Perfect Baked Salmon with Lemon and Dill

Last updated on May 16th, 2025

There’s something magical about a perfectly baked salmon fillet – crisp on the outside, tender and moist on the inside. This recipe for baked salmon with lemon and dill delivers just that, using simple ingredients and a foolproof parchment paper method. Whether you’re planning a special holiday dinner or looking for a healthy weeknight meal, this dish combines elegant presentation with minimal effort. The technique we’ll use, known in culinary circles as “en papillote,” has been used by chefs for generations to create perfectly cooked, moist fish with intense flavor.

Recipe

Ingredients

• 2 center-cut salmon fillets (6 ounces each)
• 2-3 tablespoons fresh dill, chopped
• 1 lemon, thinly sliced
• 2 tablespoons butter, divided
• Salt and freshly ground black pepper to taste
• 2 sheets of parchment paper (about 15×12 inches each)
• Optional: 2 tablespoons white wine or chicken broth for extra moisture
• Optional: 1 minced garlic clove
• Optional: 1 small shallot, finely minced

Steps

1. Preheat your oven to 400°F (200°C) and prepare two sheets of parchment paper.
2. Pat the salmon fillets thoroughly dry with paper towels. This step is crucial for achieving a nice exterior texture and ensuring the seasonings adhere properly.
3. Place each fillet on the center of a parchment paper sheet, allowing enough space around the edges for proper sealing.
4. Season both fillets generously with salt and freshly ground black pepper. Don’t be shy with the seasoning, as some will be lost in the cooking process.
5. Sprinkle the chopped fresh dill evenly over each fillet, pressing gently to help it adhere. If using, add the minced garlic and shallots at this stage.
6. Layer 2-3 thin lemon slices on top of each fillet. Try to use the center slices of the lemon as they contain more juice and flavor.
7. Place 1 tablespoon of butter on top of each fillet, either whole or cut into smaller pieces for more even distribution.
8. To create the parchment packet:
   • Fold the paper in half over the salmon
   • Starting at one corner, make small overlapping folds along the edges
   • Create tight, crisp folds to ensure no steam escapes
   • Twist the final corner to seal the packet tightly
   • If desired, brush the outside of the packet with olive oil for a more attractive finish
9. Place the packets on a baking sheet and bake for 12-15 minutes, depending on thickness. For fillets thicker than 1 inch, add 2-3 minutes to the cooking time.
10. The salmon is done when it flakes easily with a fork but is still slightly translucent in the center. Let rest for 2-3 minutes before opening the packets.

Tips and Tricks

• When selecting salmon, look for fillets of equal thickness to ensure even cooking. Center-cut pieces are ideal as they cook more uniformly.
• The parchment paper method creates a sealed environment that steams the fish in its own juices, keeping it moist and tender while concentrating the flavors.
• If your salmon fillets have skin, place them skin-side down on the parchment paper. The skin will peel away easily after cooking and helps protect the flesh.
• Don’t overcook! Salmon continues to cook for a few minutes after removing it from the oven. Taking it out when it’s still slightly translucent in the center ensures it won’t be dry.
• For extra flavor, add a splash of white wine or chicken broth to the packet before sealing. The liquid will create additional steam and infuse the fish with more flavor.
• Store fresh dill wrapped in slightly damp paper towels in a plastic bag in the refrigerator to keep it fresh longer.
• Consider making extra packets to refrigerate for lunch the next day – they reheat beautifully in a 250°F oven for 10-12 minutes.

How to Serve

Present this dish in one of two ways for maximum impact:

1. Traditional Presentation: Place the sealed parchment packets directly on dinner plates, allowing guests to open their packets and enjoy the aromatic steam. This creates an interactive dining experience and keeps the salmon perfectly hot until the moment of serving.
2. Plated Presentation: Carefully open the packets in the kitchen, transfer the salmon to plates, and drizzle with the accumulated cooking juices. Garnish with additional fresh dill and lemon wedges for an elegant restaurant-style presentation.

Serve with complementary sides that enhance but don’t overshadow the delicate salmon flavor:

• Steamed asparagus or green beans with a light lemon butter sauce
• Wild rice or quinoa pilaf with toasted almonds
• Roasted baby potatoes with herbs
• Fresh green salad with a light vinaigrette
• Sautéed seasonal vegetables
• Crusty artisan bread to soak up the flavorful juices

A No-Fuss Recipe That Always Works

This Baked Salmon recipe shows how simple ingredients create wonderful results. The parchment paper technique ensures perfectly cooked fish every time, and you’ll love how the dill and lemon flavors blend together. Not only will your guests be impressed, but you’ll also appreciate the easy cleanup afterward. Whether it’s for a Tuesday dinner or a special celebration, this straightforward method helps you cook restaurant-worthy salmon at home. The fresh herbs and citrus make this dish a guaranteed favorite that you’ll want to cook again and again.

Print