Baked Salmon with Dill Butter (Print Version)
Succulent fillets, perfectly baked and crowned with fragrant, creamy herb butter. An elegant main course for any occasion, simple to prepare.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Dill Butter
05 - 4 tablespoons unsalted butter, softened
06 - 2 tablespoons fresh dill, finely chopped
07 - 1 teaspoon lemon zest
08 - 1 tablespoon fresh lemon juice
09 - 1 small garlic clove, minced
→ Garnish (optional)
10 - Lemon wedges
11 - Extra fresh dill sprigs
# Directions:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
02 - Gently pat the salmon fillets dry with paper towels. Place them skin-side down on the prepared baking sheet.
03 - Brush the tops of the fillets evenly with olive oil. Season generously with salt and freshly ground black pepper.
04 - In a small bowl, combine the softened butter, finely chopped dill, lemon zest, fresh lemon juice, and minced garlic. Mix thoroughly until all ingredients are well blended and fragrant.
05 - Spread a thin, even layer of the prepared dill butter over the top of each salmon fillet. Reserve approximately half of the dill butter mixture for serving later.
06 - Bake the salmon in the preheated oven for 14–18 minutes, or until the fish flakes easily with a fork and appears just opaque in the center. Cooking time may vary based on fillet thickness.
07 - Carefully remove the baking sheet from the oven and allow the salmon to rest for 2 minutes. This helps the juices redistribute, ensuring a moist and tender result.
08 - Top each cooked fillet with a dollop of the reserved dill butter. Garnish with extra fresh dill sprigs and lemon wedges, if desired, before serving immediately.
# Expert Tips:
01 -
- It's surprisingly elegant for how little effort it actually takes.
- The combination of tender salmon and bright dill butter is absolutely irresistible.
02 -
- The cardinal rule for salmon is *never* to overcook it; a perfectly flaky, moist fillet is miles better than a dry one.
- Using fresh dill and lemon truly elevates this dish; dried herbs just won't capture the same vibrant essence.
03 -
- Invest in an instant-read thermometer — salmon is perfectly cooked at 63°C (145°F) internal temperature, ensuring it's never dry.
- Always taste your dill butter mixture before spreading; adjust lemon or salt as needed to get that perfect balance of bright and savory.