Baked Salmon Garlic Dill (Printable)

Tender salmon fillets baked with garlic butter and topped with a fresh dill sauce.

# What you'll need:

→ Fish

01 - 4 skinless salmon fillets (6 ounces each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper

→ Garlic Butter

05 - 3 tablespoons unsalted butter, melted
06 - 3 garlic cloves, finely minced
07 - 1 tablespoon fresh lemon juice
08 - Zest of 1/2 lemon

→ Dill Sauce

09 - 1/2 cup sour cream
10 - 2 tablespoons mayonnaise
11 - 2 tablespoons fresh dill, finely chopped
12 - 1 tablespoon fresh lemon juice
13 - 1/2 teaspoon Dijon mustard
14 - Salt and pepper, to taste

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry and place them on the prepared baking sheet. Drizzle olive oil over the fillets and season both sides with salt and black pepper.
03 - In a small bowl, stir together melted butter, minced garlic, lemon juice, and lemon zest. Spoon the mixture evenly over the salmon fillets.
04 - Bake for 14 to 18 minutes, or until the salmon is cooked through and flaky, reaching an internal temperature of 145°F.
05 - While the salmon bakes, mix sour cream, mayonnaise, chopped dill, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Adjust seasoning as needed.
06 - Plate the baked salmon fillets and generously spoon the dill sauce on top. Serve immediately.

# Expert Suggestions:

01 -
  • Baked salmon stays impossibly tender and moist without requiring any special techniques or constant attention.
  • The garlic butter dissolves into the fish while it cooks, infusing it with flavor that tastes like you spent hours on prep.
  • A creamy dill sauce that comes together while the oven does the real work means you're not sweating over a stove.
  • It reads fancy but takes less time than ordering takeout.
02 -
  • Salmon continues cooking slightly after it leaves the oven, so pull it when it still looks barely done in the very center—carryover cooking will finish it perfectly.
  • Pat the fish dry before seasoning; any moisture is the difference between a nicely textured fillet and one that steams in its own juices.
  • Mince the garlic finely and distribute it evenly over the salmon, or some pieces will burn and turn bitter while others stay raw.
03 -
  • Use the finest garlic you can mince by hand—a microplane or very sharp knife prevents bruising the garlic, which releases harsh flavors.
  • Room temperature salmon cooks more evenly than cold fish straight from the fridge, so pull it out about 15 minutes before baking.

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