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Spring Baked Salmon with Lemon Dill Butter

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This Spring Baked Salmon with Lemon Dill Butter is a quick, easy, and elegant dish perfect for weeknights or entertaining. Flaky salmon is topped with a bright, herby compound butter and baked to perfection in under 25 minutes.

Ingredients

Scale
  • 4 salmon fillets (6 ounces each, skin-on or skinless)
  • 1 tablespoon olive oil (extra virgin)
  • Salt and freshly ground black pepper (to taste)
  • 4 tablespoons unsalted butter (softened to room temperature)
  • 2 tablespoons fresh dill (finely chopped)
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon sea salt (flaky sea salt like Maldon)
  • 1/4 teaspoon black pepper (freshly cracked)
  • Fresh dill sprigs (for garnish, optional)
  • Lemon slices (thinly sliced, for serving, optional)
  • Flaky sea salt (for final sprinkle, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the center of the oven. Line a baking sheet with parchment paper or foil.
  2. Make the lemon dill butter: In a small bowl, combine the softened butter, chopped dill, lemon zest, lemon juice, minced garlic, salt, and pepper. Mash together with a fork until evenly distributed. Taste and adjust seasoning if needed.
  3. Prepare the salmon: Pat the salmon fillets dry with paper towels. Place them on the prepared baking sheet, skin-side down if they have skin. Drizzle with olive oil and season generously with salt and pepper.
  4. Top with the lemon dill butter: Divide the compound butter evenly among the four fillets. Spread it on top, pressing gently so it adheres.
  5. Bake the salmon: Place the baking sheet in the preheated oven and bake for 12-15 minutes, depending on thickness. For 1-inch thick fillets, 12 minutes gives medium-rare, 15 minutes gives fully cooked.
  6. Check for doneness: The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C) at the thickest part. Look for the flesh to turn from translucent to opaque.
  7. Rest and serve: Remove from the oven and let rest for 2-3 minutes. Spoon any butter from the pan over the top. Garnish with fresh dill sprigs and lemon slices, sprinkle with flaky sea salt, and serve immediately.

Notes

Bring salmon to room temperature 15-20 minutes before cooking for even cooking. Don’t overcrowd the pan; leave at least an inch between fillets. Use room-temperature butter for easy spreading. Watch the lemon—too much juice can make the texture mushy. Let the salmon rest 2-3 minutes after baking. For thinner fillets, start checking at 10 minutes. Leftover salmon keeps in the refrigerator for up to 3 days. Reheat in a 300°F oven for about 10 minutes or in a skillet over medium-low heat with a splash of water or lemon juice.

Nutrition

Keywords: baked salmon, lemon dill butter, spring salmon, easy salmon recipe, quick dinner, healthy salmon, salmon fillet, compound butter salmon

Find it online: https://sparklespoon.com/spring-baked-salmon-with-lemon-dill-butter/