Lemon Dill Baked Salmon

sustainable fish

A quick and easy preparation that is both eye and palate pleasing!



4 five-ounce center-cut skinless salmon fillets
olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
45 dill fronds per fillet
1 lemon cut into 8 thin slices


Preheat the oven to 425 degrees F.

Lay the fillets on a lined baking tray, brush with oil and season each with 1/8 teaspoon salt and pepper.

Top with dill fronds and 2 lemon slices each.

Bake in preheated oven 15 minutes for medium-rare or 20 minutes for medium-well.

Squeeze the lemons over the fish.


Be sure to get center-cut fillets, these are the thickest. Tuck the skinny end under (after seasoning) for even cooking.