Name: Lemon dill salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 5 oz salmon fillets; 1 tbsp olive oil; 0.5 lemon, sliced; 1 tbsp chopped fresh dill; 1 clove garlic, minced; 0.25 tsp salt; 0.125 tsp black pepper

Oven-baked salmon with lemon and dill, finished when the thickest part reaches temperature. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.

What makes this dinner work

Fillets of similar thickness are easier to cook together. Two portions of the same weight can still differ in thickness and finish at different times.

Lemon slices perfume the surface but do not replace a temperature check. Keep the layer of herbs light so you can still see the fish as it cooks.

Before you start

The recipe includes salmon and seasoning, not a full set of sides. Start any longer-cooking side before the fish.

Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.

Cooking and handling notes

Check the thickest part of the fish for 145°F (63°C) with a food thermometer. Cooking time varies with fillet thickness.

The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.

Recipe card

Lemon dill salmon

Prep and cooking times are estimates.

Prep: 10 minCook: 15 minTotal: 25 min

People (servings)Amounts adjust automatically. Cooking time may increase for larger batches.

Ingredients

How to make it

Heat the ovenHeat the oven to 400°F (200°C). Place salmon skin-side down in a small baking dish or on a lined rimmed sheet pan.
SeasonMix olive oil, dill, garlic, salt and pepper. Spread over the salmon and lay lemon slices on top.
BakeBake for about 10–15 minutes, depending on fillet thickness. Start checking early rather than waiting for a fixed time.
Check the centerUse a thermometer in the thickest part of each fillet; aim for 145°F (63°C). Return to the oven briefly if it has not reached temperature.
ServeTransfer carefully to plates with a wide spatula. Spoon any pan juices over the top. Add separately prepared vegetables, bread or rice if desired.

Make it work for you

Fillets of similar thickness are easier to cook together. Two portions of the same weight can still differ in thickness and finish at different times. Lemon slices perfume the surface but do not replace a temperature check. Keep the layer of herbs light so you can still see the fish as it cooks.