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Best Easy Spring Baked Salmon with Lemon Dill Butter

spring baked salmon with lemon dill butter - featured image
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A simple yet elegant baked salmon recipe featuring a bright lemon dill butter sauce. Ready in 25 minutes, this crowd-pleasing dish is perfect for spring gatherings or quick weeknight dinners.

Ingredients

Scale
  • 4 salmon fillets (6 ounces each), skin-on or skinless
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • Lemon wedges for serving (optional)
  • Fresh dill sprigs for garnish (optional)
  • Flaky sea salt for finishing (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle. Take the salmon out of the fridge and let it sit at room temperature for about 10 minutes.
  2. In a small bowl, combine the softened butter, minced garlic, chopped dill, lemon juice, and lemon zest. Mix with a fork until well combined.
  3. Pat the salmon fillets dry with paper towels. Place them in a baking dish or on a lined sheet pan, skin-side down if they have skin. Drizzle with olive oil and season generously with salt and pepper.
  4. Divide the butter mixture evenly among the fillets and spread it over the top of each piece.
  5. Bake for 12-15 minutes, depending on thickness. For 1-inch thick fillets, 13 minutes is usually perfect. Salmon is done when it flakes easily with a fork and internal temperature reaches 125°F to 130°F for medium, or 135°F to 140°F for well-done.
  6. Remove from the oven and let rest for 2-3 minutes. Spoon any melted butter from the pan over the fillets. Garnish with fresh dill sprigs and lemon wedges, and sprinkle with flaky sea salt if desired.

Notes

For best results, let salmon sit at room temperature for 10 minutes before baking. Use an instant-read thermometer to avoid overcooking; pull salmon at 125°F-130°F for medium. If fillets vary in thickness, fold thinner tail ends under for even cooking. Leftover salmon keeps in the refrigerator for up to 3 days. Reheat gently in a 300°F oven or skillet to avoid drying out.

Nutrition

Keywords: baked salmon, spring salmon, lemon dill butter, easy salmon recipe, quick dinner, healthy salmon, potluck recipe

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