Lemon Dill Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Check for pin bones and remove with kitchen tweezers if present. Place fillets skin-side down on a rimmed baking sheet or in a shallow dish, spaced so they are not touching.

Make marinade

In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, chopped fresh dill, minced garlic, Dijon mustard, honey (or maple), sea salt and freshly ground black pepper until emulsified.

Marinate salmon

Spoon or brush about two-thirds of the marinade evenly over the flesh of the salmon fillets, reserving the remaining third for basting/finishing. If time allows, cover and refrigerate for 15–30 minutes (no more than 30 minutes) to let flavors meld. If short on time, proceed to cooking immediately.

Preheat oven (if roasting)

Preheat the oven to 400°F (200°C). If using a stovetop-to-oven method, preheat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil; heat until shimmering.

Sear (stovetop-to-oven method only)

If using a skillet: place salmon fillets skin-side down and gently press for 20–30 seconds so skin makes full contact. Sear skin-side down for 3–4 minutes until skin is crisp and browned. Do not flip. Transfer skillet to preheated oven to finish cooking for 5–7 minutes (depending on thickness) until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. For well done, cook to 140°F (60°C).

Roast (oven-only method)

If roasting on a baking sheet: place fillets skin-side down and roast in the center of the preheated oven for 10–14 minutes depending on thickness, or until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. Thicker fillets may need up to 15 minutes.

Baste & finish

During the last 1–2 minutes of cooking, brush the reserved marinade over the top of the salmon. If using the optional butter, dot the fillets with the butter so it melts over the fish as it rests.

Remove salmon from oven or skillet and transfer to a warm plate. Tent loosely with foil and let rest for 3–5 minutes — carryover cooking will finish the salmon and juices will redistribute.

Taste a small flake and adjust seasoning if needed (a light sprinkle of salt or a squeeze of fresh lemon). Garnish each fillet with a sprig of fresh dill and a lemon wedge or thin lemon slice. Serve immediately.

Serving suggestions: pair with steamed asparagus, roasted baby potatoes, a light salad, or rice pilaf.