Baked Salmon with Lemon and Dill Butter
Why this recipe works
- Fast weeknight cooking: The salmon bakes quickly while the lemon and dill butter is mixed separately, keeping the overall cooking time short.
- Bright but rich: Lemon juice and zest cut through the butter, while Dijon mustard adds gentle sharpness without masking the flavour of the salmon.
- Instant sauce: Softened butter melts over the hot fillets and combines with the tray juices to create a glossy sauce for spooning over the fish.
Get the most out of this recipe
Timing notes
- Serve straight away: The butter sauce is at its best when it melts over freshly baked salmon, so plate the fish as soon as it comes out of the oven.
- Use the baking time well: Mix the lemon and dill butter while the salmon is in the oven to keep the recipe efficient.
Texture tips
- Keep the centre slightly glossy: For the moistest result, remove the salmon when the edges flake but the thickest part still looks just slightly translucent; residual heat will finish the cooking.
- Watch the thickness: Thinner fillets may be ready closer to the shorter end of the baking time, while thicker pieces need a little longer.
Ingredient notes
- Use fresh dill if possible: Fresh dill gives the butter a cleaner, greener flavour than dried dill and pairs especially well with lemon.
- Adjust the lemon at the end: Taste the butter before serving and add a little more lemon juice if you prefer a sharper finish.
Make-ahead tips
- Make the butter ahead: The lemon and dill butter can be mixed in advance and chilled, then brought back to a soft texture before spooning over the hot salmon.
- Reheat gently: Reheat cooked salmon at 180°C (355°F) until piping hot, then add the butter after reheating so it keeps its fresh lemon and herb flavour.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Put the salmon on a baking tray, drizzle with the olive oil, then season with the fine sea salt and black pepper.
- Bake for 10 to 14 minutes, depending on thickness, until the salmon is just opaque and flakes easily at the thickest part. Keep the tray juices.
- While the salmon bakes, stir the unsalted butter with the Dijon mustard. Finely grate in the garlic, then add the lemon zest and 1 tbsp lemon juice.
- Finely chop the fresh dill and stir it through the butter. Taste and adjust with a little more lemon juice if you want it brighter.
- Transfer the salmon to plates and top each fillet with the lemon and dill butter so it melts into a sauce. Spoon the pan juices over the top and serve straight away.
Recipe notes
Tips
- For the juiciest result, pull the salmon from the oven when it flakes at the edges but still looks slightly translucent in the centre; it will finish cooking as it rests for a minute.
- If your salmon has skin, bake it skin-side down so the flesh stays moist and lifts away cleanly when serving.
Substitutions
- Replace Fresh dill with Fresh parsley for a milder, greener finish.
- Replace Dijon mustard with Whole-grain mustard for a more textured butter.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate the salmon and any remaining butter separately in airtight containers. Reheat the salmon on a baking tray at 180°C (355°F) for 6 to 8 minutes until piping hot, then add the butter after reheating so it stays fresh-tasting.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (10min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Fish Milk Mustard
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