Lemon Dill Salmon for Two

Of all the recipes in my repertoire, the ones I return to most often are those that feel special without requiring an entire afternoon of effort. This Lemon Dill Salmon for Two is the undisputed champion in that category. The first time I made it for my partner, I was aiming for an elegant “date night in” meal that wouldn’t leave me exhausted and covered in flour. What I didn’t expect was for it to become our go-to celebration dish. The aroma of the lemon and fresh dill baking in the oven now signals something special, whether it’s a birthday, an anniversary, or simply a toast to making it through a tough week. The beauty of this dish lies in its simplicity. The salmon bakes to a state of buttery, flaky perfection, infused with the bright, zesty tang of lemon and the fresh, almost grassy notes of dill. It’s a culinary partnership that feels both classic and refreshingly light. It’s the kind of meal that impresses without stress, leaving more time for conversation and connection. Every time I serve it, I’m reminded that the most memorable meals aren’t always the most complicated, but the ones made with care, that bring a little bit of sunshine to the plate, no matter the season.

Ingredients

• Salmon Fillets: Two 6-ounce (170g) fillets, preferably skin-on or skinless, center-cut for even thickness. High-quality salmon is the star, so choose fresh, vibrant-looking pieces.
• Extra Virgin Olive Oil: 2 tablespoons. This is used to help the salmon cook evenly and prevent it from sticking, while adding a subtle, fruity flavor.
• Fresh Lemon: 1 large lemon. You will use both the zest and the juice for a multi-layered citrus flavor.
• Fresh Dill: 2 tablespoons, finely chopped. Fresh dill is key here, providing an herbaceous, slightly anise-like aroma and taste that is signature to this dish.
• Garlic: 2 cloves, minced. This adds a pungent, savory depth that perfectly complements the lemon and dill.
• Kosher Salt: ½ teaspoon, or to taste. Used to enhance all the other flavors and draw moisture to the surface for a better sear or bake.
• Black Pepper: ¼ teaspoon, freshly ground. Provides a gentle, spicy kick that balances the richness of the salmon.

Instructions

1. Preheat and Prepare: Begin by preheating your oven to 400°F (200°C). Line a small baking sheet or dish with parchment paper for easy cleanup. This also prevents the delicate salmon skin from sticking.
2. Pat the Salmon Dry: Take the two salmon fillets and use a paper towel to pat them completely dry on all sides. This step is crucial, as removing excess moisture allows the salmon to bake or sear beautifully rather than steam, resulting in a much better texture.
3. Prepare the Lemon Dill Marinade: In a small bowl, combine the 2 tablespoons of extra virgin olive oil, the zest of one whole lemon, the juice of half the lemon, the 2 tablespoons of chopped fresh dill, and the 2 minced garlic cloves. Whisk everything together until it’s well combined.
4. Season the Fillets: Place the salmon fillets on the prepared baking sheet. Sprinkle both sides generously with the kosher salt and freshly ground black pepper.
5. Apply the Marinade: Using a spoon or a pastry brush, evenly coat the top and sides of each salmon fillet with the lemon dill mixture. Be sure to distribute the bits of garlic and dill evenly over the surface.
6. Arrange Lemon Slices: Thinly slice the remaining half of the lemon. Arrange a few of these delicate lemon slices on top of each fillet. This not only looks beautiful but also infuses the fish with even more lemon flavor as it bakes.
7. Bake to Perfection: Place the baking sheet in the preheated oven. Bake for 12-15 minutes. The exact time will depend on the thickness of your fillets. The salmon is done when it is opaque and flakes easily when gently prodded with a fork. For a perfectly moist result, be careful not to overcook.
8. Rest and Serve: Once cooked, remove the salmon from the oven and let it rest for 2-3 minutes. This allows the juices to redistribute throughout the fillet, ensuring every bite is moist and flavorful. Serve immediately.

Nutrition Facts

• Servings: 2
• Calories Per Serving: Approximately 450 kcal

1. Protein (Approx. 38g): Salmon is an exceptional source of high-quality protein, essential for muscle repair, immune function, and overall body maintenance. A single serving provides a significant portion of your daily protein needs.
2. Omega-3 Fatty Acids (Approx. 2.5g): This dish is rich in EPA and DHA, omega-3s known for their powerful anti-inflammatory properties, supporting brain health, and promoting a healthy cardiovascular system.
3. Vitamin D: Salmon is one of the few natural food sources of Vitamin D, a crucial nutrient for bone health and immune system regulation.
4. Potassium: This mineral, found in salmon, helps to regulate fluid balance, nerve signals, and muscle contractions, and can help to offset the negative effects of sodium on blood pressure.
5. Healthy Fats (Approx. 30g): The combination of salmon’s natural fats and olive oil provides a healthy dose of monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help you feel full and satisfied.

Preparation Time

This elegant meal is deceptively quick, making it perfect for both busy weeknights and special occasions. The total time from start to finish is under 30 minutes. You will spend about 10 minutes on active preparation—patting the salmon dry, mixing the marinade, and seasoning the fish—and the remaining 12-15 minutes are for hands-off baking time in the oven.

How to Serve

Presenting this Lemon Dill Salmon beautifully enhances the dining experience. Here are several ways to serve it to create a complete and impressive meal for two.

• Classic Grain Pairings:
  • Fluffy Quinoa: A bed of quinoa, perhaps tossed with a little extra lemon juice and parsley, provides a light and nutty base that soaks up the delicious juices from the salmon.
  • Lemon Herb Couscous: Pearl couscous cooked in vegetable broth with a squeeze of lemon and some chopped herbs is a fast and elegant side dish.
  • Wild Rice Pilaf: For a heartier meal, a wild rice pilaf with toasted almonds or pecans adds a wonderful texture and nutty flavor.
• Perfectly Paired Vegetables:
  • Roasted Asparagus: The most classic pairing for salmon. Toss asparagus spears with olive oil, salt, and pepper, and roast them alongside the salmon for a simple, one-pan meal.
  • Steamed Green Beans: Blanched or steamed green beans tossed with a touch of butter and slivered almonds offer a crisp, fresh contrast.
  • Simple Arugula Salad: A peppery arugula salad with a light vinaigrette, cherry tomatoes, and shaved Parmesan cheese provides a fresh, no-cook side that balances the richness of the fish.
• Elegant Sauces and Garnishes:
  • Creamy Yogurt-Dill Sauce: Mix Greek yogurt with extra chopped dill, a squeeze of lemon juice, and a pinch of salt for a cool and creamy sauce to drizzle over the top.
  • Extra Fresh Herbs: Garnish with a final sprinkle of freshly chopped dill or parsley right before serving to brighten up the flavors and add a pop of color.
  • Capers: For a briny, salty kick, sprinkle a few capers over the finished dish.
• Wine Pairing Suggestions:
  • Sauvignon Blanc: Its crisp acidity and grassy, citrus notes perfectly complement the lemon and dill in the recipe.
  • Pinot Grigio: A light, dry Pinot Grigio is another excellent choice that won’t overpower the delicate flavor of the salmon.
  • Dry Rosé: A crisp, dry rosé from Provence offers a refreshing and versatile pairing that is both beautiful and delicious.

Additional Tips

1. Choose the Right Salmon Fillet: For the best results, opt for center-cut fillets as they are more uniform in thickness, which ensures they cook evenly. While this recipe works with any type of salmon, fattier varieties like Atlantic or King salmon will yield a richer, more buttery result, whereas leaner Sockeye or Coho salmon will have a firmer texture and more pronounced flavor. Skin-on salmon is fantastic as the skin helps protect the flesh from overcooking and becomes wonderfully crispy if you choose to pan-sear it first.
2. The Secret to Incredibly Moist Salmon: The number one mistake people make with salmon is overcooking it. Salmon continues to cook from residual heat even after you take it out of the oven. A good rule of thumb is to cook it for about 4-6 minutes per half-inch of thickness. It’s better to slightly undercook it and let it rest for a few minutes than to overcook it. The fish is perfectly done when it transitions from translucent to opaque and flakes easily with a fork at its thickest part.
3. For Extra Crispy Skin: If you love crispy salmon skin, start this recipe on the stovetop. Heat a tablespoon of oil in an oven-safe skillet over medium-high heat. Place the seasoned salmon skin-side down and sear for 3-4 minutes until the skin is golden and crisp. Then, top it with the lemon-dill mixture and transfer the entire skillet to the preheated oven to finish cooking for another 6-8 minutes.
4. Fresh vs. Dried Dill: While fresh dill is highly recommended for its vibrant, potent flavor, you can substitute dried dill in a pinch. The general conversion rule is one tablespoon of fresh herbs equals one teaspoon of dried herbs. Therefore, for this recipe, you would use about 2 teaspoons of dried dill. Be sure to crumble the dried dill between your fingers as you add it to the marinade to help release its essential oils.
5. Don’t Waste the Lemon: To get the most out of your lemon, always zest it before you cut it in half to juice it. The zest contains concentrated citrus oils and provides a powerful aromatic punch without the sourness of the juice. Using both zest and juice creates a more complex and well-rounded lemon flavor that permeates the entire dish.
6. Use a Meat Thermometer for Foolproof Results: For ultimate precision, an instant-read thermometer is a cook’s best friend. Insert it into the thickest part of the fillet. For a medium-rare finish, which is often preferred for its moistness, pull the salmon out of the oven when the internal temperature reaches 125°F (52°C). For a medium, more fully cooked fillet, aim for 130-135°F (54-57°C).
7. Flavor Variations and Add-Ins: This recipe is a fantastic base for experimentation. Try adding a teaspoon of Dijon mustard to the marinade for a tangy kick. A sprinkle of red pepper flakes will add a gentle warmth. You can also lay the salmon on a bed of thinly sliced shallots or fennel before baking for an extra layer of aromatic flavor.
8. Making It Ahead for an Even Quicker Meal: You can prepare the lemon dill marinade up to 24 hours in advance and store it in an airtight container in the refrigerator. However, it’s best not to marinate the salmon itself for more than 30 minutes. The acid in the lemon juice will begin to break down the delicate proteins in the fish, changing its texture and making it mushy if left for too long.

FAQ Section

1. Can I use frozen salmon for this recipe?
Absolutely. Frozen salmon can be a convenient and high-quality option. The key is to thaw it properly. The best method is to transfer the frozen fillets from the freezer to the refrigerator the night before you plan to cook them. This slow thawing process preserves the fish’s texture. If you’re short on time, you can place the vacuum-sealed fillets in a bowl of cold water for about an hour. Never use warm water or the microwave, as this can cook the edges while the center remains frozen, resulting in an unevenly cooked dish. Once thawed, pat it very dry with paper towels before proceeding with the recipe.

2. How do I store and reheat leftover salmon?
Leftover salmon can be delicious, but it needs to be handled correctly to avoid drying out. Store any leftovers in an airtight container in the refrigerator for up to two days. To reheat, avoid the microwave at all costs, as it will make the salmon rubbery. The best way is to reheat it low and slow. Place the salmon in a small baking dish, add a splash of water or broth to create steam, cover it with foil, and warm it in a 275°F (135°C) oven for about 10-15 minutes, or until just warmed through. Leftover cold salmon is also fantastic flaked over a salad or mixed into a pasta dish.

3. What is the best way to tell if my raw salmon has gone bad?
Fresh salmon should have a mild, sea-like scent. The most obvious sign of spoilage is a strong, fishy, or ammonia-like odor. The flesh should be firm and spring back when you press it; if it’s mushy or your fingerprint remains, it’s past its prime. Visually, look for any discoloration, milky residue, or dullness in the flesh. Always trust your senses—if it smells or looks off, it’s best to discard it.

4. Can I make this Lemon Dill Salmon on the grill?
Yes, this recipe is wonderful on the grill and perfect for summer. There are two great methods. First is the foil packet method: place each fillet on a large piece of heavy-duty aluminum foil, top with the marinade and lemon slices, and fold the foil into a sealed packet. Grill over medium heat for about 10-14 minutes. The second method is using a cedar plank: soak a cedar plank in water for at least an hour, then place the prepared salmon on top and grill over indirect heat. This will infuse the salmon with a delicious, smoky flavor.

5. My salmon stuck to the parchment paper/pan. What did I do wrong?
Sticking is usually caused by one of a few things. If you didn’t use parchment paper, your pan may not have been oiled enough. If you did use parchment, the most likely culprit is trying to move the fish too soon, especially if you were pan-searing. When searing skin-on salmon, you need to let a proper crust form before trying to flip it; the fish will release itself from the pan when it’s ready. For baking, ensure the parchment paper is lightly oiled and that the salmon isn’t moved until it’s fully cooked.

6. I only have dried dill. How much should I use?
Fresh herbs have a higher water content and are less concentrated than dried herbs. A reliable rule of thumb for conversion is a 3:1 ratio of fresh to dried. This recipe calls for 2 tablespoons of fresh dill, which is equivalent to 6 teaspoons. Therefore, you should use 2 teaspoons of dried dill as a substitute. To maximize its flavor, crush the dried dill between your fingers before adding it to the olive oil mixture, which helps release its aromatic oils.

7. Can I use a different type of fish for this recipe?
Yes, this lemon dill marinade is very versatile and works beautifully with other types of fish. It would be delicious with other flaky white fish like cod, halibut, or haddock. You could also try it with rainbow trout or arctic char. The only thing you’ll need to adjust is the cooking time. Thinner, more delicate fish like trout will cook much faster, while a thick piece of halibut might take a few minutes longer than the salmon.

8. Is it possible to double this recipe for four people?
This recipe is incredibly easy to scale up for a larger group. Simply double all of the ingredients—four 6-ounce salmon fillets, 4 tablespoons of olive oil, etc. When you bake it, make sure to use a larger baking sheet so that the fillets are not crowded. They should have at least an inch of space between them to ensure they bake evenly rather than steam. The cooking time should remain approximately the same, but always check for doneness based on the thickness of your specific fillets.