Baked Lemon Dill Salmon

Where This Goes Wrong

If your oven runs hot, check the thickest fillet at 12 minutes.

Leave the skin on while the salmon bakes; it protects the flesh from drying and lifts off easily afterwards.

Pat the fillets dry before adding the topping so it clings instead of sliding off.

Cooking Baked Lemon Dill Salmon

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 200°C / 390°F (180°C / 355°F fan) and line a baking tray with parchment paper. Pat the salmon dry and lay the fillets on the tray, skin side down.

   Mark done

2. Mix the olive oil, garlic, lemon juice, lemon zest, half the dill, the salt and the pepper in a small bowl and spoon it over the salmon.

   Mark done

3. Lay the lemon slices on top and bake for 12 to 15 minutes, until the salmon is opaque and flakes easily at the thickest part.

   Mark done Start 12 min timer

4. Scatter the remaining dill over the fillets and serve straight from the oven.

   Mark done

Leftovers, Reheating and Keeping

Keeps in the fridge for up to 2 days. Eat it cold in a salad or reheat gently.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve Alongside

• Roasted asparagus
• A green salad
• Steamed green beans

Still Wondering?

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.