SalmonSockeye

Simple Baked Wild Salmon with Dill & Lemon

Prep 5 min
Cook 15 min
Total 20 min
Servings 4 servings
🐟
Species Salmon
📊
Difficulty Medium
Rating
4.8 (12)

Instructions

  1. 1
    Prepare the oven: Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. 2
    Prepare fillets: Pat salmon fillets dry with paper towels. This helps them cook evenly. Arrange skin-side down on the prepared baking sheet, leaving space between each fillet.
  3. 3
    Season: Drizzle with olive oil. Sprinkle with sea salt, black pepper, minced garlic, and fresh dill. Optional: spread a thin layer of Dijon mustard on each fillet for added complexity.
  4. 4
    Add lemon: Top each fillet with 2-3 lemon slices, pressing gently into the flesh to help release juice during cooking.
  5. 5
    Bake: Bake for 12-15 minutes until the salmon is opaque and flakes easily at the thickest part. Internal temperature should reach 145°F. Don't overcook—sockeye's natural oils can dry out if cooked too long.
  6. 6
    Rest: Remove from oven and let rest for 2 minutes. This retains moisture.
  7. 7
    Serve: Transfer to plates and squeeze fresh lemon juice over top. Garnish with additional fresh dill if desired.

Simple Baked Wild Salmon with Dill & Lemon

The foolproof classic that never fails. Just 20 minutes from kitchen to table, with restaurant-quality results every time.

5 min
Prep
15 min
Cook
20 min
Total
4
Servings

When you want salmon that's moist, perfectly cooked, and impossibly simple to prepare, this is your recipe. Wild Alaskan sockeye salmon's natural oils and rich flavor shine through when treated with respect—minimal seasoning, gentle heat, and perfectly timed cooking. Fresh dill and bright lemon are all the enhancement this premium fish needs to become weeknight dinner magic.

Ingredients

  • 4 wild Alaskan sockeye salmon fillets (5-6 oz each)
  • 2 tbsp olive oil
  • 2 tbsp fresh dill, chopped (or 1 tsp dried)
  • 1 lemon, thinly sliced
  • 2 cloves garlic, minced
  • Sea salt and black pepper to taste
  • 1 tsp Dijon mustard (optional, adds brightness)
  • Fresh lemon juice for serving

Instructions

  1. Prepare the oven: Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Prepare fillets: Pat salmon fillets dry with paper towels. This helps them cook evenly. Arrange skin-side down on the prepared baking sheet, leaving space between each fillet.
  3. Season: Drizzle with olive oil. Sprinkle with sea salt, black pepper, minced garlic, and fresh dill. Optional: spread a thin layer of Dijon mustard on each fillet for added complexity.
  4. Add lemon: Top each fillet with 2-3 lemon slices, pressing gently into the flesh to help release juice during cooking.
  5. Bake: Bake for 12-15 minutes until the salmon is opaque and flakes easily at the thickest part. Internal temperature should reach 145°F. Don't overcook—sockeye's natural oils can dry out if cooked too long.
  6. Rest: Remove from oven and let rest for 2 minutes. This retains moisture.
  7. Serve: Transfer to plates and squeeze fresh lemon juice over top. Garnish with additional fresh dill if desired.

Chef's Tips

  • Dry the salmon thoroughly before baking—moisture on the surface prevents proper browning and creates steam.
  • Don't remove the skin. It acts as a barrier, keeps the fish moist, and adds flavor. Eat it or remove after cooking.
  • Sockeye salmon's natural high fat content means it forgives slight overcoking better than leaner fish, but don't push it.
  • This recipe pairs perfectly with roasted asparagus, quinoa, or simple green salad. Serve with an extra lemon wedge.

Nutrition (per serving, approximate)

Calories: 320 | Protein: 38g | Fat: 17g | Omega-3: 1800mg | Carbs: 1g