High Fructose Corn Syrup 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 it requires. A simple marinade of extra-virgin olive oil, fresh lemon juice, zest, garlic, and dill gets whisked together and spooned right over the fillets — no complicated prep, no mystery sauces. That matters more than it might seem, because so many bottled marinades and glazes are loaded with high fructose corn syrup, making a dish like this genuinely tricky to pull off with store-bought shortcuts. Here, every single ingredient is whole and straightforward, so you know exactly what's going into your meal. A pinch of ground turmeric adds a subtle warmth and gorgeous golden color without overpowering the clean, citrusy notes. Letting the salmon rest in the marinade for 15 minutes before it hits the oven is a small step that makes a real difference, coaxing the flavors deep into the fish before the heat does its work. Finished with thin lemon rounds and a few fresh dill sprigs, it's the kind of plate that looks like you really tried — because the ingredients did all the heavy lifting.
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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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