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Baked Salmon with Dill recipe

Baked Salmon with Dill recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Baked salmon

A simple baked salmon dish. You can also sprinkle 1 or 2 tablespoons of lemon juice over the salmon before or after you cook it.

619 people made this

IngredientsServes: 4

  • 450g salmon fillets or steaks
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 2 tablespoons butter

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Preheat oven to 200 C / Gas 6.
  2. Arrange salmon fillets in a baking dish. Sprinkle salt, pepper, onion powder and dill over the fish. Dot pieces of butter evenly over the fish.
  3. Bake for 20 to 25 minutes. Salmon is done when it flakes easily with a fork.

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Reviews & ratingsAverage global rating:(733)

Reviews in English (509)

Easy and delicious with crushed new potatoes and fine beans.-01 Dec 2016

by johnb

salmon and dill...outstanding...I like garlic, but onion is good too. ONLY cook til opaque...400 for 25 minutes is way long oftimes....use two forks to pull apart at 10 minutes, and likely it is opaque already...if not add 1-2 minutes as needed. overcooked fish are dry and tasteless. needs to be cooked very carefully. The thicker, the longer...tail pieces of salmon are best tasting and cook quicker. Try sour cream/mayo half and half plus fresh dill as a sauce, yummm...John-17 Oct 2006


Baked Salmon with Dill Butter Recipe

This salmon with dill recipe is elegant enough for entertaining, but easy enough for weeknight dinners! Prep this salmon with dill butter in just 5 minutes. Simply make the compound butter, roast the salmon, and serve. The compound butter elevates this salmon dill recipe in a delicious way. A pat of cold butter goes on top of the salmon when it comes out of the oven and it melts delicious lemon dill butter flavor into the fish. YUM. You’ll love this salmon with fresh dill. Keep the sides simple, all this salmon with dill sauce recipe needs is a veggie or salad and some good bread.

Compound butter might sound slightly fancy, but all it is is a combination of butter and herbs. This compound butter is made with lemon zest and fresh dill and gives the salmon amazing flavor.

This baked salmon with dill butter recipe was originally posted in December 2018 and updated in January 2020.


Perfect Garlic Dill Baked Salmon

Salmon is one of those things that you can spend just a few minutes of time preparing and it looks and tastes totally gourmet. Here is a simple recipe that you will earmark for frequent use. Serve the salmon with some steamed vegetables and some garlic-mashed potatoes, serve it up restaurant-style, and you will have your dinner guests singing the praises of your master culinary skills. (And no need to tell them prep time was only 5 minutes!)

P.S. Be sure to connect with me on Facebook to join in on all the foodie fun and to get word of the latest recipes!

  • 4 (4-6 oz) salmon fillets
  • 3 cloves garlic, minced
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons freshly squeezed lemon juice
  • ¼ cup extra virgin olive oil
  • 2 tablespoons butter, divided in 4 equal pieces.
  1. Combine the garlic, dill, salt, pepper, lemon juice and olive oil in a small bowl.
  2. Lay the salmon fillets in a glass baking dish and pour the marinade over the salmon. Marinate in the refrigerator for at least one hour (preferably several), turning occasionally.
  3. Preheat oven to 375 degrees F.
  4. Place each salmon fillet in aluminum foil, pour over some of the marinade, and place a piece of butter on top of each fillet before sealing the aluminum foil. Place sealed salmon fillets in a baking dish to prevent spillage, and bake 30-40 minutes, depending on the thickness of the fillets, until the salmon is easily flaked with a fork.
  5. Serve immediately with steamed vegetables and garlic mashed potatoes and rice.

14 Responses

Thanks for your answer! Do you do a lot of baking? If so, would you use coconut oil then? I tend to make muffins pretty often and have been using canola, but am wondering if I should switch. Thanks again for all the great info :)

Kimberly @ The Daring Gourmet says

Hi Kim, yes, coconut oil is one of my favorite oils for baking and it’s what I use the most second only to butter. It makes for such a great texture and I love the fresh flavor it imparts. I also occasionally use avocado oil, it has a completely neutral flavor. I don’t know if you have a Trader Joe’s or Costco near you but Trader Joe’s has the best price for coconut oil, it’s their own brand (their oil has been tested and shown to be good quality) and Costco has the best deal hands down for avocado oil. Those are the two places I get my coconut and avocado oils.

I just read your husband’s article on oils, and read what I’ve seen numerous times about cautioning against using olive oil to cook over 200/250 degrees. Why do you use it here? It is the oil most often recommended by great chefs too for even roasting, and I often wonder why if it is so harmful at high temps? This is not meant as a criticism, just an honest inquiry as I learn more about choosing healthy foods for my family. Thanks!

Kimberly @ The Daring Gourmet says

Hi Kim, that’s a perfectly plausible question and thanks for asking! Like you, it’s an ongoing journey for us to learn as much as we can about the healthiest choices for our family. And I know more now than I did over 2 1/2 years ago when this post was published. When it comes to cooking I mostly use olive oil for light sauteing and almost exclusively use avocado oil, coconut oil, butter and lard for high heat cooking. And I do occasionally use olive oil for baking. Something to consider is that baking at 375 F is different than frying at 375 F. In baking the heat isn’t concentrated to one small area nor does it penetrate the center of the food in the same way. For example, if you’re baking salmon at 375 F that salmon is already done when it reaches an internal temperature of 145 F.

As to why chefs recommend it for high heat cooking, they’re approaching it from strictly a taste standpoint, not a health one.

Made this tonight for John/Papa’s birthday dinner. It turned out great! The salmon wasn’t overdone, the herbs were yummy and it melted in your mouth.

Perfect! I’m so happy it was hit and thanks so much for the feedback, Jeanie!

My husband has salmon issues and it very picky about how it’s cooked. I decided to try out this recipe on him in the hopes that I could find some way to prepare salmon that he’d actually enjoy, and it was a huge hit with both of us! Thank you!

Fantastic! So happy to hear it was a hit and that your husband’s salmon issues have been resolved :) Thanks for your feedback and I hope you’ll visit often!

Rosie @ Blueberry Kitchen says

Yum, your salmon looks and sounds delicious – thanks for sharing this recipe!

You are so welcome, Rosie, and thanks for visiting!

Salmon is one of my favorites and I love being able to bake my fish dishes…less oil and fishy smell in the kitchen! The asparagus in this picture look insanely good, too. Can’t wait for springtime veggies!

Thanks! Oh, springtime veggies, me too. Something I read but haven’t tried yet – if you remove the skin of the fish before marinating it, it significantly reduces the fishy taste. Will need to give it a try next time.

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Welcome! I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world. Come travel the world through your taste buds!


Preparation

Preheat the oven to 425 F.

In a large bowl, toss together the potatoes, olive oil and 1/2 teaspoon each of the garlic salt and kosher salt. Arrange the potatoes on one end of a nonstick sheet pan or a sheet pan lined with foil.

Roast until the potatoes are tender and golden on the bottom, about 15 minutes, turning them once with a spatula during cooking.

Meanwhile, in a small bowl, mix together the pepper, paprika, onion powder and remaining 1/2 teaspoon each garlic salt and kosher salt.

Cut two 1-inch long, 1/4-inch deep slits in the fleshy side of each fillet for the butter and seasonings to seep in. Place the salmon fillets on the empty side of the sheet pan, skin side down. Drizzle the melted butter over the salmon and potatoes. Sprinkle the spice mixture over the top. Cut a lemon in half and squeeze both halves over the entire sheet pan, capturing the seeds in your hand.

Bake until the salmon flakes with a fork, 10-12 minutes.

Cut the remaining lemon into 4 wedges. Sprinkle the salmon and potatoes with the dill and parsley and serve with the lemon wedges.

From Magnolia Table, Volume 2 by Joanna Gaines. Copyright © 2020 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.


WHAT SALMON IS BEST for BAKED SALMON?

Baked Salmon with Dill Sauce is a little pricier than chicken dinners, but it can serve your entire family for a fraction of the cost of dining out – and tastes 10X better! If you’re going to the expense of baking salmon at home, I believe it is better to spend a few extra dollars on quality salmon because you can literally TASTE the difference.

  • So, what is quality salmon? You want to look for wild-caught salmon which is usually king, Coho or sockeye.
    • King salmon also known as Chinook or blackmouth salmon. It is literally KING of the salmon species because is the largest and therefore the thickest and most expensive. It has a higher-fat content which means it tastes the richest and considered the most delicious of all your salmon choices.
    • Coho salmon is also known as silver salmon. It still has a high fat content, though leaner than king salmon, but is similar in flavor. It is considered second only to king salmon in desirability. It is always a great, less expensive option than king salmon.
    • Sockeye salmon is also known as red salmon. It has the strongest flavor of the bunch but is not overly fishy. It is rich and flavorful, and many prefer it over king salmon. It is leaner than both king and Coho salmon so take extra care not to overcook it.
    • What size salmon is best? You can use either 4-5 6 oz. skinless salmon fillets OR 1 wild Alaskan salmon fillet. I prefer individual fillets because I feel like the flavor of the “marinade” gets more evenly distributed, but that is just my preference.
    • Where to purchase salmon? I purchase my salmon at the seafood counter of my grocery store so then I know they are fresh and can select fillets of uniform size. The butcher weighs my salmon fillets but prices them as one single salmon fillet because it is less expensive. I don’t know if your butcher will do this for you, but it costs half the price!
    • Can I use frozen salmon? If your store doesn’t carry fresh wild-caught salmon but carries FROZEN wild caught salmon (like Costco) – that is fine! Just make sure to thaw it before baking. Wild caught salmon is always better than farmed salmon – fresh OR frozen.
    • What Salmon should I Avoid? Always look for wild caught salmon (preferably Alaskan) and avoid farm-raised Atlantic salmon. Farm raised Atlantic salmon are particularly fatty and often fed an artificial diet which means they are far less nutritious, waterier and can bake up mushy- gross!


    4 (6 ounce size) salmon fillets
    3 tablespoons olive oil
    salt and pepper, to taste
    1/2 cup white wine
    16 tiger prawns, peeled
    2 tablespoons chopped fresh dill
    2 crushed garlic cloves
    1 pinch crushed chile flakes

    Preheat oven to 425 degrees F.

    Place salmon fillets in a baking dish. Brush with 2 Tbsp. of olive oil, and then sprinkle with salt, pepper and 1 Tbsp. of the dill. Pour in wine and then bake salmon 5 minutes.

    Toss prawns with remaining ingredients and set 4 prawns on each piece of fish. Bake 5 to 7 minutes more, until salmon and prawns are cooked.


    Baked Salmon with White Wine Dill Sauce

    I know that I have already shared a recipe for salmon with dill this week but I could not resist sharing this recipe too. First the salmon is baked with lemon, then topped with a buttery white wine sauce that gets a burst of flavor from some fresh dill added right at the end. After all the rich food we’ve eaten the last few weeks, it’s a nice change.

    First, I want to start out by saying Happy New Year everyone! I truly hope you all had a wonderful and safe New Year’s eve. Ryan and I ushered in 2010 with some friends. And while we said goodbye to 2009 and all of the memories that it brought, I started looking forward to all that 2010 will bring. Then I started thinking about resolutions.

    Each year I have every intention of following through with the New Year’s resolutions I make but in the spirit of complete honesty, I don’t always keep them. This year I decided to do something that I thought might be pretty easy to keep. After a friend of mine mentioned that I don’t have many fish recipes on the blog I realized that it was probably because I don’t eat nearly as much fish as I should. So this year I have made a resolution to get more fish in my diet, especially salmon which has loads of Omega-3 fatty acids. And I’ll just say that if every salmon recipe I make tastes this good, I should have no problem keeping this New Year’s resolution. Now, if only I could keep the one that involves eating less potato chips.


    If you’d prefer not to cook with wine, you’re welcome to use lemon-infused water or white grape juice instead. But keep in mind that the alcohol in the wine evaporates while the salmon is in the oven.

    Note that fresh dill is a must in this recipe. Using dried dill won’t give you the same results.

    Lastly, be sure to gobble up the crispy salmon skin. Many people don’t realize that it’s safe to eat salmon skin — and that it tastes absolutely amazing!


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    I did not care for this preparation. The sauce, though tasty on it's own, is very heavy--too heavy for the fish. It's like coating your fish in tzatziki. I used half sour cream, half greek yogurt, otherwise I followed the recipe. I felt that the dish was very dated--something youɽ see served in the 50's to people who don't care much for salmon.

    Very simple and good. I roasted salmon filets (rubbed with a bit of EVOO, lemon juice, salt and pepper, 425 degrees, 10 minutes) because I prefer that to baked, but otherwise followed the recipe.

    Made this in the oven and also on a cedar plank on the BBQ. Very quick and easy.

    This is a super easy weeknight dinner, and a crowd pleaser. I also add a bit of lemon juice in the sauce

    I made a few adjustments to this recipe and it turned out great. I made the sauce with 1/2 sour cream and 1/2 plain greek yogurt and added juice from a whole lemon. I also sauteed my onions first, then pureed them and added them to the sauce (I dont like raw/crunchy onions).

    Prepare the sauce and let sit while putting together a salad and whatever else. Easy to put together a great meal in stages in an hour with this. Followed directions exactly except used red onion and half sour cream and half plain low fat yogurt because that is what I had, a little of both. Oh, used garlic salt instead of chopping fresh garlic since I was busy with other things and had already cleaned cutting board. We thought it was wonderful and we do not go for blah food. Eat the sauce straight! Mmmm.

    Easily made for an impromptu dinner party for 8. Huge hit -- all asked for recipe. Only substitution was dry dill in place of fresh which was not on hand.

    Very good recipe for a weeknight meal. My kids even loved it. I used FAGE 0% plain greek yogurt instead of sour cream. I used 1/4 c. dried dill as we love the taste of this herb and we didn't have any fresh available.

    I halved the recipe and used 2 6oz wild salmon filets with skin. I also used low fat sour cream, just barely a Tb Dijon, & 1 1/2 Tb dried dill instead of fresh (didn't have it on hand). The sauce was a little flat at that point, so I added just a splash of white wine and a sprinkle of lemon pepper and garlic salt, which perked it up nicely. I also allowed the salmon to sit with the garlic, sea salt, and lemon pepper in the fridge while the sauce ingredients came together. I covered liberally with sauce (using probably about a 1/4 cup per piece) and after 20 minutes, the salmon was slightly warm in the center, but not fully cooked. I added an additional 10 minutes which ended up being a bit too much - salmon was slightly firmer than I would have liked. Enjoyed the flavor and would probably try again with fresh dill and 25 minutes of cooking time.

    I rated this recipe as just "good" because I thought it could have been much better. I used a very nice French dijon, dill from my own patch, and ended up doubling the dill, still, after baking, it seemed too faint. The dijon was there perfectly, but the rest was almost entirely lost. I think I would have done better to make a basic baked salmon with lemon and dill instead. So, I guess it was "good" for what it was, but I was hoping for much more. Simple-yes, easy-yes, but in the end, just pretty ok.

    My husband and I loved this! He's Gluten Free so it was the perfect meal for him . and still managed to appeal to my "eat anything" sensibilities. Like one other reviewer, I used shallots instead of onion and changed the mustard to 1 1/2 tbsp. We also had to cook the salmon longer in our oven (perhaps our piece was thicker vs longer?) Great dish!

    Loved the mustard dill sauce. Seems like it will go good with a lot of fish dishes.

    This recipe couldn't get any more simple yet delicious with dinner ready in under a half hour. I used shallots instead of onion which turned out quite good.

    excellent recipe. I also did it a third time but substituted yoghurt for the sour cream and chives for the dill as my husband didn't like the dill. I liked this version even better but both are really good. served this with smashed mini potatoes mixed in with olive oil and lemon juice and lemon zest and an arugula salad with same olive oil/lemon juice dressing and shaved parmesan and pine nuts. the whole thing was very summery and light..

    Great recipe. Simple, elegant, and quite tasty. Only change I would make would be to up the dill a bit. Will definitely make this a regular!

    I substituted some olive oil instead of the sour cream and it still turned out great.

    I made this recipe exactly as written. The fish was moist and delicious, and I loved the sauce. I do agree with other reviewers about the mustard being a little over powering. I will probably reduce the amount next time, otherwise, a great, simple dish!

    This is the best salmon recipe I've done. It's easy and delicious. The 20 minutes baking time is right on. Maybe people's ovens are not the right temperature? The sauce kept the fish moist. I would definitely reommend it.

    Tried this tonite and was very pleased with the result. The topping keeps the salmon moist. We used some sauce with the finished product as well. Delicious!

    I forgot the garlic and it was fine without, don't skimp on the dill. Simple and tasty-the freshness and quality of the products used help this recipe shine.

    So simple yet delicious! My husband went crazy for this recipe. I marinated the salmon in a couple tbsps of fresh lemon & lime juice for about a half hour, and added chili powder to the salt/pepper/garlic sprinkle. Also upped the onion to 4 tbsps. D-lish!

    This salmon was so easy and was delicious. I didn't have time for the sauce to sit but it was still great. Used low fat sour cream for an extra healthy version. It is very green though so if your kids are fussy, this might not be the best choice

    I served this salmon to my in-laws who live by the sea, and they said it was beyond compare! I substituted the sour cream with a low fat version, and it went without notice. The last 8 mins of baking, I put a bunch of asparagus (drizzled with olive oil, rock salt, and reg-parmasean) in the oven to serve at the same time. Fantastic!

    This was a bit too rich for my taste, but my husband liked it a lot. Based on earlier reviews, I baked it 30 minutes but it was way too done for my taste (I like salmon barely warm in the center). BUT, it's extremely easy to make and quite tasty.

    So so easy and so so good. Have also used it on halibut and other fish. Great weeknight dish and even the three year old loves it.


    Baked Salted Salmon with Dill | Christopher Kimball’s Milk Street

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