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Lemon Dill Baked Salmon Recipe
Lemon Dill Salmon is a great recipe to make for your family and friends! There are so many nutritional benefits that come from salmon and lemons, that are great for your body! What an amazing recipe!
This Lemon Dill Salmon is easy, healthy, and delicious. Baked salmon full of fresh, citrusy flavor is ready in just 15 minutes!
Lemon Dill Salmon is one of my go-to healthy, quick and easy weeknight meals. I use fresh dill for this recipe, but you can also use dried dill. Use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.
Pro Tip: Dried herbs do expire, they only last for about 1 year. To tell if the herbs are still good, smell them, they should smell like fresh herbs. To bring out the natural flavors and oils, rub the herbs between the palms of your hands before adding to the recipe.
Salmon has many health benefits, most of all it is packed with omega 3 fatty acids. In addition, it has been linked to lower cholesterol, reducing the chance of heart attacks, aiding in the building of muscle and it is tasty!
Since salmon is loaded with its own unique flavor, it doesn’t need much added to it, simple lemon and dill will perfectly pair with this robust fish!
Lemons are also loaded with health benefits that most people aren’t aware of. They are great source of vitamin C which helps to boost your immune system, fiber, calcium, potassium, iron, magnesium, and copper, just to name a few.
If you aren’t sure how long to bake salmon, then I’ll give you a few tips:
- Always make sure your salmon internal temperature is 145 degrees Fahrenheit at the thickest part of the fillet. Use a meat thermometer to check.
- If it flakes easily with a fork that means it’s ready!
- There’s no need to flip your salmon while it’s cooking.
- There are 3 things to look for to know if your salmon fillet is ready: firm, flaky, and non-transparent!
Ultimately, salmon is very easy to work with and doesn’t really need any preparation. It’s a perfect dish to make on a busy night and great to pair with some green beans, broccoli, or potatoes on the side!
If you enjoyed this Lemon Dill Salmon recipe, check out these easy salmon recipes:
- Crispy Caper Lemon Salmon
- Maple Citrus Salmon with Orange-Avocado Salsa
- Smoked Salmon Pasta
- Smoked Salmon Pesto Crackers
- Salmon Patties
Tools for making baked salmon recipes:
Rimmed Baking Sheet– another kitchen staple! You’ll use this for prep work, roasting and much more. I have 7 at my house.
Fish Spatula– It is just a long spatula making it easier to transport and serve longer fish fillets.
Meat Thermometer– Every home kitchen should have a meat thermometer. Never take a guess as to if something is done again!
Questions you might have about how to bake salmon:
How do I buy salmon? Salmon should look moist and smell a little fishy (because it is fish) but not overly fishy. It should “smell like the sea”.
How long do I bake salmon? Experts recommend 8-10 minutes per pound at 350 degrees, but a whole fillet will take a little longer. If you are baking a whole fillet with a thinner end, prevent it from drying out and cooking too fast by seasoning it and then flipping it under so it is all about the same thickness.
For individual fillets that are less than 1 inch thickness at 350 degrees: Rare: 4 to 5 minutes. Medium-rare: 5 to 7 minutes. Medium: 6 to 8 minutes. Medium-well: 8 to 9 minutes. Well-done: 10 minutes.
Can salmon be eaten rare? Yes, it can. Salmon can be eaten raw as it is in many sushi rolls. You do need to make sure it was handled properly and kept at the right temperture before eating it below 145 degrees. Always be cautious of eating undercooked or raw meats.
How much salmon should I plan for per person? Four to 6 ounces per person is a good amount. While a whole fillet looks impressive, it is easier to get similar size pieces if you get individual fillets. It also cooks faster and more evenly.
Can I freeze salmon? Raw salmon can be frozen and in all honesty, has probably previously been frozen before you even bought it. Freezing fish isn’t the worst thing, in fact it is known to kill some bacteria that could possibly be harmful. (Not all bacteria and you still need to make sure it is handled and cooked properly).
Can you bake frozen salmon? You can, I suppose, but I wouldn’t recommend it. It will not cook evenly. I would let it thaw first.
To thaw salmon fast, keep it in the packaging and let it run under cold water in the sink.
Is salmon gluten free? Salmon itself is gluten free, however the recipe you are using may not be. Lemon Dill Baked Salmon is indeed, gluten free.
Can I cook salmon in the microwave? Salmon will cook in the microwave… but it won’t taste nearly as good. There is a also a good chance it will explode.
Even if you are just reheating leftovers, making sure to cover it with plastic wrap or a paper towel to prevent a salmon bomb going off in your microwave.
Can I cook salmon on a cedar plank in the oven? You can! You can even make Lemon Dill Salmon on a cedar plank. Buy one at the store and soak it for at least one hour. Set the cedar plank on a rimmed baking sheet and then the salmon on the cedar plank. Continue to cook it the same way.
What is the difference between farm raised and wild caught salmon? Farm raised salmon is raised in a container and controlled environment while wild caught is caught out on the open sea.
Some feel that sustainable, farm raised salmon is the more responsible approach to eating seafood since it isn’t depleting the natural population. Salmon consumption has increased significantly within the past two decades after the extreme health benefits were revealed.
Experts claim that the health benefits between farm raised and wild caught salmon are the same, however farm raised aren’t nearly as active, as they kept in smaller aquariums and don’t get as much daily exercise. Size, genetics and breeding practices vary from farm to farm.
Farm raised salmon with be rosey-orange, while wild caught salmon is a deeper pink or red. Some feel the flavor of wild caught is better and more flavorful. For those who don’t care for fish as much or are new to salmon, farm raised might be a good gradual step to eating fish.
Wild caught tends to be a little more expensive and might look a little rougher.
What is the white stuff that comes out of salmon? The white stuff is called albumin and is harmless. In fact, it is a protein that is also found in eggs (the whites) and milk. It separates from the other molecules when heat is added to the food.
Every piece of salmon will have a different amount of the white stuff, but you can reduce how much comes out if it really bothers you. Simply cook your salmon less aggressively at a lower temperature for a longer amount of time.
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- 24 ounces salmon , either a whole fillet or 4 individual fillets
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh dill , coarsely chopped
- fine sea salt and pepper
- cooking Spray
Preheat oven to 350 degrees. Coat 9x13 inch baking dish or rimmed baking sheet with cooking spray. Arrange salmon fillets in a single layer.
- Cover salmon fillets with fresh lemon juice. Season with fine sea salt and pepper. Top with chopped dill.
If one whole filet, cook for 15 minutes. If individual fillets, cook for 8-10 minutes per inch of thickness.
Salmon can be eaten medium-well done. If you have a particularly thick piece, the cooking time can be increased. Salmon should flake easily with a fork.
If you've tried this recipe, come back and let us know how it was!