Nutmeg Free Lemon-Dill Baked Salmon
Bright, citrusy, and deeply satisfying, 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, fresh lemon juice, lemon zest, garlic, and chopped dill gets spooned right over the fillets, and a short rest at room temperature lets all those flavors sink into the fish before it ever hits the oven. The addition of ground turmeric gives the dish a warm, golden hue and a subtle earthiness that plays beautifully against the brightness of the lemon. Salmon seasoned with warm spices can sometimes call for nutmeg, but this recipe skips it entirely — every ingredient here is straightforward and easy to verify, so there's no second-guessing the spice drawer. Thin lemon rounds arranged over the fillets during baking look gorgeous and keep the fish moist as it cooks to a perfect, flaky finish. Serve it straight from the oven with a few fresh dill sprigs and you've got a clean, vibrant plate that's as good for a casual family meal as it is for company.
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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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