Everyday cooking
Oven salmon with dill and lemon
Salmon fillets bake with lemon slices and dill in a shallow dish.
- Total time
- 30 min
- Servings / pieces
- 4
- Topic
- Everyday cooking
Salmon can cook in the oven without an elaborate sauce. Lemon slices and dill lie directly over the fillets, while a little oil protects their surfaces. Choose pieces of similar thickness so they finish at roughly the same time. Thin tail portions may cook before substantial centre cuts. This version cooks the salmon through, with a thermometer helping to check the result. The stated time is a guide rather than a guarantee for every fillet size. Serve with potatoes or rice and a simple vegetable. The quantities make four portions, each with a medium-sized fillet.
Method
Step by step
- 01
Check salmon
Heat the oven to 180 °C conventional heat. Check salmon for pin bones and carefully remove them. Pat dry with kitchen paper rather than rinsing fish under running water.
- 02
Prepare lemon and dill
Wash lemon thoroughly and slice thinly. Wash and dry dill, removing coarse stems. Grease the shallow dish with part of the oil.
- 03
Arrange fillets
Arrange fillets with space between them, skin-side down if applicable. Brush lightly with remaining oil and season evenly with salt and pepper.
- 04
Bake in oven
Lay lemon slices and dill over the fillets. Bake on the middle shelf for 15–20 minutes. Very thick pieces may need longer; check thin pieces earlier.
- 05
Check temperature
Measure at least 63 °C in the thickest part. The fish should no longer be translucent and should separate readily into segments. Lift from the dish with a broad spatula and serve promptly.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Thickness matters more than weight
Two fillets can weigh the same but cook differently if one is flat and the other thick. Choose similarly shaped pieces where possible. Fold thin tail ends under themselves to create more even height. Remove individual finished pieces earlier if necessary.
Use dill and lemon thoughtfully
Dill is delicate and does not require long baking. Reserve some to add fresh after cooking if preferred. Lemon slices season the surface, while extra wedges can be offered at the table. Heavy squeezing before baking is unnecessary and adds considerable liquid to the dish.
Kitchen questions
One more question?
Can I use frozen salmon?
Yes. For these timings, thaw completely in the refrigerator first and pat dry. Fillets cooked directly from frozen need different timings; follow packet guidance.
Must I remove the skin?
No. It can act as a base during baking. Afterwards the flesh usually lifts away readily with a broad spatula.
