Ingredients
- Salmon Fillet: 2 pounds (900g), preferably one large center-cut piece, skin-on or off
- Extra Virgin Olive Oil: 3 tablespoons
- Fresh Dill: ¼ cup, finely chopped
- Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
- Lemon: 1 large, plus another for serving
- Sea Salt: 1 teaspoon (or to taste)
- Black Pepper: ½ teaspoon, freshly ground (or to taste)
Instructions
First, preheat your oven to 400°F (200°C). This high heat ensures the salmon cooks quickly, which is essential for keeping it moist and tender. Line a large baking sheet with parchment paper or aluminum foil. This is a non-negotiable step for easy cleanup! If using foil, lightly grease it with a bit of olive oil or cooking spray to prevent the salmon from sticking.
Next, prepare your salmon. Remove it from the packaging and pat it completely dry on all sides with paper towels. This is a crucial step! A dry surface allows the olive oil and seasoning mixture to adhere properly and helps the exterior of the fish develop a lovely texture rather than just steaming in its own moisture. If you’re using a frozen fillet, make sure it has been fully thawed in the refrigerator overnight before you begin. Place the salmon fillet, skin-side down if it has skin, in the center of your prepared baking sheet.
In a small bowl, combine the 3 tablespoons of extra virgin olive oil, the ¼ cup of finely chopped fresh dill, and the 3 minced garlic cloves. Zest the entire large lemon directly into the bowl, being careful to only get the yellow part, not the bitter white pith. Add the 1 teaspoon of sea salt and ½ teaspoon of freshly ground black pepper.
Stir everything together until it forms a fragrant, vibrant green paste. Take a moment to smell it—this is the aroma that will soon fill your kitchen! This simple mixture is the heart of the recipe, providing all the flavor you need.
Pour or spoon the olive oil mixture evenly over the top of the salmon fillet. Using the back of a spoon or your fingers, spread it out to cover the entire surface of the fish.
Now, take the lemon you zested and slice it into thin rounds. Arrange these lemon slices in a single layer over the seasoned salmon. They will not only add more citrusy flavor as the salmon bakes but also create a beautiful presentation.
Place the baking sheet on the center rack of your preheated 400°F (200°C) oven. The baking time will depend on the thickness of your fillet. As a general rule, bake for 12-15 minutes. For a very thick fillet (over 1.5 inches), it might take closer to 18 minutes.
The salmon is done when it is opaque and flakes easily when gently pressed with a fork. For foolproof results, use an instant-read thermometer. Insert it into the thickest part of the fillet; the salmon is perfectly cooked when it reaches an internal temperature of 135°F to 140°F (57°C to 60°C) for a medium to medium-well doneness. Remember that the fish will continue to cook for a few minutes from residual heat after you remove it from the oven, so it’s better to pull it out a little earlier than a little later. Overcooked salmon becomes dry and chalky, which is what we want to avoid.
Once cooked, remove the salmon from the oven and let it rest for 3-5 minutes before serving. This allows the juices to redistribute throughout the fillet, resulting in a more succulent piece of fish.
Nutrition
- Serving Size: One Normal Portion
- Calories: 380-420