Perfect Garlic and Dill Baked Salmon
- Total Time: 1 hour 45 minutes
- Yield: 4 1x
Description
Salmon is one of those things that you can spend just a few minutes of time preparing and it looks and tastes totally gourmet. Here is a simple recipe that you will earmark for frequent use.
Ingredients
- 4 (4-6 oz) (115-170 g) salmon fillets
- 3 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp freshly squeezed lemon juice
- 1/4 cup (60 ml) extra virgin olive oil
- 2 tbsp butter, divided in 4 equal pieces.
Instructions
- Combine the garlic, dill, salt, pepper, lemon juice and olive oil in a small bowl.
- Lay the salmon fillets in a glass baking dish and pour the marinade over the salmon. Marinate in the refrigerator for at least one hour (preferably several), turning occasionally.
- Preheat oven to 375 degrees F.
- Place each salmon fillet in aluminum foil, pour over some of the marinade, and place a piece of butter on top of each fillet before sealing the aluminum foil. Place sealed salmon fillets in a baking dish to prevent spillage, and bake 35-45 minutes, depending on the thickness of the fillets, until the salmon is easily flaked with a fork.
- Serve immediately with steamed vegetables and garlic mashed potatoes and rice.
- Prep Time: 5 mins
- Cook Time: 35 mins
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
If You Liked This Recipe, You’ll Love These
- Wild Salmon Cakes
- Baked Salmon with Basil Chimichurri and Crispy Thyme Fries
- Honey-Garlic Salmon
- Sweet-Potato Salmon Cakes with a Creamy Sriracha-Dill Sauce
Frequently Asked Questions
How long should I marinate the salmon before baking?
The recipe says to marinate in the refrigerator for at least one hour, and notes that several hours is preferable. The marinade — garlic, fresh dill, lemon juice, and olive oil — needs time to penetrate the fillets so the flavor comes through after the 35-45 minute bake at 375°F.
Why is each fillet wrapped individually in aluminum foil rather than baked open in a dish?
Sealing each fillet in foil with a piece of butter and some of the marinade creates a steam pocket that keeps the salmon moist and prevents it from drying out during the 35-45 minute bake. The recipe places the sealed packets in a baking dish to catch any spillage.
