Name: Baked Salmon with Dill and Lemon recipe
Ingredients: Salmon Fillets: 4 (about 6-8 ounces each), skin on or off, your preference. When selecting salmon, opt for fillets that are vibrant in color, firm to the touch, and have a fresh, clean smell. Sockeye, Coho, or Atlantic salmon all work wonderfully. For a richer flavor and higher fat content, consider King salmon. If using frozen salmon, ensure it is fully thawed before cooking. Patting the salmon fillets dry with paper towels before seasoning is crucial for achieving a beautiful sear and preventing steaming in the oven. This step helps the seasonings adhere better and promotes a crispy exterior.; Fresh Dill: 1/4 cup, finely chopped. Fresh dill is absolutely essential for this recipe. Its delicate, slightly anise-like flavor is the perfect complement to salmon and lemon. Dried dill can be used in a pinch, but fresh dill provides a much brighter and more aromatic flavor. When chopping the dill, gently pack it into a measuring cup to get an accurate measurement. Avoid over-chopping, as this can release too much of the dill’s oils and lead to a less vibrant flavor. If you are a big dill fan, feel free to add a bit more!; Lemons: 2 medium-sized lemons. Lemons are the other star of the show, providing a bright, citrusy counterpoint to the richness of the salmon. You’ll need both the zest and juice of one lemon, and slices of the other lemon for baking. Choose lemons that are heavy for their size, indicating they are juicy. Zesting the lemon before juicing is always easier. Use a microplane or fine grater to zest the lemon, being careful to only zest the yellow part of the peel and avoid the bitter white pith underneath. For the lemon slices, cut the second lemon into thin rounds. These slices not only infuse the salmon with flavor as it bakes but also add a beautiful visual appeal to the dish.; Olive Oil: 2 tablespoons, extra virgin. Olive oil is used to lightly coat the salmon, helping to keep it moist during baking and aiding in even cooking. Extra virgin olive oil is preferred for its flavor and health benefits, but any good quality olive oil will work. You can also use melted butter or avocado oil as alternatives, each adding a slightly different flavor profile. Brushing the salmon with olive oil also helps the seasonings and lemon slices adhere to the fish.; Garlic: 2 cloves, minced. Garlic adds a subtle savory depth to the dish, enhancing the overall flavor profile without overpowering the delicate flavors of the salmon, dill, and lemon. Freshly minced garlic is always best for flavor. You can use a garlic press or finely mince the garlic with a knife. If you are sensitive to the pungency of raw garlic, you can sauté the minced garlic in a little olive oil for a minute or two before adding it to the salmon mixture to mellow its flavor.; Salt: 1/2 teaspoon, or to taste. Salt is crucial for enhancing the flavors of all the ingredients. Sea salt or kosher salt are recommended for their cleaner taste. Season the salmon generously but be mindful of your dietary needs. You can always add more salt at the end if needed, but it’s difficult to remove salt once it’s added.; Black Pepper: 1/4 teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a subtle spice and depth of flavor. Adjust the amount to your preference. White pepper can also be used for a milder peppery flavor. Grinding the pepper fresh right before using ensures the most potent and aromatic flavor.; Optional Ingredients for Enhancement: White Wine: A splash of dry white wine (like Pinot Grigio or Sauvignon Blanc) can be added to the baking dish to create a flavorful steam bath for the salmon, keeping it extra moist and adding another layer of complexity to the sauce. About 1/4 cup would be sufficient.; Shallots: Finely minced shallots can be added along with the garlic for a more nuanced oniony flavor. Shallots are milder and sweeter than onions, making them a great addition to delicate dishes like this.; Red Pepper Flakes: For a touch of heat, a pinch of red pepper flakes can be added to the seasoning mixture. This adds a subtle kick that balances the richness of the salmon and the brightness of the lemon.; Butter: A pat of butter placed on top of each salmon fillet before baking will add richness and a beautiful golden crust. This is especially delicious if you are using skin-on salmon.

Ingredients

- Salmon Fillets: 4 (about 6-8 ounces each), skin on or off, your preference. When selecting salmon, opt for fillets that are vibrant in color, firm to the touch, and have a fresh, clean smell. Sockeye, Coho, or Atlantic salmon all work wonderfully. For a richer flavor and higher fat content, consider King salmon. If using frozen salmon, ensure it is fully thawed before cooking. Patting the salmon fillets dry with paper towels before seasoning is crucial for achieving a beautiful sear and preventing steaming in the oven. This step helps the seasonings adhere better and promotes a crispy exterior.

- Fresh Dill: 1/4 cup, finely chopped. Fresh dill is absolutely essential for this recipe. Its delicate, slightly anise-like flavor is the perfect complement to salmon and lemon. Dried dill can be used in a pinch, but fresh dill provides a much brighter and more aromatic flavor. When chopping the dill, gently pack it into a measuring cup to get an accurate measurement. Avoid over-chopping, as this can release too much of the dill’s oils and lead to a less vibrant flavor. If you are a big dill fan, feel free to add a bit more!

- Lemons: 2 medium-sized lemons. Lemons are the other star of the show, providing a bright, citrusy counterpoint to the richness of the salmon. You’ll need both the zest and juice of one lemon, and slices of the other lemon for baking. Choose lemons that are heavy for their size, indicating they are juicy. Zesting the lemon before juicing is always easier. Use a microplane or fine grater to zest the lemon, being careful to only zest the yellow part of the peel and avoid the bitter white pith underneath. For the lemon slices, cut the second lemon into thin rounds. These slices not only infuse the salmon with flavor as it bakes but also add a beautiful visual appeal to the dish.

- Olive Oil: 2 tablespoons, extra virgin. Olive oil is used to lightly coat the salmon, helping to keep it moist during baking and aiding in even cooking. Extra virgin olive oil is preferred for its flavor and health benefits, but any good quality olive oil will work. You can also use melted butter or avocado oil as alternatives, each adding a slightly different flavor profile. Brushing the salmon with olive oil also helps the seasonings and lemon slices adhere to the fish.

- Garlic: 2 cloves, minced. Garlic adds a subtle savory depth to the dish, enhancing the overall flavor profile without overpowering the delicate flavors of the salmon, dill, and lemon. Freshly minced garlic is always best for flavor. You can use a garlic press or finely mince the garlic with a knife. If you are sensitive to the pungency of raw garlic, you can sauté the minced garlic in a little olive oil for a minute or two before adding it to the salmon mixture to mellow its flavor.

- Salt: 1/2 teaspoon, or to taste. Salt is crucial for enhancing the flavors of all the ingredients. Sea salt or kosher salt are recommended for their cleaner taste. Season the salmon generously but be mindful of your dietary needs. You can always add more salt at the end if needed, but it’s difficult to remove salt once it’s added.

- Black Pepper: 1/4 teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a subtle spice and depth of flavor. Adjust the amount to your preference. White pepper can also be used for a milder peppery flavor. Grinding the pepper fresh right before using ensures the most potent and aromatic flavor.

- Optional Ingredients for Enhancement:
  - - White Wine: A splash of dry white wine (like Pinot Grigio or Sauvignon Blanc) can be added to the baking dish to create a flavorful steam bath for the salmon, keeping it extra moist and adding another layer of complexity to the sauce. About 1/4 cup would be sufficient.
  - - Shallots: Finely minced shallots can be added along with the garlic for a more nuanced oniony flavor. Shallots are milder and sweeter than onions, making them a great addition to delicate dishes like this.
  - - Red Pepper Flakes: For a touch of heat, a pinch of red pepper flakes can be added to the seasoning mixture. This adds a subtle kick that balances the richness of the salmon and the brightness of the lemon.
  - - Butter: A pat of butter placed on top of each salmon fillet before baking will add richness and a beautiful golden crust. This is especially delicious if you are using skin-on salmon.

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat Your Oven: Preheat your oven to 400°F (200°C). Ensuring your oven is properly preheated is crucial for even cooking. A hot oven will allow the salmon to cook quickly and evenly, preventing it from drying out. While the oven preheats, you can prepare the salmon and the baking dish.

1. Prepare the Baking Dish: Lightly grease a baking dish with olive oil or cooking spray. Choose a baking dish that is just large enough to comfortably hold the salmon fillets in a single layer. This ensures even heat distribution and prevents overcrowding, which can lead to steaming instead of baking. A glass or ceramic baking dish works well. Alternatively, you can line the baking dish with parchment paper for easier cleanup.

1. Prepare the Salmon: Pat the salmon fillets dry with paper towels. As mentioned earlier, this step is important for removing excess moisture, which helps the seasonings adhere better and promotes a nice sear or crust on the salmon. Place the salmon fillets in the prepared baking dish, skin-side down if using skin-on fillets.

1. Make the Dill Lemon Mixture: In a small bowl, combine the chopped fresh dill, lemon zest, lemon juice, minced garlic, olive oil, salt, and black pepper. Mix well to ensure all ingredients are evenly combined. This mixture is the flavor powerhouse of the recipe, infusing the salmon with bright, herbaceous, and savory notes. Taste the mixture and adjust seasonings to your liking. You might want to add a little more lemon juice for extra tang or more dill for a stronger herbal flavor.

1. Season the Salmon: Spoon the dill lemon mixture evenly over the salmon fillets, ensuring each fillet is well coated. Gently rub the mixture into the salmon to help it penetrate the flesh. Arrange lemon slices on top of each salmon fillet. The lemon slices will not only impart flavor but also help to keep the salmon moist during baking. If you are using any of the optional ingredients like white wine, now is the time to pour it into the bottom of the baking dish, around the salmon fillets.

1. Bake the Salmon: Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through. The exact baking time will depend on the thickness of your salmon fillets and your oven’s temperature accuracy. A good rule of thumb is to bake salmon for about 4-6 minutes per half-inch of thickness. To check for doneness, gently flake the salmon with a fork. It should be opaque and flake easily. Avoid overcooking the salmon, as it can become dry and tough. The internal temperature of cooked salmon should reach 145°F (63°C). If you have a meat thermometer, you can use it to check the internal temperature at the thickest part of the fillet.

1. Broil for Extra Color (Optional): For a more golden and slightly crispy top, you can broil the salmon for the last 1-2 minutes of cooking. Keep a close eye on it while broiling to prevent burning. Broiling is an optional step and is mainly for aesthetic appeal and a slight textural contrast.

1. Rest and Serve: Once the salmon is cooked, remove it from the oven and let it rest for a minute or two before serving. This allows the juices to redistribute, resulting in more moist and flavorful salmon. Serve immediately and enjoy! Garnish with extra fresh dill sprigs and lemon wedges for an extra touch of freshness and visual appeal.

Nutrition

Serving Size: one normal portion
Calories: 350-450
Sugar: 1 gram
Sodium: 250-350 mg
Fat: 20-30 grams
Saturated Fat: 3-5 grams
Carbohydrates: 2-3 grams
Fiber: 1 gram
Protein: 35-45 grams
Cholesterol: 90-120 mg