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Baked Lemon Dill Salmon

If you are looking for a healthy and delicious dinner in under 30 minutes, then this Baked Lemon Dill Salmon delivers. Simple preparation and perfect baking technique will win you dinner hero status any night of the week.
Course Dinner
Cuisine American, American Classic
Diet Gluten Free, Low Calorie
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 People
Calories 241kcal
Author Diana Reis


  • Sheet Pan


  • 2.5 Pounds Salmon Fillet (skinless)
  • 2 Lemons sliced
  • 2 Tablespoons Olive Oil extra virgin
  • 2 Tablespoons Dill Fresh 1 Tablespoon dry
  • 1 Tablespoons Salt
  • 1 Teaspoon Pepper


  • Mix together minced dill, olive oil, salt and pepper to create a thin paste.
  • Slice lemons into thin slices and place half of the slices onto a lined sheet pan.
  • Lay the salmon fillet on the lemon slices. Pat the top of the salmon dry with a paper towel.
  • Then, rub the dill pasted evenly all over the salmon fillet.
  • Place the remaining lemon slices along the top of the fish.
  • Bake for 20 minutes at 375°.


  • Salmon needs to reach 145° at the center. Ideally the outside of the fish will be opaque and pinky while the center remains a brighter pink color. The fish should flake apart easily with a fork and be moist.
  • Salmon with lemon and dill is a great dinner dish, but it can also be served cold. It will keep in the refrigerator for up to 3 days and make a great addition to weekday salad.


Serving: 170g | Calories: 241kcal | Carbohydrates: 3g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 935mg | Potassium: 736mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 14mg | Calcium: 26mg | Iron: 1mg