Baked Salmon with Butter and Dill
Flaky, tender salmon fillets baked in a simple garlic-butter sauce with fresh dill. The fish turns buttery-soft in the oven while the lemon and herbs brighten every bite. A quick weeknight dinner that looks elegant enough for guests.
For 4 servings
- prep
Preheat the oven and prepare the baking dish.
1.Preheat oven to 400°F (200°C).2.Lightly grease a baking dish just large enough to hold the fillets in a single layer. - mix
Make the garlic-dill butter sauce.
1.In a small bowl, combine melted butter, minced garlic, lemon juice, and half the chopped dill.2.Stir until well blended. - prep
Season the salmon fillets.
1.Pat salmon fillets completely dry with paper towels.2.Place fillets skin-side down in the prepared baking dish.3.Season evenly with salt and black pepper.TIPDrying the surface helps the butter sauce cling and prevents the fish from steaming. - bake · ~15 min
Pour sauce over salmon and bake.
1.Spoon the butter-garlic mixture evenly over each fillet, letting it pool in the dish.2.Bake 12 to 15 minutes, spooning pan juices over the salmon halfway through.3.Check doneness at 12 minutes — flesh should flake easily with a fork.TIPTarget internal temperature of 130-135°F for medium, or 140°F for well-done. The carryover heat adds another 5°F. - garnish
Garnish and serve.
1.Remove from oven and sprinkle remaining fresh dill over the fillets.2.Spoon pan juices over the top and serve with lemon slices on the side.TIPLet the salmon rest 2-3 minutes before serving so the juices settle back into the flesh.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Bring salmon to room temperature 15 minutes before baking for even cooking.
- 2Use a fish spatula to lift fillets from the baking dish without breaking them.
- 3Pat the salmon very dry so the butter sauce clings and the skin crisps up.
- 4Check doneness at 12 minutes — the fish should flake when pressed gently with a fork.
- 5Pour the pan juices over the salmon after baking for extra moisture and flavor.
- 6Leftover salmon keeps in the fridge for 2 days; reheat gently in a low oven.
Adapt it for your goals.
Low-fat
Replace butter with olive oil or a mix of olive oil and Greek yogurt for a lighter sauce that still keeps the salmon moist.
herb swapHerb swap
Substitute fresh dill with fresh parsley, tarragon, or chives for a different herbaceous note.
spicySpicy
Add 1/2 teaspoon red pepper flakes or a minced fresh chili to the butter sauce for a warm kick.
citrus twistCitrus twist
Add 1 teaspoon lemon zest to the butter sauce for an extra layer of citrus fragrance.
jain friendlyJain-friendly
Replace garlic with asafoetida (hing) and use ghee or plant-based butter to keep the dish jain-compliant.
Why this is on our healthy list.
Rich in Omega-3s
Salmon is packed with omega-3 fatty acids that support heart and brain health.
High-Quality Protein
Each serving of salmon provides a complete source of protein for muscle repair and satiety.
Low in Carbs
This dish is naturally very low in carbohydrates, making it suitable for low-carb or keto diets.
Vitamin D Source
Salmon is one of the best food sources of vitamin D, important for bone health and immune function.
Antioxidant Boost
Fresh dill and lemon provide antioxidants like vitamin C and flavonoids that help fight oxidative stress.
Frequently asked questions
Yes, but thaw it completely in the fridge overnight and pat very dry before seasoning to avoid excess moisture.
