Name: Lemon Dill Baked Salmon
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds salmon; 3 tablespoon fresh chopped dill, divided; 2 medium lemons; 1 teaspoon kosher salt; fresh ground pepper; 2 tablespoon olive oil; 3 cloves garlic, minced

This lemon dill salmon is one of those go-to dishes I pull out on weeknights when I want something fresh, flavorful, and ready with minimal fuss. The salmon turns out perfectly flaky and moist thanks to its steam-sealed foil wrap, while lemon and dill give it that classic, clean taste that never gets old.

I make this all the time at home because it’s so forgiving and quick to prepare. Best part? It’s on the table in under 30 minutes, with almost no dishes to wash up.

Why I Keep Making This Salmon

Salmon is on heavy rotation in my kitchen. I love how versatile it is—and my family expects it at least once a week. This recipe is one of my favorites because wrapping the salmon in foil practically guarantees it won’t dry out. It traps all that moisture and gentle steam, giving you beautifully tender fish every single time.

The combination of lemon, garlic, and fresh dill is simple but hard to beat. It’s the sort of clean, bright flavor that feels like a little reward at the end of a long day. And cleanup? I just fold up the foil and toss it. That alone would make me cook this again.

My Ingredient Tips

Salmon
Use fillets or a whole side of salmon. For family dinners I usually cut the fillet into portions before baking because everyone loves the browned edges. For company, I’ll keep it whole—it looks impressive straight from the oven.

Lemon
Fresh is best. I usually buy a couple extra so I can slice one thinly for topping and squeeze another over the cooked fish. The charred slices that bake with the salmon add an almost caramelized brightness.

Fresh Dill
Definitely go for fresh dill if you can. I grow a small pot of it on my balcony, and there’s nothing quite like grabbing a handful just before dinner. Dried will work in a pinch, but the flavor is more muted.

Garlic
I’m pretty generous with garlic. It soaks into the salmon as it steams, adding warmth and depth without overpowering the dill and lemon.

Getting the Salmon Ready

First, I always line my sheet pan with heavy-duty foil. It’s wide enough to make a good seal without fighting with multiple sheets. Regular foil works fine—just overlap two sheets if you need to.

I lay the salmon skin-side down right on the foil. If I’m doing individual pieces, I’ll space them out a bit so each one gets those lovely crispy edges.

A good drizzle of olive oil goes on next. I use my fingers or a brush to coat the fish thoroughly. Then I scatter on minced garlic, salt, black pepper, and half of the chopped dill. Lemon slices go right on top.

For the pouch, I loosely fold up the sides and ends, sealing it but leaving a little air space inside. That room lets steam build up and cook the salmon evenly. If you’re using narrower foil, just lay another sheet over the top and crimp the edges all around the pan.

How I Bake and Broil It

I bake the salmon in a preheated 375°F oven for about 15 minutes. That gentle heat, combined with the sealed pouch, keeps it incredibly juicy.

After baking, I carefully open the foil—watch for the steam—and switch on the broiler. I like to move the lemon slices off the top and arrange them around the salmon so the fish itself can get some direct heat. Then I slide the pan back under the broiler for a couple of minutes.

Keep an eye on it here. I want the top just starting to brown, giving it a slight crust while the inside stays moist. The center should be a soft pink with just a hint of translucency. I aim for around 140–145°F at the thickest part.

If I think it needs a little more time, I’ll close the foil back up and let it rest for a few minutes on the hot pan. It finishes gently without overcooking. Once done, I sprinkle on the remaining fresh dill for that final touch of color and flavor.

My Favorite Ways to Serve It

This salmon is bright and zesty on its own, so I keep the sides simple. Steamed broccoli or roasted asparagus are perfect. Sometimes I’ll do a quick sauté of whatever vegetables I have in the fridge—bell peppers, zucchini, snap peas.

When I want something heartier, I serve it with garlic mashed potatoes (so good with the lemony salmon juices) or buttered rice.

If we’re having guests, I keep those beautiful roasted lemon slices on the platter and tuck in a few extra fresh dill sprigs for color. It looks elegant without trying too hard.

Yield: 6