes the whole dish feel a little special. Because every ingredient here is whole and unprocessed, there are no hidden additives or synthetic stabilizers to worry about — just real food, simply prepared. Letting the salmon rest in the marinade for 15 minutes at room temperature before baking is a small step that makes a noticeable difference, helping the flavors really sink in. Roasted alongside thin lemon rounds and finished with fresh dill sprigs, it comes out of the oven flaky, fragrant, and ready to serve straight from the pan.
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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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