Name: Baked Salmon Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 salmon fillets (approx. 180g each, skin-on or off); 2 tbsp extra virgin olive oil; 2 cloves garlic (finely minced); 1 large lemon; 2 tbsp fresh dill (finely chopped); 1 tbsp fresh flat-leaf parsley (finely chopped); 1/2 tsp sea salt; 1/4 tsp black pepper (freshly ground)

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There’s a special kind of satisfaction that comes from mastering a dish that is both wonderfully simple to prepare and genuinely impressive on the plate. For me, this Lemon and Dill Baked Salmon Recipe is exactly that. It’s the meal I turn to on a Tuesday night when I want something nutritious and fast, but it’s also the one I confidently serve to friends on a Saturday. I make this at least once a week – it’s become a family favourite.

What makes this particular oven baked salmon so special is the way the simple ingredients work together. We’re not masking the beautiful flavour of the fish; we’re enhancing it. The sharp zest and juice of a lemon cut through the richness, while fresh dill brings an almost anise-like brightness. Add a little garlic for a savoury, aromatic depth, and you have a truly balanced and flavourful seafood dinner. The high heat of the oven cooks the salmon to flaky perfection, leaving it incredibly moist on the inside with just a hint of a caramelised top.

This recipe is ideal for anyone looking for a healthy fish meal that doesn’t compromise on taste. It’s straightforward enough for beginner cooks, yet the results are so consistently delicious that experienced foodies will appreciate its elegance. Whether you’re cooking for one or for a family, this baked salmon adjusts beautifully and always feels a little bit special.

Recipe Overview

This baked salmon recipe focuses on fresh, bright flavours that complement the rich taste of the fish. You can expect tender, flaky salmon infused with lemon, garlic, and herbs. My top tip from testing this dozens of times is to watch it closely towards the end of the cooking time; two minutes can be the difference between perfectly moist and slightly dry.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Difficulty: Easy

Why You’ll Love This Baked Salmon Recipe

Genuine Flavour: The salmon becomes incredibly tender, infused with the bright zest of lemon and the savoury punch of fresh garlic. The fresh dill adds a gorgeous, herbaceous note that lifts the entire dish.
Ready in Under 30 Minutes: From the fridge to the table, this entire meal comes together in about 25 minutes, making it a brilliant choice for a nutritious mid-week dinner.
Flexible Recipe: This recipe is a fantastic base for experimentation. You can swap the dill for fresh parsley or rosemary, add a teaspoon of Dijon mustard to the marinade for a tangy kick, or even throw in some capers.
Great for Weeknight Dinners: It works beautifully for a light, healthy meal after a long day, but it’s also elegant enough to serve when you have guests over for a casual supper.
Family Tested: My husband, who’s usually picky about fish, asked for seconds the first time I made this! It’s one of those rare dishes that everyone in our house agrees on.

Baked Salmon Recipe

⏱️ 15 min prep • 🍳 15 min cook • 👥 4 servings

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Ingredients You’ll Need

The key to this salmon recipe is using good-quality ingredients. A lovely fresh piece of salmon will make all the difference. I personally prefer Scottish salmon when I can find it, and I often opt for fillets with the skin on as it helps keep the fish extra moist during baking.

4 salmon fillets (approx. 180g each), skin-on or off
2 tbsp extra virgin olive oil
2 cloves garlic, finely minced
1 large lemon
2 tbsp fresh dill, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped
1/2 tsp sea salt
1/4 tsp black pepper, freshly ground

Ashley’s Tip: Before you do anything else, pat the salmon fillets completely dry with a paper towel. This step is crucial because it helps the olive oil and seasonings to adhere properly and encourages the top to brown nicely in the oven.

How to Make This Baked Salmon Recipe

The process for this oven baked salmon is very straightforward. We’re essentially creating a quick, flavourful marinade, coating the fish, and letting the oven perform its magic. It’s all done on one baking tray, which means less washing up afterwards – a definite bonus!

Preheat your oven to 200°C (180°C fan) and line a large baking tray with baking parchment. This prevents the salmon from sticking and makes clean-up much easier.
Place the salmon fillets on the prepared tray, leaving a little space between each one.
Zest the entire lemon into a small bowl. Then, cut the lemon in half. Juice one half into the bowl with the zest. Thinly slice the other half and set the slices aside for later.
To the bowl with the lemon zest and juice, add the olive oil, minced garlic, chopped dill, chopped parsley, sea salt, and black pepper. Whisk everything together until well combined.
Pour this flavourful mixture over the salmon fillets. I use a pastry brush to make sure each fillet is evenly coated on the top and sides. What works best for me is gently rubbing it in to ensure the flavour really gets in there.
Let the salmon sit with the marinade for about 10 minutes at room temperature if you have the time. This isn’t essential but does give the flavours a chance to meld.
Arrange 2-3 of the reserved lemon slices on top of each fillet.
Place the baking tray in the centre of the preheated oven and bake for 12-15 minutes.
The cooking time will vary depending on the thickness of your salmon. Check for doneness at the 12-minute mark. The salmon is ready when it is opaque and flakes easily when gently pressed with a fork. Be careful not to overcook it!
Remove from the oven and let it rest on the tray for a couple of minutes before serving.

Tips From My Kitchen

Temperature Control: A moderately hot oven at 200°C (180°C fan) is key. It’s hot enough to cook the salmon through quickly without drying it out, which can happen at higher temperatures.
The Secret Step: I learned that brushing a tiny bit of olive oil directly onto the parchment paper where the salmon skin will sit helps it get a little crispier and prevents any possibility of sticking.
Make-Ahead: The marinade can be prepared up to 24 hours in advance. Just store it in an airtight jar or container in the fridge. This makes assembly even faster on a busy evening.
Storage: Leftover baked salmon can be stored in an airtight container in the fridge for up to 2 days. It’s delicious flaked and tossed into a salad or pasta the next day. If you have any extra, it’s fantastic for making my Salmon Cakes too!

Delicious Variations to Try

While this recipe is lovely as it is, it’s also a great starting point for your own creations. Here are a few ideas to get you started:

Spicy Version: Add 1/2 teaspoon of red chilli flakes to the marinade for a gentle, warming heat that pairs beautifully with the lemon.
Mediterranean Twist: Add a tablespoon of chopped capers and some thinly sliced red onion to the baking tray around the salmon for the last 10 minutes of cooking.
Different Herbs: If you’re not a fan of dill, fresh oregano or thinly sliced rosemary would also be wonderful. Adjust the quantities to your taste.

What to Serve With This Baked Salmon Recipe

This versatile dish pairs well with so many sides. Here are some of my favourite combinations:

Roasted Asparagus and New Potatoes: You can roast them on the same tray! Toss them in a little oil, salt, and pepper, and give them a 10-minute head start in the oven before adding the salmon.
A Simple Green Salad: A bed of rocket or mixed leaves with a light vinaigrette keeps the meal fresh and vibrant. For something extra, a dollop of my Authentic Tzatziki Sauce Recipe is a brilliant, cooling addition.
Quinoa or Couscous: A fluffy grain is perfect for soaking up any of the delicious juices from the baking tray.
Wine Pairing: A crisp, cold glass of Sauvignon Blanc or an unoaked Chardonnay complements the zesty, herbaceous notes of the dish wonderfully.

Frequently Asked Questions

Can I use frozen salmon?

Yes, absolutely. The most important thing is to ensure it is fully defrosted before you begin. I recommend defrosting it overnight in the fridge. Before marinating, pat it extremely dry with paper towels to remove any excess water, which can make the final dish a bit watery.

How do I know when my salmon is perfectly cooked?

The best way to tell is by sight and touch. Take a fork and gently press it into the thickest part of the fillet. If it flakes apart easily, it’s done. The colour should be an opaque pink, not translucent. If you see a lot of white stuff (called albumin) seeping out, it’s a sign the salmon is starting to overcook, so take it out of the oven promptly. For guaranteed food safety, the recommended internal temperature for fish is 63°C (145°F).

How do I store leftovers?

Let the salmon cool completely, then place it in an airtight container and store it in the fridge for up to 2 days. I find it’s lovely eaten cold the next day, flaked over a salad for a healthy lunch. Avoid reheating it in the microwave, as it can become rubbery. A few minutes in a low oven is a better option if you want to eat it warm.

Can I use dried herbs instead of fresh?

You can, but fresh herbs really make the flavours pop in this dish. If you must use dried, the general rule is to use one-third of the amount called for. So, for this recipe, you would use about 2 teaspoons of dried dill. The flavour profile will be slightly different and more muted, but it will still be tasty.

Can I make this with a whole side of salmon?

Yes, this recipe works beautifully for a large side of salmon, which is great for feeding a larger group. Simply double the marinade ingredients and spread it over the entire fillet. The cooking time will likely need to be increased to 20-25 minutes, depending on the size and thickness. Start checking for doneness around the 18-minute mark.

Baked Salmon Recipe

A simple and elegant baked salmon recipe featuring a vibrant lemon, garlic, and fresh herb marinade. Perfect for a quick, healthy, and flavorful weeknight dinner.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

4 salmon fillets approx. 180g each, skin-on or off
2 tbsp extra virgin olive oil
2 cloves garlic finely minced
1 large lemon
2 tbsp fresh dill finely chopped
1 tbsp fresh flat-leaf parsley finely chopped
1/2 tsp sea salt
1/4 tsp black pepper freshly ground

Method

Preheat your oven to 200°C (180°C fan) and line a large baking tray with baking parchment. This prevents the salmon from sticking and makes clean-up much easier.
Place the salmon fillets on the prepared tray, leaving a little space between each one.
Zest the entire lemon into a small bowl. Then, cut the lemon in half. Juice one half into the bowl with the zest. Thinly slice the other half and set the slices aside for later.
To the bowl with the lemon zest and juice, add the olive oil, minced garlic, chopped dill, chopped parsley, sea salt, and black pepper. Whisk everything together until well combined.
Pour this flavourful mixture over the salmon fillets. I use a pastry brush to make sure each fillet is evenly coated on the top and sides. What works best for me is gently rubbing it in to ensure the flavour really gets in there.
Let the salmon sit with the marinade for about 10 minutes at room temperature if you have the time. This isn't essential but does give the flavours a chance to meld.
Arrange 2-3 of the reserved lemon slices on top of each fillet.
Place the baking tray in the centre of the preheated oven and bake for 12-15 minutes.
The cooking time will vary depending on the thickness of your salmon. Check for doneness at the 12-minute mark. The salmon is ready when it is opaque and flakes easily when gently pressed with a fork. Be careful not to overcook it!
Remove from the oven and let it rest on the tray for a couple of minutes before serving.

Notes

Serve immediately with roasted asparagus and quinoa for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

I truly hope this simple baked salmon recipe becomes a go-to in your kitchen, just as it has in mine. It’s a testament to how a few fresh, quality ingredients can create a meal that feels both nourishing and a little bit luxurious. If you’re looking for other straightforward dinner ideas, my recipe for Stuffed Peppers With Rice is another family favourite. Please let me know how you get on with the salmon in the comments below – I love hearing how it turned out for you!

Happy cooking,
Ashley