Baked Salmon Dill Butter Lemon (Printable)
Succulent oven-baked salmon topped with fragrant dill butter and fresh lemon.
# What You Need:
→ Fish
01 - 4 salmon fillets (approx 5 oz each), skin-on or skinless
→ Dill Butter
02 - 4 tablespoons unsalted butter, softened
03 - 2 tablespoons fresh dill, finely chopped
04 - 1 garlic clove, minced
05 - 1 teaspoon lemon zest
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Garnish & Serving
08 - 1 lemon, thinly sliced
09 - Fresh dill sprigs
10 - Extra lemon wedges
# How To Cook:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
02 - In a small bowl, combine the softened butter, chopped dill, minced garlic, lemon zest, sea salt, and black pepper. Mix the ingredients thoroughly until well blended and smooth.
03 - Use paper towels to pat the salmon fillets completely dry. Arrange the fillets skin-side down on the prepared baking sheet, ensuring they are not touching.
04 - Spread the prepared dill butter evenly over the top of each salmon fillet. Top each fillet with a couple of thin lemon slices for added flavor during roasting.
05 - Place the baking sheet in the oven and bake for 15–18 minutes. The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F.
06 - Remove the salmon from the oven. Carefully transfer the fillets to serving plates and garnish with fresh dill sprigs. Serve immediately with extra lemon wedges on the side.
# Expert Tips:
01 -
- It tastes elegant enough for guests but honest enough for a quiet Tuesday night, requiring almost no fussing once the butter is made.
- The dill butter is pure magic—herbaceous without being overpowering, it transforms the salmon into something that feels both comforting and refined.
02 -
- Dry your salmon before it meets the pan or sheet—I learned this lesson after years of soggy fish, and it changed everything about how my fillets turn out.
- Don't skip the lemon zest in the butter; it's the secret that makes people ask for the recipe, even though they can't quite name what's making it taste so good.
03 -
- Make your dill butter ahead and keep it in the fridge—there's something reassuring about having the hardest part done before guests arrive, even if it's just your family.
- Use a meat thermometer if you're nervous about overcooking; 63°C is the threshold where salmon goes from barely opaque to flaky and tender, and knowing this number removes all the guesswork.