Pecan Free Lemon-Dill Baked Salmon
Bright, citrusy, and fragrant with fresh dill, 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, lemon juice, lemon zest, garlic, and chopped dill gets whisked together and spooned over skin-on fillets before they ever hit the oven — no complicated technique needed. A touch of ground turmeric adds a warm, golden hue and a subtle depth that makes the whole dish look absolutely stunning on the plate. The salmon rests in the marinade for 15 minutes before baking, which gives those bright flavors time to really sink in, and the result is fish that's tender, flaky, and anything but bland. Baking at 400°F means the fillets cook quickly and evenly, finishing when they're perfectly opaque and just pulling apart at the touch of a fork. This recipe is naturally free from tree nuts of any kind — every ingredient is straightforward and easy to verify, so there's no need to second-guess a label or worry about hidden additions. Finished with lemon rounds and a few fresh dill sprigs, it's a clean, gorgeous plate that's just as welcome at a dinner party as it is on a regular Tuesday night.
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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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