Hazelnut Free Lemon-Dill Baked Salmon
Bright, citrusy, and fragrant with fresh dill, 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, lemon juice, lemon zest, garlic, and a touch of turmeric gets spooned right over the fillets before they go into a hot oven — no complicated technique needed. The turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the delicate fish, while the fresh dill keeps everything tasting clean and bright. Nut allergies can make dining out or grabbing a prepared fish dish stressful, since sauces and toppings sometimes sneak in unexpected ingredients — but every single component here is straightforward and easy to verify. Skin-on fillets hold together beautifully during baking, and the lemon rounds roasting alongside the fish add a little caramelized bitterness that makes the whole tray smell incredible. Pull it out when the salmon flakes easily and hits 145°F, then pile on a few fresh dill sprigs for a restaurant-worthy finish. It pairs well with just about anything and comes together with ingredients most home cooks already have on hand.
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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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