Garlic Lemon Dill Baked Salmon
Mise en Place / Ingredients[8]
- 2 lbs Whole side of fresh skin-on salmon fillet
- 3 tbsp Unsalted butter, melted
- 1 tbsp Extra-virgin olive oil
- 3 cloves Fresh garlic cloves, minced
- 1 whole Fresh lemon, half juiced (1.5 tbsp) and half sliced into thin rounds
- 2 tbsp Fresh dill weed, finely chopped
- 1 tsp Kosher salt
- 0.5 tsp Freshly ground black pepper
🛒 US Supermarket Brand Guide
Consistent uniform thickness that cooks evenly across the baking sheet. • 📍 Costco or grocery seafood counter.
Aniseed, herbaceous notes that balance the omega-rich fattiness of salmon. • 📍 Produce fresh herb display.
Cooking Sequence & Checkpoints
Line a rimmed baking sheet with foil or parchment paper. Place the 2 lb salmon fillet skin-side down and pat dry with paper towels.
✓ Checkpoint: Dry salmon centered on the pan.
In a small bowl, whisk together 3 tbsp melted butter, 1 tbsp extra-virgin olive oil, 3 minced garlic cloves, juice of half a lemon, 1 tsp kosher salt, 0.5 tsp freshly ground black pepper, and 2 tbsp chopped fresh dill.
✓ Checkpoint: Vibrant yellow-green herb butter.
Brush the garlic-herb butter generously all over the salmon fillet and shingle the thin lemon rounds across the top.
✓ Checkpoint: Glistening salmon crowned with lemon rounds.
Bake uncovered at 400°F (205°C) for 12 to 15 minutes until opaque and easily flaked with a fork (130°F–135°F / 54°C–57°C for buttery flakes, or 145°F / 63°C for the FDA standard).
✓ Checkpoint: Flaky, succulent coral-pink salmon.
🔬 Why It Works:
Controlled 400°F Oven Roasting: Baking at 400°F (205°C) locks in moisture swiftly without scorching the garlic-butter glaze, preventing albumin proteins from coagulating out onto the surface.
⚠️ Troubleshooting:
White substance appeared on salmon: Monitor with an instant-read thermometer: pull at 135°F–140°F for carryover to a moist flake, or bake to ≥145°F (63°C) to meet the strict USDA finfish safety minimum.