Lemon Herb Baked Salmon

Salmon fillets brushed with a lemon, garlic, Dijon and fresh dill butter and baked at 400°F until just flaky. Ready in about 25 minutes; serves 4.

Shrimp in a cast-iron skillet with lemon
  • Prep 10 min
  • Cook 14 min
  • Total 24 min
  • Yield 4 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

Baked salmon is about as easy as a good dinner gets. The fillets go skin side down on a lined sheet pan, get a generous brushing of melted butter mixed with garlic, Dijon mustard, lemon and fresh dill, and bake in a hot oven for about 12 minutes. There is no flipping and almost no cleanup.

The skin protects the underside of the fish from drying out, and the mustard helps the butter cling instead of running off. Serve it with rice, roasted potatoes or a green salad, and spoon the lemony pan juices over the top.

Ingredients

  • 4 (6 ounce) skin-on salmon fillets, about 1 inch thick
  • 3 tablespoons butter, melted
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons chopped fresh dill, or 2 teaspoons dried
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 lemon, thinly sliced

Instructions

  1. Heat the oven. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment and brush it lightly with oil.
  2. Dry the salmon. Pat the fillets dry with paper towels and set them on the pan skin side down, leaving space between them.
  3. Make the lemon butter. In a small bowl, whisk together the melted butter, olive oil, garlic, mustard, lemon juice, lemon zest, dill, salt and pepper.
  4. Season. Brush or spoon the butter mixture evenly over the tops and sides of the fillets. Lay a slice or two of lemon on each one.
  5. Bake. Bake for 12 to 15 minutes, until the salmon flakes easily at the thickest point. The USDA recommends 145°F; many cooks take salmon out at 125°F to 130°F for a moist, slightly translucent center.
  6. Serve. Let the salmon rest for 2 minutes. To serve it without skin, slide a thin spatula between the skin and the flesh and lift the fillet off. Spoon the pan juices over the top.

Tips

  • Thinner fillets, about 3/4 inch, are done in 10 to 12 minutes. Fold a thin tail piece underneath so it cooks evenly.
  • Parsley, tarragon or chives can replace the dill.
  • For a light crust, sprinkle the tops with a tablespoon of panko before baking.

Questions about this recipe

Should I bake salmon skin side up or down?
Skin side down. The skin protects the bottom of the fillet from the hot pan and keeps it moist, and you do not need to flip it.
What temperature should baked salmon be?
The USDA safe minimum for fish is 145°F. Many people prefer salmon removed at 125°F to 130°F, when it is just opaque at the edges and slightly translucent in the center.
Can I bake frozen salmon?
For the best texture, thaw it overnight in the refrigerator first, then pat it dry. Baking from frozen takes about twice as long and the seasoning does not stick as well.

More seafood recipes

Cooking a different size or thickness? See fish cooking times by thickness. Not sure which fish to buy? The fish chart shows which fish you can swap.

All seafood recipes | All recipes | Cooking guide and safe temperatures