Lemon Salmon with Dill is ready in less than 30 minutes, it’s healthy, flavorful and so ridiculously easy to make. You’re going to end up making it once a week! 

Overhead of lemon salmon with dill in baking pan.

I’ve been meaning to post the recipe for this lemon salmon with dill (lots of dill!) for quite awhile because I make it nearly once a week, but it’s always too dark to photograph when I make it. Gotta love these Michigan winters!

I finally made it on the weekend for lunch and snapped some quick pictures to share with you guys. It’s not complicated, but it’s one of my go-to recipes for a few reasons. Ben and I both love it which is honestly the most important thing.

I love salmon a number of different ways, but this is hands-down Ben’s favorite way to eat salmon, so it’s the one I default to most of the time. It’s also Whole30 compliant which is a bonus! Ben loves the walnut crusted salmon too, but because of the kids’ allergies, we don’t ever eat that one (cue all the tears – it’s a favorite of mine, too).

A recipe that’s not Whole30, but is one of my favorites is my baked salmon with maple mustard glaze – it’s completely irresistible!

Overhead of salmon in parchment lined sheet pan, with lemon wedges.

Another reason I love to make this recipe is because I always have dried dill and fresh lemons on hand. I know that if I buy salmon from the store, I’m good to go with the other ingredients.

Can you use fresh dill? ABSOLUTELY. It would be delicious! But it’s delicious and easier with dried dill so that’s the way I typically go, especially during the cold winter months.

It’s also the perfect recipe for a last-minute Valentine’s Day dinner, if you don’t mind fish breath. Baked salmon with lemon and dill is healthy so you have more room for decadent chocolate desserts and that glass (or two) of wine.

Pair it with an easy Caesar salad with homemade Caesar croutons, quick sautéed sugar snap peas, and a ridiculously easy chocolate tart — dinner is DONE!

Ben has to work late tonight (happy Valentine’s Day to me…) so I’ll probably be eating popcorn in bed with Netflix on the iPad but maybe we’ll enjoy lemon salmon this weekend.

Hand squeezing lemon half over salmon in pan.

Easy Steps to Make this Lemon Salmon with Dill:

As always, keep on scrolling for the full printable recipe!

  1. Rinse salmon with cold water and pat dry with paper towel. Place on sheet pan – I like to line with parchment for easy clean-up and to prevent it from sticking.
  2. If desired, cut salmon into fillets.
  3. Sprinkle with salt and pepper and then a good coating of dill. We like a LOT of dill but you can use as much, or as little, as you like.
  4. Place lemon slices on top of salmon and bake at 400°F – you’ll know it’s done when it’s flaky, or you can check the internal temperature with a thermometer (my Thermapen is my right-hand man in the kitchen). I like to cook salmon to an internal temperature of 145°F.
  5. Enjoy immediately (squeeze the lemon on it before digging in!) or flake on top of salads.

Salmon in sheet pan.

What’s so great about this Lemon Salmon:

  • You can scale it to feed as many people as you need. Ben and I can easily eat a pound of salmon between the two of us, but if you’re cooking for a crowd with side dishes and other components of a meal, you can plan on a pound of salmon feeding about 3 people. To give an idea of size, the salmon fillets in the photos are 1/3 pound cuts.
  • It’s so easy! Comes together in less than 30 minutes!
  • It uses only a few simple ingredients: salmon, lemon, dill, salt and pepper. While you’re at it, make easy yogurt tzatziki sauce, which includes many of the same ingredients and tastes great with this salmon. 
  • It’s great leftover – try it flaked on top of a salad!
  • You can make it into a sheet pan dinner. I often throw some asparagus onto the pan in the last ten minutes of cooking for an easy meal. I’ll pair with a salad or brown rice. Or both. Usually a salad for me and rice for Ben…

Salmon in sheet pan with fork, showing flakiness of salmon.

More easy salmon recipes:

 

overhead of salmon in parchment lined sheet pan, with lemon slices.

Lemon Salmon with Dill

Yield: 3 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Lemon Salmon with Dill is ready in less than 30 minutes, it's healthy, flavorful and so ridiculously easy to make.

Ingredients

  • 1 pound salmon
  • Salt and pepper
  • 1 1/2 teaspoons dried dill weed
  • 1 lemon, sliced

Instructions

  1. Preheat oven to 400°F. Line a sheet pan or baking dish with parchment for easy clean-up and to prevent fish from sticking.
  2. Rinse salmon with cold water and pat dry with paper towel. If desired, cut salmon into fillets (cooking time may increase slightly if you choose to leave it in one big piece).
  3. Sprinkle with salt and pepper and dried dill.
  4. Place lemon slices on top of salmon and bake for 20 minutes or until flaky. You can also check the internal temperature with a thermometer (my Thermapen is my right-hand man in the kitchen). I like to cook salmon to an internal temperature of 145°F.
  5. Enjoy immediately (squeeze the lemon on it before digging in!) or flake on top of salads.

Notes

  • You can scale this recipe to feed as many people as you need. Ben and I can easily eat a pound of salmon between the two of us, but if you're cooking for a crowd with side dishes and other components of a meal, you can plan on a pound of salmon feeding about 3 people.
Nutrition Information:
Yield: 3 Serving Size: 1/3 pound fillet
Amount Per Serving: Calories: 321Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 95mgSodium: 192mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 34g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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