Baked Salmon with Dill (Printable Version)
Tender baked salmon paired with creamy dill and lemon sauce for a flavorful, light main dish.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (5–6 oz each), skin-on or skinless
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Creamy Dill and Lemon Sauce
05 - 1 tablespoon unsalted butter
06 - 2 cloves garlic, finely minced
07 - ¾ cup heavy cream
08 - Zest of 1 lemon
09 - 2 tablespoons fresh lemon juice
10 - 2 tablespoons fresh dill, finely chopped (plus extra for garnish)
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey (optional)
13 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry and place skin-side down on the prepared sheet. Brush with olive oil and season both sides with salt and pepper.
03 - Bake for 12–15 minutes until salmon is opaque and just cooked through.
04 - Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute until aromatic.
05 - Pour in heavy cream and bring to a gentle simmer. Stir in lemon zest, lemon juice, Dijon mustard, and honey (if using). Simmer for 2–3 minutes, stirring occasionally.
06 - Add chopped dill and season with salt and pepper. Remove from heat.
07 - Transfer salmon to serving plates. Spoon warm creamy dill and lemon sauce over each fillet. Garnish with extra dill and lemon slices if desired.
# Expert Tips:
01 -
- The salmon cooks while you make the sauce, so you're actually relaxing instead of juggling pans.
- That tangy-creamy balance tastes restaurant-quality but feels effortless, which is the real magic.
- Fresh dill and lemon make your kitchen smell like something special is happening.
02 -
- Pat your salmon completely dry before oiling—moisture on the surface stops the heat from cooking it evenly and the flesh can steam instead of bake.
- Don't let the cream come to a rolling boil or it can break and turn grainy; keep it at a gentle, steady simmer and you'll have silky sauce every time.
- If you want a lighter sauce, Greek yogurt or crème fraîche works beautifully, but stir it in after you take the pan off heat so it doesn't curdle.
03 -
- Zest your lemon before you cut and juice it—once it's halved it's harder to grip and you'll lose some zest on your fingers instead of in the pan.
- Taste the sauce before you finish it; if it's too acidic add a tiny pinch of honey, and if it tastes thin add a few more minutes of simmering to let cream concentrate slightly.