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Patricia M.

Dairy Free Juicy Lemon Dill Baked Salmon

A foolproof, gently baked salmon recipe infused with fresh lemon and dill, finished with a light white-wine cooking liquid for tender, flaky, flavorful fillets.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 1½ pounds salmon fillets about 1-inch thick, preferably wild-caught
  • 1 tablespoon olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
For the Lemon-Dill Cooking Liquid
  • 1 lemon cut into slices
  • 4 sprigs fresh dill plus additional fresh dill for serving
  • ½ cup dry white wine or water
Optional Dried Dill Variation
  • 1 tablespoon dried dill in place of the fresh dill
  • Use half of the lemon slices on the bottom of the baking dish and sprinkle the remaining lemon slices over the salmon

Equipment

  • Oven
  • Baking dish large enough to hold the salmon fillets in a single layer
  • Aluminum foil
  • Pastry brush or spoon, for lightly coating the salmon with olive oil
  • Internal food thermometer
  • Fork, for checking whether the salmon flakes easily
  • Cutting board and knife, for slicing the lemon and chopping fresh dill

Method
 

  1. Preheat the Oven: Preheat the oven to 325°F (162°C). Set out a baking dish large enough to accommodate the salmon in one layer.
  2. Prepare the Salmon: Lightly coat both sides of the salmon fillets with 1 tablespoon olive oil, then season with salt and freshly ground black pepper.
    If desired, cut the salmon into four approximately 6-ounce fillets.
  3. Build the Baking Dish: Arrange the lemon slices and 4 fresh dill sprigs across the bottom of the baking dish.
  4. Arrange the Salmon: Place the seasoned salmon in the dish skin-side down, directly over the lemon slices and dill.
  5. Add the Wine: Pour ½ cup dry white wine or water into the baking dish around the salmon.
  6. Cover the Dish: Cover the baking dish securely with aluminum foil to create a gently enclosed cooking environment.
  7. Bake the Salmon: Bake for 15 to 20 minutes, depending on the thickness of the fillets. Begin checking the fish after 10 minutes, since thicker pieces may require additional cooking time.
  8. Check for Doneness: The salmon is ready when it flakes easily with a fork. For the most reliable check, insert an internal thermometer into the thickest part of the fish; it should register 125°F.
  9. Rest the Salmon: Remove the baking dish from the oven, then loosen or untuck the foil so it covers the dish loosely. Let the salmon rest on the counter for 5 minutes, allowing it to continue cooking gently.
  10. Finish and Serve: Scatter chopped fresh dill over the salmon and serve with some of the cooking liquid from the bottom of the dish if desired.

Notes

  • Salmon thickness matters: The stated baking time is based on fillets about 1 inch thick. Thicker pieces may need a few additional minutes.
  • Check early: Begin checking the salmon after 10 minutes to help prevent overcooking.
  • Best doneness check: For the most reliable result, use an internal thermometer and check the thickest part of the salmon for 125°F.
  • Wine choice: A light, dry white wine such as Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay works well. Water can also be used.
  • Fresh or dried dill: If using dried dill, use 1 tablespoon. Place half of the lemon slices underneath the salmon and sprinkle the remaining lemon slices over the top.
  • Albumin is normal: The white substance that can appear around cooked salmon is albumin and is safe to eat. If desired, gently scrape it away and spoon some of the flavorful cooking liquid over the fish.
  • Resting is important: Letting the salmon sit loosely covered for 5 minutes after baking allows it to continue cooking gently before serving.