Mushroom Free Lemon-Dill Baked Salmon

Total time43 min

Prep time10 min

Cook time18 min

4.9

(4)

Bright, herby, and deeply satisfying, this baked salmon is the kind of weeknight dinner that feels far more impressive than the effort required. A simple marinade of olive oil, fresh lemon juice, zest, garlic, and dill does all the heavy lifting, infusing the fish with clean, vibrant flavor before it even hits the oven. The touch of ground turmeric adds a subtle warmth and a gorgeous golden hue that makes the finished dish look absolutely stunning on the plate. Salmon can sometimes get lost in recipes that lean on earthy, umami-heavy sauces, but here every ingredient is straightforward and clearly defined — no hidden components to second-guess. The skin-on fillets bake alongside thin lemon rounds, keeping the flesh moist and fragrant as the oven does its thing. Once it flakes easily and hits that perfect internal temperature, you plate it up with a few fresh dill sprigs and dinner is done. It's the kind of clean, confident cooking that proves simple ingredients, handled well, are always enough.

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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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