Shellfish 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 takes. A simple marinade of olive oil, fresh lemon juice, lemon zest, minced garlic, and chopped dill gets whisked together and spooned right over the fillets, letting those flavors sink in before the fish ever hits the oven. A pinch of ground turmeric adds a subtle warmth and a gorgeous golden hue that makes the finished dish look almost too pretty to eat. Because the whole recipe is built around fresh, straightforward ingredients, there's no need to scan labels or second-guess anything — just clean, confident cooking from start to finish. The salmon bakes at 400°F until it's perfectly opaque and flakes at the gentlest press of a fork, which means you get that silky, restaurant-quality texture without any guesswork. Finished with thin lemon rounds and a few fresh dill sprigs, it's the kind of plate you'd happily serve to company on a Tuesday.
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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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