Ginger Free Lemon-Dill Baked Salmon
Bright, citrusy, and deeply satisfying, 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, fresh lemon juice, lemon zest, garlic, and chopped dill does all the heavy lifting, coating each fillet in clean, herby flavor before it ever hits the oven. The short rest at room temperature before baking makes a real difference — it lets those flavors sink into the fish so every bite is seasoned all the way through. A touch of turmeric adds a warm, golden hue and subtle earthiness without leaning on any of the spicy or pungent notes that can make certain marinades feel overwhelming. For anyone navigating a sensitivity to ginger, this recipe is a genuinely satisfying option because every ingredient is straightforward and easy to verify — no spice blends, no mystery seasonings, just whole ingredients you can see and control. The salmon bakes up flaky and tender, finished with fresh dill sprigs and thin lemon rounds for a presentation that looks like something from a restaurant. It's clean, vibrant, and completely craveable.
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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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