Salmon is 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 will earmark for frequent use. Serve the salmon with some steamed vegetables and some garlic-mashed potatoes, serve it up restaurant-style, and you will have your dinner guests singing the praises of your master culinary skills. (And no need to tell them prep time was only 5 minutes!)
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Perfect Garlic Dill Baked Salmon
Prep time
Cook time
Total time
: The Daring Gourmet, www.daringgourmet.com
Recipe type: Fish
Serves: 4
Ingredients
- 4 (4-6 oz) salmon fillets
- 3 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons freshly squeezed lemon juice
- ¼ cup extra virgin olive oil
- 2 tablespoons butter, divided in 4 equal pieces.
Instructions
- 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.
- Preheat oven to 375 degrees F.
- 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.
Kim says
We do, thanks for the tip!
Kim says
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 :)
Kimberly @ The Daring Gourmet says
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.
Kim says
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!
Kimberly @ The Daring Gourmet says
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.
Jeanie says
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.
The Daring Gourmet says
Perfect! I’m so happy it was hit and thanks so much for the feedback, Jeanie!
ariella42 says
My husband has salmon issues and it very picky about how it’s cooked. I decided to try out this recipe on him in the hopes that I could find some way to prepare salmon that he’d actually enjoy, and it was a huge hit with both of us! Thank you!
The Daring Gourmet says
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!
Rosie @ Blueberry Kitchen says
Yum, your salmon looks and sounds delicious – thanks for sharing this recipe!
The Daring Gourmet says
You are so welcome, Rosie, and thanks for visiting!
netflixandnutella says
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!
The Daring Gourmet says
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.