Baked Lemon Dill Salmon in 20 Minutes

When you cook six nights a week, it’s nice to have that healthy recipe in your back pocket that everyone enjoys, takes little effort, and is ready in 20 minutes. This baked dill lemon salmon recipe has become that for me. The kids love it, it’s healthy, and nearly as easy as baking frozen dino-shaped chicken nuggets. Seriously!

This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!

Why is Salmon so Healthy?

Salmon is a lean protein source with very low saturated fat. It is also rich in omega-3 fatty acids, Vitamin D and Phosphorus, and Vitamin B12. All of these attributes have some amazing health benefits.

Protein

But that’s not all. Salmon is also loaded with high-quality protein, which is crucial for maintaining muscle mass and promoting bone health. And speaking of bones, did you know salmon is rich in vitamin D and phosphorus? Yes, indeed! These nutrients are key players in keeping our bones strong and healthy.

Lean

Now, if you’re watching your weight, you’ll be glad to know that a serving of salmon — about 3 to 4 ounces — is only about 200 calories. Plus, it’s very low in saturated fat, making it a lean source of protein that can fit into most diets.

Omega 3

First off, salmon is a star when it comes to omega-3 fatty acids. These are essential fats that our bodies can’t produce on their own, and let me tell you, they’re pretty important. They’re known to support heart health, reduce inflammation, and even boost brain function. So, next time you’re having a brain fog, maybe a nice salmon steak could help clear it up!

B12

And let’s not forget about those B vitamins. Salmon is an excellent source of vitamins like B12, which are necessary for energy production and maintaining a healthy nervous system.

Five Simple Ingredients in Baked Lemon Dill Salmon

Who doesn’t love a recipe that only takes 5 ingredients? Lemon, dill, sumac, butter, and of course salmon.

Salmon

First things first, let’s talk about wild versus farmed salmon. Now, I know what you’re thinking, “Isn’t all salmon good for you?” And yes, you’re absolutely right. But if we’re talking about the best of the best, then wild salmon usually takes the cake. Wild salmon, especially the ones from Alaska, are often considered superior due to their diet and active lifestyle, which contributes to their firmer texture, richer flavor, and higher content of omega-3 fatty acids.

But which type of wild salmon should you choose, you ask? Well, let’s dive a little deeper, shall we?

King salmon, also known as Chinook, is often hailed as the crème de la crème of the salmon world. It’s the largest of the Pacific salmon, boasting a high oil content that gives it that melt-in-your-mouth texture and rich, buttery flavor that we all crave.

Sockeye salmon is another top contender. With its vibrant red color and robust flavor, it’s a favorite among many salmon connoisseurs.

Coho salmon, with its milder flavor and tender texture, is another excellent choice, particularly if you’re not into the intense flavor of sockeye.

But let’s not forget about Atlantic salmon. Although it’s usually farmed, it’s higher in fat, which helps it maintain moisture and makes it easy to cook. Plus, farmed Atlantic salmon is available year-round, making it a convenient choice.

And then there’s the question of where to buy your salmon. Believe it or not, Costco and Trader Joe’s often offer high-quality salmon that rivals more expensive options. So, don’t be afraid to give them a try!

Lemon

Fresh Squeezed lemon is important in this recipe. I squeeze a fresh lemon over my salmon steaks so that each piece is coated.

Dill

Dealers’ choice here. While fresh is nice, dried dill works very well. Since I have dried dill in my spice drawer all year around, I invariably use it.

Sumac

I discovered Sumac when I was eating Persian food at a fancy restaurant. They sprinkled it over Safron rice and even on Koobideh meat. Sumac is a spice that has the power to add a pop of color, an explosion of flavor, and a hint of sophistication to your meals. I instantly knew that I had to use it on my lemon dill salmon recipe.

Sumac comes from the berries of the Rhus Coriaria shrub that grows in all corners of the Mediterranean and parts of the Middle East. Yes, it’s as exotic as it sounds!

Sumac has a unique tangy, lemony flavor that’s less tart than lemon but with a subtle fruity sweetness. It’s the secret weapon in this recipe.

Butter

You don’t have to be a butter snob to appreciate good quality grass-fed butter. I use Kerrygold Pure Irish Butter but I am sure there are other great options out there. Find one you like and fits your budget. The reason I have stuck with Kerrygold is its rich flavor and bright color achieved by having healthy grass-fed cows.

Baking Instructions for the Lemon Dill Salmon

Remember how I said that this baked lemon dill salmon recipe was nearly as easy as baking a sheet pan of chicken nuggets? Check out just how easy this really is.

Pre-heat Oven

Pre-heat your oven to 400°F

Season the Salmon

Place salmon fillets on a baking tray and squeeze fresh lemon juice to coat. Season with salt and pepper to taste as well as a light sprinkling of dill and sumac. Lastly, place a thinly sliced piece of butter about half a table spoon’s worth on top of each filet.

Bake the Salmon

Place the baking tray in the preheated oven and bake for 12 minutes. Check with a fork to see if the salmon flakes apart and the middle of the filet is done. If still opaque in the middle, let bake for 2 more minutes and check.

What do you eat Salmon with?

This salmon recipe is very versatile, it goes well with most things. My top two ways to serve it are over a salad, or with a side of rice with some roasted veggies. Try it with my Pancetta Brussels Sprouts Recipe.