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Close up of vibrant pink-orange baked salmon with a gently roasted glistening crust and buttery lemon pan juices. (Lemon Dill Baked Salmon)

Perfectly Flaky Lemon Dill Baked Salmon

This SEO-optimized Lemon Dill Baked Salmon features a vibrant, flaky crust, caramelized lemon slices, and glossy, buttery pan juices. An elegant, restaurant-quality dinner that home cooks can easily master in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 fillets center-cut thick salmon About 6 oz (170g) each
  • 2 large lemons 1 juiced, 1 thinly sliced
  • 4 tbsp unsalted butter Melted (56g)
  • 2 cloves garlic Minced
  • 1 tbsp extra virgin olive oil (15ml)
  • 1 tsp kosher salt (6g)
  • 1 tsp honey (5ml) for brushing lemons
  • 1/4 cup fresh green dill Finely chopped (10g)
  • 1 tbsp coarse cracked black pepper (7g)

Equipment

  • 1 Ceramic Baking Dish A heavy-duty ceramic or light metal pan prevents burning.
  • 1 Instant-Read Thermometer Essential for perfectly cooked, flaky seafood.

Method
 

Baking Instructions
  1. Preheat your oven to 400°F (200°C). In the bottom of a ceramic baking dish, whisk together the melted butter, the juice of one lemon, and the minced garlic to create the pan juice foundation.
  2. Pat the thick salmon fillets dry. Brush evenly with olive oil and season generously with kosher salt. Place them into the buttery baking dish.
  3. Very lightly dab the thin lemon slices with honey and place two slices on top of each salmon fillet.
  4. Bake uncovered on the middle rack for 12 to 15 minutes, until the salmon has a vibrant pink-orange hue and flakes easily with a fork.
  5. Remove from the oven. Baste the salmon with the glossy pan juices, then sprinkle generously with finely chopped fresh green dill and coarse cracked black pepper before serving.

Notes

For best results, use a meat thermometer to pull the salmon at exactly 135°F (57°C).
Never bake the fresh dill; add it after cooking to maintain its bright green color and delicate flavor.