Dinner

Baked Salmon with Lemon Dill

Name: Baked Salmon with Lemon Dill
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Cuisine: American
Ingredients: 4 salmon fillets (about 150 g each); 2 tbsp olive oil; Zest and juice of 1 lemon; 2 tbsp fresh dill, chopped; 2 garlic cloves, crushed; Salt and pepper, to taste; Lemon wedges, to serve

Serves 4 Prep 10 mins Cook 18 mins Total 28 mins

Baked Salmon with Lemon Dill is a dinner staple we keep on Scoops & Dishes because it rewards a clear metric method: grams and millilitres, Australian cups (250 ml), and steps you can follow without scrolling past a novel. Plan on 28 mins from starting prep to plating for 4. Prep is about 10 mins; the active cook or oven time is closer to 18 mins. Read the whole method once before you turn on the heat. The character of the dish comes from salmon fillets, olive oil and Zest and juice of 1 lemon. Check quantities in grams where listed — volume is fine for many liquids, but baking and batter ratios behave better on scales. One practical flag before you start: Do not overbake — salmon should still be slightly translucent in the centre. The Notes section expands shopping, heat, texture, and leftovers so the page stays useful beyond a bare ingredient dump. Method opens with: “Preheat oven to 200°C. Line a baking tray with baking paper.”. Follow the order as written; jumping ahead is how pans crowd and sauces split.

Ingredients

4 salmon fillets (about 150 g each)
2 tbsp olive oil
Zest and juice of 1 lemon
2 tbsp fresh dill, chopped
2 garlic cloves, crushed
Salt and pepper, to taste
Lemon wedges, to serve

Method

Preheat oven to 200°C. Line a baking tray with baking paper.
Mix oil, lemon zest, juice, dill and garlic. Brush over salmon.
Season and bake 15–18 minutes until just cooked through.
Serve with lemon wedges and a green salad.

Tip: Do not overbake — salmon should still be slightly translucent in the centre.

Notes

Make-ahead and leftovers: feeds a small table as written; bump quantities if you are feeding a crew. Leftovers of Baked Salmon with Lemon Dill usually keep 2–3 days in a sealed fridge container; reheat until steaming hot in the centre. Label freezer bags with the dish name and date. Allergens sit in the ingredient list — always double-check if cooking for guests.
Before the heat goes on, line up salmon fillets, olive oil and Zest and juice of 1 lemon and anything perishable from the list. Soften butter, bring eggs off the fridge if the method needs them room-temp, and preheat so you are not waiting mid-recipe. For a dinner cook of this size (4), a clear bench saves more time than any gadget.
From our tested tip, expanded: Do not overbake — salmon should still be slightly translucent in the centre. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
Putting it together for Baked Salmon with Lemon Dill: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.