Lemon Dill Baked Salmon
Lemon Dill Baked Salmon
Ingredients
- 500 g salmon fillet, skinless and boneless
- 100 ml olive oil
- 3 tablespoons lemon juice, from 1 large lemon
- 1 tablespoon Dijon mustard
- 1/4 cup fresh dill, finely chopped
- 1 tablespoon capers, drained
- as needed salt, to taste
Instructions
- 1
Place the salmon fillet in a baking dish.
⏱️ 1 min
- 2
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, chopped dill, capers, and salt.
⏱️ 5 min
- 3
Pour the marinade over the salmon and gently spread it all over the top and sides. Cover and refrigerate for 30 minutes to allow the flavors to meld.
⏱️ 2 min
- 4
Remove the salmon from the fridge and let it sit at room temperature for about 5 minutes. Meanwhile, preheat your oven to 180°C (350°F).
⏱️ 7 min•🌡️ 180
- 5
Bake for 15 minutes, or until the salmon flakes easily with a fork but is still moist and pink in the center. For perfectly juicy results, the internal temperature should reach 60–63°C (145°F).
⏱️ 15 min•🌡️ 180
Kitchen Tools
Nutrition Facts (per serving)
Lemon Dill Baked Salmon
- 500 g salmon fillet, skinless and boneless
- 100 ml olive oil
- 3 tablespoons lemon juice, from 1 large lemon
- 1 tablespoon Dijon mustard
- 1/4 cup fresh dill, finely chopped
- 1 tablespoon capers, drained
- as needed salt, to taste
Instructions
- 1
Place the salmon fillet in a baking dish.
⏱️ 1 min - 2
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, chopped dill, capers, and salt.
⏱️ 5 min - 3
Pour the marinade over the salmon and gently spread it all over the top and sides. Cover and refrigerate for 30 minutes to allow the flavors to meld.
⏱️ 2 min - 4
Remove the salmon from the fridge and let it sit at room temperature for about 5 minutes. Meanwhile, preheat your oven to 180°C (350°F).
⏱️ 7 min•🌡️ 180 - 5
Bake for 15 minutes, or until the salmon flakes easily with a fork but is still moist and pink in the center. For perfectly juicy results, the internal temperature should reach 60–63°C (145°F).
⏱️ 15 min•🌡️ 180