Mustard 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 does all the heavy lifting, coating each fillet in layers of clean, vibrant flavor before it ever hits the oven. A touch of ground turmeric adds a subtle warmth and a gorgeous golden hue that makes the finished dish look almost too good to eat. Salmon sauces and marinades are a surprisingly common hiding spot for mustard — whether it's whole-grain, Dijon, or dry powder — so building this one entirely from scratch means you stay in full control of every ingredient. The short rest at room temperature before baking lets the marinade really sink into the fish, so you get flavor all the way through rather than just on the surface. Roasted lemon rounds scattered across the pan caramelize slightly in the oven and add a gorgeous, slightly sweet citrus note to each bite. It comes together in one pan with minimal cleanup, making it as practical as it is delicious.
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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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