Marry Me Salmon Garlic Lemon Dill (Printable)

Flaky salmon fillets baked with garlic, lemon, and dill create an elegant dish ready in 30 minutes.

# What You'll Need:

→ For the Salmon

01 - 2 salmon fillets (wild-caught preferred)
02 - 2 tablespoons olive oil (or avocado oil)
03 - 2 cloves garlic, minced
04 - 2 tablespoons freshly squeezed lemon juice
05 - 1 teaspoon sea salt or kosher salt
06 - 1/2 teaspoon freshly cracked black pepper

→ For the Topping

07 - 1/4 cup fresh dill, chopped (or substitute with dried dill or parsley)

→ Optional Additions

08 - Vegetable sides such as asparagus or bell peppers, cut into pieces
09 - Lemon slices or tomato slices for added flavor

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - In a medium bowl, whisk together olive oil, minced garlic, lemon juice, salt, and black pepper. Let the marinade rest for 5 minutes to meld flavors.
03 - Place salmon fillets skin-side down on the prepared baking sheet. Arrange vegetable sides and lemon or tomato slices around or atop the salmon, if desired.
04 - Brush each fillet generously with the marinade. Sprinkle chopped fresh dill evenly over the top.
05 - Bake for 15–20 minutes, or until the salmon is opaque and flakes easily with a fork. Thicker fillets may require the full 20 minutes.
06 - Remove from oven, let rest for 2–3 minutes, then serve hot with your choice of side vegetables and an extra squeeze of lemon juice.

# Expert Pointers:

01 -
  • The sauce comes together in seconds but tastes like something you'd order at a nice restaurant
  • It's practically foolproof even if you barely cook because the salmon tells you exactly when it's done
  • The whole thing disappears in about 20 minutes from start to finish
02 -
  • Overcooked salmon is basically fish jerky, so pull it out when it's still slightly translucent in the center
  • The skin will stick to parchment paper, but it slides right off foil if you want to serve it skinless
  • The sauce can make the fish a bit soft if it sits too long, so try to serve it right after that rest period
03 -
  • Pat your salmon completely dry before the marinade, wet fish creates steam instead of that lovely roasted texture
  • Room temperature salmon cooks more evenly, so try to take it out 20 minutes before you start cooking
  • The thickest part of the fillet is your doneness indicator, not the thin tail section
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