Perfectly Baked Salmon with Lemon and Dill

Our easy Baked Salmon recipe takes less than 30 minutes and yields perfect, tender salmon. By gently cooking the salmon in little liquid, the fish remains juicy and tender. It practically melts in your mouth. Switch to the Lemon Dill Baked Salmon recipe


How to bake salmon in the oven so that it is perfectly moist

This quick and easy salmon recipe never fails! Inspiration comes from my mother who has done this all along and continues to do so. It’s his favorite dish, especially when he gets it. And you know what? They all love it.


The trick to perfectly cooked salmon is to cook the fish in some liquid. – You can use wine, broth and even water.

After adding the liquid, cover the fish with parchment paper or aluminum foil and finish cooking. The salmon is practically poached in the liquid. You can also call this recipe Baked Poached Salmon. It’s practically failsafe.

Three easy steps to the perfect salmon

  1. Season the salmon with salt and freshly ground black pepper. I’m generous with the salt and make sure to season both sides of the salmon fillets.
  2. Scatter lemon slices and fresh herbs in the bottom of a casserole dish. We used fresh dill in our photos, but almost any tender herb will work instead. Think parsley, cilantro, thyme or even mint.
  3. Arrange the salmon fillets on herbs and lemon. then cover with foil or parchment paper. After about 20 minutes of baking time, the salmon is perfectly cooked, tender and delicious.
For the tastiest baked salmon, cook it over lemon wedges and herbs.
For soft and tender salmon, add some liquid like water, broth, or dry white wine.

How do you know when salmon is ready?

Your best bet to check if salmon is cooked it’s a clinical thermometer – We cook the salmon to 125 degrees F, which means it’s soft, tender, and slightly pink in the middle. The texture at this temperature is much better than cooking at a higher temperature.

For a visual cue, look for meat that’s slightly opaque. Also, if you stick a knife into the salmon, it should slide easily.

Note that the USDA recommends cooking salmon to 145 degrees F. Interestingly, Cooks Illustrated suggests that the ideal internal temperature for salmon (especially wild varieties) is 120 degrees F. Everyone here has an opinion on this, but for now we’re staying at 125 degrees F.

Frequently Asked Questions

How long to cook salmon and at what temperature?

The cooking time for salmon depends on the type of salmon and the thickness of the salmon you are preparing. Use our salmon prep tips as your primary guide. Salmon typically takes 12-30 minutes to cook in a 325°F oven. I like to check if it’s done for about 10 minutes and then move on.

How do you know when salmon is cooked?

The salmon is done when the meat looks a little opaque and if you stick a knife into the salmon it will slide out easily. An indoor thermometer is also helpful. See our tips above for temperatures to watch out for.

What other ways are there to cook salmon?

Although we love baking salmon in the oven, as this recipe demonstrates, you can also cook salmon on the stovetop or on an outdoor grill while gently poaching. boil the water. Check out our Grilled Salmon Burgers and Grilled Cedarwood Salmon recipe for more ideas.

What should I serve with salmon?

Salmon works well when served with a variety of side dishes. Here are some of our favourites:

Easier salmon recipes

Updated recipe originally posted August 2009. Since it was posted in 2009 we have changed the recipe for clarity. – Adam and Joanne

Perfectly cooked salmon with lemon and dill

  • COOK

The trick to perfectly cooked salmon is to gently cook the fish in some liquid, such as wine, broth, or water. Then cover and cook the dish. You could also call it baked poached salmon. It’s practically failsafe. If your fish is thick enough, expect the cooking time to be a few minutes longer than listed below.

makes 4 servings

Watch us at the recipe

will need

One 1 1/2 pound salmon fillet or two 12 ounce fillets, preferably wild caught

1 tablespoon olive oil

Salt and freshly ground black pepper

1 lemon, sliced ​​3-4 sprigs of fresh dill, plus more for serving

1/2 cup dry white wine, such as Sauvignon Blanc (substitute fish stock, chicken stock, or water)


    Heat oven to 325 degrees F.

    Lightly grease both sides of the salmon and season with salt and pepper.

    Place the lemon slices and fresh herbs in the bottom of a casserole dish large enough for the salmon, then place the salmon skin-side down on the lemon and herb bed.

    Pour the wine (or broth) into the casserole dish, then cover with foil. Cook the salmon until fish scales and white protein bubbles appear on the surface, 12 to 30 minutes depending on the thickness of the fillets. Check the salmon after 10 minutes to see its progress.

    Checking the temperature of the salmon with an indoor thermometer is the best way to prevent overcooking. You want the thickest part of the salmon to read 125 degrees F. Remove the salmon from the oven and cover loosely with foil for 5 minutes (the fish will continue to cook during this time). Serve sprinkled with freshly chopped herbs.

Advice from Adam and Joanne

  • How to Tell When the Salmon is Done: The best way to check if the salmon is done is to use a thermometer – we cook the salmon to 125 degrees F, which means it’s soft, tender, and slightly pink in the middle. For a visual cue, look for meat that’s slightly opaque. Also, if you stick a knife into the salmon, it should slide easily.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 6 ounces / calories 300 / protein 37 grams / carbohydrates 1g / fiber 0g / total sugar 0g / total fat 13 grams / Saturated Fatty Acids 2 g / cholesterol 91mg

AUTHOR: Adam and Joanne Gallagher

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