Baked Salmon Dill Lemon (Printable)
Tender, flaky salmon fillets baked and topped with creamy dill and lemon sauce for a flavorful dish.
# What You Need:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skinless or skin-on
02 - 1 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp black pepper
→ Sauce
05 - 2 tbsp unsalted butter
06 - 2 garlic cloves, minced
07 - 1 tbsp all-purpose flour (use gluten-free flour if needed)
08 - 1 cup low-sodium chicken or vegetable broth
09 - 1/2 cup heavy cream
10 - Zest of 1 lemon
11 - 2 tbsp fresh lemon juice
12 - 2 tbsp fresh dill, chopped (plus more for garnish)
13 - 1/2 tsp sea salt (to taste)
14 - 1/4 tsp black pepper
→ Garnish
15 - Lemon slices
16 - Extra fresh dill
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat the salmon fillets dry with paper towels. Place them skin-side down on the prepared baking sheet. Brush with olive oil and season with salt and pepper.
03 - Bake for 12–15 minutes, or until salmon flakes easily with a fork and is just opaque in the center.
04 - While the salmon bakes, prepare the sauce: In a medium saucepan over medium heat, melt the butter. Add garlic and sauté for 30 seconds until fragrant.
05 - Stir in the flour to make a roux; cook for 1 minute, stirring constantly. Gradually whisk in the broth, then the heavy cream.
06 - Add lemon zest, lemon juice, dill, salt, and pepper. Simmer gently for 3–4 minutes until slightly thickened. Taste and adjust seasoning as needed.
07 - Remove salmon from the oven. Plate the fillets and spoon the dill and lemon sauce generously over each. Garnish with lemon slices and extra dill. Serve immediately.
# Expert Tips:
01 -
- The sauce comes together faster than you can set the table
- Leftovers actually taste better the next day
02 -
- Watch the sauce closely at the end because it thickens fast
- Room temperature salmon cooks more evenly than cold from the fridge
03 -
- Room temperature salmon cooks more evenly
- Always zest the lemon before juicing, its much easier that way