Macadamia 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 olive oil, fresh lemon juice, lemon zest, garlic, and chopped dill gets whisked together and spooned over skin-on fillets before they ever hit the oven — no fancy technique needed. A touch of ground turmeric adds a warm, golden hue and a subtle earthiness that plays beautifully against the citrus. Letting the salmon rest in that marinade for 15 minutes at room temperature before baking makes a real difference, giving the flavors time to sink in before the heat does its work. The result is tender, flaky fish that's fragrant with dill and kissed with lemon — exactly what you want on the plate. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into the dish. Finish it with fresh dill sprigs and a few thin lemon rounds for a presentation that looks like you actually tried.
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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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