Dill Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Check for pin bones and remove with tweezers if present. Place fillets skin-side down on a rimmed baking sheet lined with parchment or in a shallow dish for marinating.

Make the marinade

In a small bowl whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, chopped fresh dill, kosher salt, and freshly ground black pepper until emulsified.

Marinate

Brush or spoon about two-thirds of the marinade evenly over the flesh of the salmon fillets, reserving one-third for finishing. Cover loosely with plastic wrap and refrigerate for 20–30 minutes (no longer than 45 minutes) to allow flavors to penetrate without curing the fish.

Bring to room temperature

Remove the salmon from the fridge 10 minutes before cooking so it comes closer to room temperature; this promotes even cooking.

Preheat oven or pan

For oven-roasting: preheat oven to 425°F (220°C). For pan-searing: heat a large oven-safe skillet (preferably cast iron) over medium-high heat until hot.

Cook (oven method)

Place the baking sheet with salmon in the preheated oven and roast, skin-side down, for 10–14 minutes depending on thickness (about 10 minutes for 1-inch-thick fillets) until the salmon is opaque with a slightly translucent center. Optionally, broil for 1–2 minutes at the end to crisp the top—watch carefully to avoid burning.

Cook (stovetop + oven finish method)

If using the skillet method, add 1 tsp oil to the hot skillet. Place fillets skin-side down and sear without moving for 3–4 minutes until skin is crisp. Transfer the skillet to a 400°F (200°C) oven and finish cooking for 5–7 minutes until desired doneness.

Finish with reserved marinade

When salmon is cooked, remove from heat and brush the reserved marinade over the tops while still hot so flavors bloom. If using butter, dot each fillet with about 1/4 tbsp butter to melt over the fish for extra gloss and richness.

Transfer salmon fillets to serving plates. Sprinkle with extra chopped dill and serve with lemon wedges on the side.

Suggested accompaniments: steamed new potatoes, roasted asparagus, or a simple green salad.