Description
This easy baked lemon salmon is roasted until tender with tangy lemon, garlic, and dill, which delivers a burst of freshness in just 20 minutes.
Ingredients
Scale
- 1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible
- 1 teaspoon kosher salt
- 1 lemon, cut into rounds
- 2 tablespoons salted butter, cut into thin pats (or olive oil)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried dill
Instructions
- Preheat the oven to 400°F. Allow the salmon to come to room temperature (or brine it in Step 2).
- Brine the salmon (optional): While the oven preheats, in a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).
- Brush a medium baking dish with olive oil. Place the lemon rounds on the bottom of the baking dish. Place the butter pats on top of the lemons rounds (or drizzle with olive oil). Place the salmon filets on top of the lemon. Sprinkle the salmon with the kosher salt evenly divided among the fillets.
- In a medium bowl, mix together the garlic powder, onion powder, and dill. Sprinkle the mixture evenly on top of the fillets.
- Bake the salmon for 10 to 16 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). A 1-inch thick fillet should cook in about 15 minutes total.
- For a crispy top, when the salmon is at 115°F, broil for about 2 minutes (about the last 2 minutes of the cook time). Spoon the melted butter over the salmon before serving. Leftovers last refrigerated for up to 3 days.
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean
- Diet: Gluten Free
