My family didn’t eat a ton of fish growing up, but we did enjoy salmon from time to time. It’s one type of seafood I tend to gravitate toward on menus.
Over the years I’ve come to refine my preparation of it at home and narrowed it down to this: my go-to easy baked salmon recipe with plenty of fresh herbs, lemon, and garlic dill sauce for serving.
Plus, it requires just 20 minutes and 7 ingredients to prepare. Let’s do this!
This recipe starts with seasoning the salmon. I like to keep things simple with a little oil, salt, pepper, and fresh dill. Thinly sliced lemon adds a pop of color, which enhances the visual presentation while adding a bit of citrus flavor to the fish.
The cooking can either be done entirely on a baking sheet, or — my preferred method — start on a cast iron skillet to speed cooking time, then finish baking in the oven until tender.
Meanwhile, prepare your garlic dill sauce, which is a simple mixture of hummus, lemon juice, minced garlic, and fresh or dried dill. Thin with water for a tangy, zesty, herb-infused sauce that’s perfect for serving!
We hope you LOVE our take on salmon! It’s:
This would make the perfect weeknight meal when you need something nourishing on the table fast. Pair with our Grain-Free Tabbouleh Salad, Roasted Vegetables, Cauliflower Rice, or this Simple Side Salad for the ultimate meal.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Lemon Baked Salmon With Garlic Dill Sauce (20 minutes!)
- 2 8-oz. salmon filets (preferably wild caught sockeye or coho // skin on)
- 1 Tbsp avocado or olive oil
- 1 pinch each sea salt + black pepper
- 2 Tbsp fresh dill, chopped (or sub 1 tsp dried)
- 1 small lemon, thinly sliced into 1/8th-inch rounds
- 1/4 cup hummus (or sub store-bought)
- 1-2 Tbsp lemon juice
- 1-2 Tbsp fresh dill, minced (or sub 1-2 tsp dried dill)
- 2-3 cloves garlic, minced (reduce for less garlic flavor)
- Water (to thin)
- Preheat oven to 400 degrees F (204 C). If cooking on a baking sheet, line with parchment paper or a silicon baking mat. If using a skillet, ensure it’s oven safe (we prefer cast iron) and lightly oil and rub to coat. (Fish can stick to stainless steel pans, so we recommend using cast iron if possible.)
- Prepare salmon by briefly rinsing under cold water and patting dry with a paper towel (this is an optional step, but recommended).
- Once dry, drizzle both filets with a little oil and season each with a generous pinch of sea salt and black pepper. Next sprinkle on dill and top with fresh lemon slices (this is mostly for visual effect, but it also helps keep the fish more moist and infuses lemon flavor).
- If cooking in a skillet: Heat a large oven-safe skillet over medium heat. Once hot, add a little oil. Then add salmon filets and sear on the underside for 2-3 minutes — this speeds the baking time and also makes the skin crispier and easy to peel away. Transfer to the preheated oven and continue cooking for 8-10 minutes, or until the center is fully cooked (check by cutting into the center of one of the filets). Set aside until serving.
If cooking on a baking sheet: Transfer seasoned salmon directly to the parchment paper-lined baking sheet and bake for about 12-15 minutes, or until the center is fully cooked (check by cutting into the center of one of the filets). Set aside until serving.
- Meanwhile, prepare garlic sauce by adding hummus, lemon, dill, and garlic to a small mixing bowl and stirring to combine. Then add water a little at a time until a semi-thick, pourable sauce is achieved. Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, or dill for herbal flavor. Add salt if needed, though we don’t find that it does. Set aside.
- Serve with vegetables or grains of choice and Garlic Dill Sauce. The slices of lemon can be gathered to the side and squeezed over top the fish for more flavor.
- Best when fresh, though leftovers will keep in the refrigerator up to 2-3 days. Reheat on a hot skillet or in the microwave until warmed through, or enjoy cold on salads or sandwiches.
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