I made a Garlic Dill Salmon that comes out flaky, lemon-bright, and sheet-pan pretty in under 30 minutes, so I had to share the ridiculously short ingredient list that makes dinner look like you tried.

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I’m obsessed with this Garlic Dill Salmon because it hits every craving without drama. I love how lemon brightens it up in that Lemon Dill Salmon Baked way, zippy but not shouty.

There’s real garlic and fresh dill in each bite, and the salmon still tastes like salmon, not a pile of sauces. I eat this when I’m lazy, when I need to impress, and when I want something that feels simple and sort of fancy at the same time.

But mostly I eat it because it actually tastes like food I want to eat again tomorrow. So good.

Always.

Ingredients

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Salmon fillets: Rich, flaky protein that’s hearty and feels like a real meal.
Extra virgin olive oil: Adds silk and shine, keeps the fish from drying out.
Lemon zest and juice: Bright citrus punch that cuts through the richness.
Thin lemon slices: Pretty topping and a sweet, mellow citrus note.
Plus they look cute.
Garlic cloves: Garlic gives that warm, savory hug you’ll want on every bite.
Fresh dill: Light, grassy herb that’s fresh and kinda summery.
Basically herbal magic.
Dried dill option: Convenient pantry backup that still lends that classic dill taste.
Kosher salt and black pepper: Simple seasoning that makes everything sing without shouting.

Ingredient Quantities

1 to 1 1/2 lb salmon fillets (about 4 small fillets), skin on or off as you prefer

2 tbsp extra virgin olive oil

1 large lemon (zest and juice, plus 6 thin slices for topping)

3 garlic cloves, minced

2 tbsp fresh dill, chopped (or 2 tsp dried dill if thats what you got)

1 tsp kosher salt (use slightly less if using table salt)

1/2 tsp freshly ground black pepper

How to Make this

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1. Preheat oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper or foil for easy cleanup, and pat the salmon dry with paper towels so the seasoning sticks better.

2. Place the salmon fillets skin side down if they have skin, spaced a little apart on the pan so they cook evenly.

3. In a small bowl whisk together 2 tbsp extra virgin olive oil, zest and juice of the large lemon, minced garlic, chopped fresh dill (or 2 tsp dried), 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until combined.

4. Spoon or brush the lemon garlic dill mixture evenly over each fillet, making sure to get some on the sides. Use all of it, it’s good stuff.

5. Top each fillet with 1 thin lemon slice, pressing lightly so they stick. If you like extra crispiness, leave skin exposed on skin on fillets.

6. Let the seasoned salmon sit at room temperature 10 minutes while the oven finishes preheating, this helps it cook evenly.

7. Bake in the center of the oven 12 to 15 minutes for 1 to 1 1/2 inch thick fillets, or until the salmon flakes easily with a fork and the center is just opaque. Thinner pieces may take 8 to 10 minutes, thicker take a few minutes more.

8. If you want a little color on top, broil 1 to 2 minutes at the end keeping a close eye so it doesn’t burn.

9. Remove from oven and let rest 3 to 5 minutes, squeeze extra lemon if wanted and serve with a simple salad or roasted veggies.

Equipment Needed

1. Rimmed baking sheet (lined with parchment or foil)
2. Paper towels
3. Small mixing bowl
4. Whisk or fork
5. Pastry brush or spoon for spreading
6. Microplane or zester and a citrus reamer or juicer
7. Sharp knife and cutting board
8. Measuring spoons and tablespoon
9. Oven mitts or pot holders

FAQ

Q: Can I bake frozen salmon with this recipe?

A: Yes, but do not cook it from frozen the same way. Thaw in the fridge overnight for best results. If you must, add about 6 to 8 extra minutes and check the thickest part for flakiness. You might get a little more juice in the pan.

Q: How can I tell when the salmon is done?

A: It flakes easily with a fork and the center is just opaque, not glassy. Internal temp should be 125 to 130°F for medium, 135°F if you like it more done. Salmon keeps cooking a bit after you take it out, so dont overcook it.

Q: Can I use dried dill instead of fresh?

A: Yep, use about 2 teaspoons dried for 2 tablespoons fresh. Dried is more concentrated so you need less. Toss it in with the garlic and lemon so it rehydrates a bit while baking.

Q: Do I need to oil the pan or the skin first?

A: Lightly oil the pan or brush the salmon with the olive oil in the ingredients list. That helps prevent sticking and gives a nice sheen. If the fillets have skin, place them skin side down for best results and removal.

Q: Can I add other herbs or spices?

A: Sure, basil, parsley, or a pinch of smoked paprika work well. Keep it simple so the lemon and dill still shine. If you add salty things like capers or feta, cut back on the salt in the recipe.

Q: What sides go best with this baked salmon?

A: Try roasted asparagus, steamed green beans, a simple salad, or lemon rice. The bright lemon-dill flavor pairs great with light, fresh sides that wont overpower the fish.

Easy One Pan Garlic Dill Lemon Baked Salmon Recipe Substitutions and Variations

Extra virgin olive oil: use melted butter for a richer flavor, or avocado oil if you want a higher smoke point and milder taste.
Lemon (zest and juice): swap with lime for a slightly sharper tang, or use 1 tsp bottled lemon juice plus extra zest if fresh lemons are out.
Garlic cloves: 1/2 tsp garlic powder works in a pinch, or 1 small shallot minced for a milder, sweeter garlic-like note.
Fresh dill: flat leaf parsley or tarragon are good fresh swaps, or use 2 tsp dried dill if that’s what you got on hand.

Pro Tips

1. Pat the fish really dry before you season it. Moisture = steamed salmon, not the nice crust you want. If the fillets are wet, press with paper towels and even let them sit a minute to air-dry.

2. Room temp for 10 minutes helps, but dont leave them out too long. Take them out while the oven preheats so they cook evenly; cold fillets in a hot oven make the outside overcook before the middle’s done.

3. If the skin’s on, press the fillet skin-side down in the pan for 10 seconds so it sticks and curls less. For extra crispy skin, pat skin very dry and oil it lightly, then leave it exposed while baking.

4. Use more lemon zest than you think. Zest gives bright flavor without watering the fish the way extra juice can. Also mince the garlic fine so you dont get big raw chunks.

5. Want a little color? Broil 1 to 2 minutes at the end but stand there and watch it. Salmon goes from perfect to burned faster than you expect. Let it rest a few minutes after baking so juices redistribute.

Easy One Pan Garlic Dill Lemon Baked Salmon Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

360

kcal

Equipment: 1. Rimmed baking sheet (lined with parchment or foil)
2. Paper towels
3. Small mixing bowl
4. Whisk or fork
5. Pastry brush or spoon for spreading
6. Microplane or zester and a citrus reamer or juicer
7. Sharp knife and cutting board
8. Measuring spoons and tablespoon
9. Oven mitts or pot holders

Ingredients

1 to 1 1/2 lb salmon fillets (about 4 small fillets), skin on or off as you prefer
2 tbsp extra virgin olive oil
1 large lemon (zest and juice, plus 6 thin slices for topping)
3 garlic cloves, minced
2 tbsp fresh dill, chopped (or 2 tsp dried dill if thats what you got)
1 tsp kosher salt (use slightly less if using table salt)
1/2 tsp freshly ground black pepper

Directions

Preheat oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper or foil for easy cleanup, and pat the salmon dry with paper towels so the seasoning sticks better.
Place the salmon fillets skin side down if they have skin, spaced a little apart on the pan so they cook evenly.
In a small bowl whisk together 2 tbsp extra virgin olive oil, zest and juice of the large lemon, minced garlic, chopped fresh dill (or 2 tsp dried), 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until combined.
Spoon or brush the lemon garlic dill mixture evenly over each fillet, making sure to get some on the sides. Use all of it, it's good stuff.
Top each fillet with 1 thin lemon slice, pressing lightly so they stick. If you like extra crispiness, leave skin exposed on skin on fillets.
Let the seasoned salmon sit at room temperature 10 minutes while the oven finishes preheating, this helps it cook evenly.
Bake in the center of the oven 12 to 15 minutes for 1 to 1 1/2 inch thick fillets, or until the salmon flakes easily with a fork and the center is just opaque. Thinner pieces may take 8 to 10 minutes, thicker take a few minutes more.
If you want a little color on top, broil 1 to 2 minutes at the end keeping a close eye so it doesn't burn.
Remove from oven and let rest 3 to 5 minutes, squeeze extra lemon if wanted and serve with a simple salad or roasted veggies.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.