Tender, flaky salmon with classic seasonings is sure to impress at dinnertime tonight.
Loaded with protein and omega-3 fatty acids, salmon is a delicious and nutritious choice for dinner. It’s vibrant color, tender flaky flesh and delicate flavor make it a popular choice for a simple and sophisticated meal.
Salmon is a fatty fish compared to white fishes such as cod or sole, but the fats it contains are “good fats”, essential to the proper functioning of the body. Omega-3’s are especially important for brain and eye health, so you’re helping your body while pleasing your mouth – a win-win every time.
There are those who claim not to like fish – we suggest that this might be due to the fact that it’s often over-cooked and dry, which also increases the “fishy” taste that some complain about. We urge you to give the simple recipe a go, we think it’ll please both fish lovers and detractors.
Baking the fish with minimal added fat makes this dish healthier than other preparations, and cooking it quickly and simply in the oven makes for a low-mess, low-stress and satisfying meal. This recipe uses the classic combination of dill and lemon to allow the delicate taste of the fish to take center stage on your plate.
Atlantic vs Pacific Salmon
Atlantic salmon is typically farmed, while Pacific salmon is usually wild-caught. They are both healthy choices, containing similar amounts of protein and nutrients, including the all important Omega-3 fatty acids. Atlantic salmon is a little fattier, and can be easier for the salmon rookie to cook because of that. Pacific salmon, on the other hand, has a tighter texture and a slightly stronger flavor.
Which salmon you choose is up to you. There are those who argue that wild fish is healthier than farmed fish, but if they’re cooked correctly both types of salmon have a similar nutritional profile and are equally healthy to eat, according to most experts. It really comes down to personal taste – if you’re a fish lover with lots of experience cooking fish, make the decision based on your personal preferences. For the beginner, though, we think you’ll have more success with Atlantic salmon with its higher fat content and larger flakes.
Ingredients
- 24 ounces salmon choose between a whole fillet or 4 individual fillets
- 3 tablespoons fresh lemon juice about 1 large lemon’s worth
- 2 tablespoons fresh dill coarsely chopped (dried dill can be a substitute, but fresh is always best!)
- Fine sea salt to taste
- Freshly ground black pepper to taste
- Non-stick cooking spray
How to Make Lemon Dill Salmon
Step 1: Preheating your oven to 350°F. While it’s warming up, grab a 9×13 inch baking dish or a rimmed baking sheet and give it a good coat with non-stick cooking spray.
Step 2: Lay the salmon fillets in the prepared dish, skin-side down if they have skin. Drizzle the fresh lemon juice evenly over the top of the salmon. Sprinkle sea salt and freshly ground black pepper over each fillet. Finally, add the chopped dill to each piece.
Step 3: If you’re using a whole fillet, let it bake for about 15 minutes. For individual fillets, aim for 8-10 minutes per inch of thickness. The salmon is done when it flakes easily with a fork but is still moist and slightly translucent in the center. If you prefer your salmon more well-done you can cook it a few extra minutes.
Step 4: Remove it from the oven once baked and let it rest for a couple of minutes. Serve the salmon with a slice of lemon on the side.
FAQs & Tips
You can go ahead and do all the prep work for this dish in advance, and keep it in the fridge for a couple of hours before you cook it. The lemon juice will actually “cook” the fish a little (that’s how ceviche is made), so bear that in mind and adjust your cooking time accordingly. Alternately, don’t add the lemon until the dish is just about to go into the oven.
Leftovers can be stored in the fridge for three days. They’ll have a tendency to over-cook if you reheat them, so we suggest you use the leftovers cold and a sandwich filling or on top of a salad.
you don’t want to over-cook your salmon, and the best way of doing that is to make sure all your pieces are of uniform thickness. Portions closer to the tail of the fish will tend to be thinner and have a tendency to dry out. This can be useful if one member of your group likes their salmon really well done, but to keep the flavour and texture “just right”, use thicker portions towards the middle of the fish.
You sure can. Try mixing equal parts of mayonnaise and greek yogurt and add some dill, grated lemon zest, freshly cracked pepper and garlic powder. Mix it all together and store it in the fridge until it’s time to eat.
Absolutely! This method of cooking makes the skin crispy and delicious. the skin is loaded with nutrients, too. for extra crispy skin, use olive oil in place of the cooking spray and pre-heat your casserole dish before you put the fish in. Remember, this will shorten your cooking time a little, so keep an eye on it.
Serving Suggestions
We love this salmon as a sophisticated luncheon with a simple salad, especially in warmer parts of the country. For those of us in cooler climes or up in Canada where winter still has a firm hold, try pairing it with this incredible rice dish https://bakedbree.com/pea-and-lemon-risotto. Steamed asparagus and simple boiled baby potatoes are a lighter option, and pair really well if you make the sauce we’ve described above in the FAQs.
Lemon Dill Salmon
Ingredients
- 24 ounces salmon choose between a whole fillet or 4 individual fillets
- 3 tablespoons fresh lemon juice about 1 large lemon’s worth
- 2 tablespoons fresh dill coarsely chopped (dried dill can be a substitute, but fresh is always best!)
- Fine sea salt to taste
- Freshly ground black pepper to taste
- Non-stick cooking spray
Instructions
- Preheating your oven to 350°F. While it’s warming up, grab a 9×13 inch baking dish or a rimmed baking sheet and give it a good coat with non-stick cooking spray.
- Lay the salmon fillets in the prepared dish, skin-side down if they have skin. Drizzle the fresh lemon juice evenly over the top of the salmon. Sprinkle sea salt and freshly ground black pepper over each fillet. Finally, add the chopped dill to each piece.
- If you’re using a whole fillet, let it bake for about 15 minutes. For individual fillets, aim for 8-10 minutes per inch of thickness. The salmon is done when it flakes easily with a fork but is still moist and slightly translucent in the center. If you prefer your salmon more well-done you can cook it a few extra minutes.
- Remove it from the oven once baked and let it rest for a couple of minutes. Serve the salmon with a slice of lemon on the side.
Nutrition
