Perfect Garlic and Dill Baked Salmon
- Total Time: 1 hour 45 minutes
- Yield: 4
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
Units
- 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?
Marinate the salmon in the refrigerator for at least one hour — several hours is preferable. The marinade of 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. I place the sealed packets in a baking dish to catch any spillage.
