This Lemon Dill Salmon Recipe is quick, easy, and delicious. It’s ready in less than 30 minutes, perfect for a light weeknight meal or easy entertaining!
Lemon Dill Salmon has to be one of my very favorite salmon recipes. The flavors are simply perfect and delicious!
And this salmon really couldn’t be easier to prepare. Which makes it wonderful to prepare for guests or a busy weeknight or weekend dinner.
Simply place lemon slices on top of your salmon filet, then top with a mix of chopped dill and parsley. Then, drizzle the entire filet with olive oil and season with salt and pepper.
I recommend always using a meat thermometer to check the internal temperature of meats when you cook them, regardless of whether you’ve cooked them on the grill, stove, or in the oven. You can just never be too careful in my book.
According to the USDA, the salmon’s internal temperature should register 145º F when fully cooked. I like to remove it from the heat source at 130 to 135 degrees, cover it, and allow it to continue cooking as it rests. This prevents the salmon from overcooking and becoming dry and makes it moist, tender, and delicious.
It is certainly one of my favorite fail-proof tricks!
How to Store
Allow the salmon to cool completely. Wrap tightly or store in an airtight container. Store in the coldest part of the refrigerator for up to four days.
Leftover Makeover
Salmon Salad: Top a bed of fresh greens with leftover salmon. Serve with a citrus vinaigrette dressing.
Salmon Dip: Follow the recipe as written for salmon dip. I prefer to remove the lemon slices and squeeze the juice into the mixture.
Here’s the recipe for my Lemon Dill Salmon. I hope you love it as much as we do.
Lemon Dill Salmon Recipe
Ingredients
- 2 (8-ounce) salmon filets
- 1 lemon
- 4 tablespoons roughly chopped dill
- 4 tablespoons roughly chopped parsley
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 400º F.
- Place salmon filets on rimmed baking sheet lined with aluminum foil (for easier cleanup). Top salmon with lemon slices and sprinkle with dill and parsley. Drizzle with olive oil and sprinkle on salt and pepper.
- Place in oven and bake until internal temperature reaches 130º – 135º F about 15 minutes. Remove from oven and cover with aluminum foil. Serve when internal temperature reaches 145º F.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn
This was so simple and light. I let the salmon marinate in the lemon dill for an hour or so, then I put a cast iron pan in the oven while I preheated it. Gave a nice crisp to the skin which my son loves. Will try this on the grill next time with grilled corn on the cob!
Thanks, Cyd. This sounds delicious! So glad you liked this salmon.
Really great recipe. I only had dill and le,on and it worked out great. Hubby doesn’t like dill so he had
just lemon, salt and olive oil and he loved it. So easy’
My husband could eat salmon every day , he love his salmon and so do I. T HANKS Robyn for the recipe.God bless
Thanks so much, Elizabeth! I hope you have a great day!
This looks so delicious! I love Salmon and look forward to making this with lemons and dill on the grill! 🙂
Oh wow, this salmon looks so deliciously moist and succulent Robyn! Salmon and dill are definitely favourites in our household; in fact, I reckon my husband would eat it every day if he could! Thanks for your gorgeous recipe. Love your blog… such beautiful, warming and shareable recipes. Glad I’ve found your blog! xx
I love dill with salmon – looks delicious. I like to add a side of cucumbers in Greek yogurt with dill to my salmon.