Baked Salmon with Dill and Garlic
This post may contain affiliate links. See my disclosure policy.
Simple and easy to prepare, this baked salmon with dill recipe is perfect for a busy weeknight meal and is elegant enough to serve for company!
Baked Salmon With Dill Recipe
We’re huge salmon fans in our family, my husband in particular. Originally from Alaska, salmon is in his blood. Salmon is a fish that is so inherently flavorful that it really needs very little embellishing. When you have good quality, fresh-caught salmon less is best. It’s one of those things that you can spend just a few minutes of time preparing and it looks and tastes totally gourmet. Here is a simple recipe that you’re sure to earmark for frequent use. Dill and garlic make perfect companions to salmon, adding an elegant flavor profile while allowing the salmon to remain the star of the show.
Serving Suggestions
Serve the Baked Salmon with Dill with some steamed vegetables and garlic-mashed potatoes, serve it up restaurant-style, and you will have your dinner guests singing the praises of your master culinary skills. (And there’s no need to tell them prep time was only 5 minutes!) Here are some additional side dishes that you can pair with your baked salmon:
- Steamed asparagus or broccoli
- Asparagus with Lemon Dijon Vinaigrette
- Green Beans Almondine
- Roasted Spiralized Beets
- Roasted Rutabaga
- Creamed Spinach
- Glazed carrots
- Mashed potatoes, baked potatoes, Au Gratin Potatoes, Baked Potato Wedges, Sweet Potato Fries
- Zucchini Au Gratin with Rice
- Creamy German Cucumber Salad
- Homemade Rice a Roni
For more delicious salmon recipes be sure to try my:
- Honey Orange Glazed Salmon
- Teriyaki Salmon
- Salmon Risotto
- Smoked Salmon Spread
- Smoked Salmon Chowder
- Grilled Salmon with Peach Salsa
- Cranberry Salmon
- Pecan-Crusted Salmon with Bacon Fat Maple Glaze
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
Baked Salmon with Dill
Ingredients
- 4 4-6 oz salmon fillets
- 3 cloves garlic , minced
- 2 tablespoons fresh dill , chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 2 tablespoons butter , divided in 4 equal pieces
Instructions
- Preheat oven to 375 degrees F.Combine the garlic, dill, salt, pepper, lemon juice and olive oil in a small bowl.Lay the salmon fillets in a glass baking dish and pour the marinade over the salmon. Marinate in the refrigerator for at least one hour (preferably several), turning occasionally.Place each salmon fillet in aluminum foil, pour over some of the marinade, and place a piece of butter on top of each fillet before sealing the aluminum foil. Place sealed salmon fillets in a baking dish to prevent spillage, and bake 30-40 minutes, depending on the thickness of the fillets, until the salmon is easily flaked with a fork.Serve immediately with steamed vegetables and garlic mashed potatoes and rice.
Nutrition
Originally published on The Daring Gourmet March 29, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
We do, thanks for the tip!
Thanks for your answer! Do you do a lot of baking? If so, would you use coconut oil then? I tend to make muffins pretty often and have been using canola, but am wondering if I should switch. Thanks again for all the great info :)
Hi Kim, yes, coconut oil is one of my favorite oils for baking and it’s what I use the most second only to butter. It makes for such a great texture and I love the fresh flavor it imparts. I also occasionally use avocado oil, it has a completely neutral flavor. I don’t know if you have a Trader Joe’s or Costco near you but Trader Joe’s has the best price for coconut oil, it’s their own brand (their oil has been tested and shown to be good quality) and Costco has the best deal hands down for avocado oil. Those are the two places I get my coconut and avocado oils.
I just read your husband’s article on oils, and read what I’ve seen numerous times about cautioning against using olive oil to cook over 200/250 degrees. Why do you use it here? It is the oil most often recommended by great chefs too for even roasting, and I often wonder why if it is so harmful at high temps? This is not meant as a criticism, just an honest inquiry as I learn more about choosing healthy foods for my family. Thanks!
Hi Kim, that’s a perfectly plausible question and thanks for asking! Like you, it’s an ongoing journey for us to learn as much as we can about the healthiest choices for our family. And I know more now than I did over 2 1/2 years ago when this post was published. When it comes to cooking I mostly use olive oil for light sauteing and almost exclusively use avocado oil, coconut oil, butter and lard for high heat cooking. And I do occasionally use olive oil for baking. Something to consider is that baking at 375 F is different than frying at 375 F. In baking the heat isn’t concentrated to one small area nor does it penetrate the center of the food in the same way. For example, if you’re baking salmon at 375 F that salmon is already done when it reaches an internal temperature of 145 F.
As to why chefs recommend it for high heat cooking, they’re approaching it from strictly a taste standpoint, not a health one.
Made this tonight for John/Papa’s birthday dinner. It turned out great! The salmon wasn’t overdone, the herbs were yummy and it melted in your mouth.
Perfect! I’m so happy it was hit and thanks so much for the feedback, Jeanie!
Fantastic! So happy to hear it was a hit and that your husband’s salmon issues have been resolved :) Thanks for your feedback and I hope you’ll visit often!
Yum, your salmon looks and sounds delicious – thanks for sharing this recipe!
You are so welcome, Rosie, and thanks for visiting!
Salmon is one of my favorites and I love being able to bake my fish dishes…less oil and fishy smell in the kitchen! The asparagus in this picture look insanely good, too. Can’t wait for springtime veggies!
Thanks! Oh, springtime veggies, me too. Something I read but haven’t tried yet – if you remove the skin of the fish before marinating it, it significantly reduces the fishy taste. Will need to give it a try next time.