High Protein Baked Salmon with Lemon Dill

If you’re looking for a high protein dinner that’s ready in under 20 minutes, this baked salmon with lemon dill is exactly what you need.

It’s one of those recipes that looks and tastes impressive but is actually super simple to throw together. Just a few ingredients and a hot oven do all the work.

The lemon and dill combo gives the salmon a fresh, bright flavor that never gets old. It’s light but still really satisfying.

Each fillet packs around 34 grams of protein, making it a solid choice whether you’re tracking macros or just want a nutritious meal.

This one works great with rice, roasted veggies, or a simple salad on the side. Hard to go wrong with it.

What Makes This Recipe So Good

Packed with Protein – Each 6 oz salmon fillet delivers around 34 grams of protein which makes this perfect for muscle recovery or staying full longer.

Ready in Under 20 Minutes – From prepping the lemon dill mixture to pulling it out of the oven you only need about 15 to 18 minutes total.

The Butter Creates an Incredible Glaze – Those small pieces of butter melt into the lemon and olive oil to create a rich golden crust on top of each fillet.

Ingredients

• 4 (6 oz each) Salmon Fillets
• 2 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 1 tsp Lemon Zest
• 2 cloves Garlic, minced
• 2 tbsp Fresh Dill, chopped
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tbsp Butter, cut into small pieces
• Lemon Slices for topping

Directions

Step 1

Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.

Step 2

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, half of the fresh dill, salt, and black pepper.

Step 3

Place the salmon fillets skin-side down on the prepared baking sheet. Spoon the lemon dill mixture over the top of each fillet, making sure they are evenly coated.

Step 4

Place a few small pieces of butter on top of each fillet and lay a lemon slice on each one.

Step 5

Bake for 12 to 15 minutes until the salmon flakes easily with a fork and the internal temperature reaches 145 degrees F. The top should have a beautiful golden glaze.

Step 6

Sprinkle the remaining fresh dill over the fillets and serve immediately with your favorite sides.

Pro Tips

Pat the Salmon Dry First

Before you spoon the lemon dill mixture on top, use a paper towel to pat the salmon fillets dry. This removes the excess moisture sitting on the surface of the fish.

If you skip this, that moisture creates a barrier between the salmon and the marinade. It also makes it harder to get that nice golden glaze on top because the surface stays wet and basically steams instead of caramelizing.

Let the Salmon Sit at Room Temperature

Take the fillets out of the fridge about 15-20 minutes before baking. Cold salmon straight from the fridge cooks unevenly because the outside heats up faster than the center.

When you let it warm up a little, the whole fillet reaches the same temperature more evenly. You’ll end up with salmon that’s perfectly done all the way through instead of overcooked edges with a cold middle.

Don’t Overbake It

Start checking the salmon at the 12 minute mark. It goes from perfectly cooked to dry and chalky really fast, and even one or two extra minutes can make a big difference.

The salmon will also continue cooking for a couple minutes after you take it out of the oven because of the residual heat. So if you pull it out when it’s just barely starting to flake, it’ll finish cooking on the baking sheet and end up exactly where you want it.

If you have a meat thermometer, pull it out at around 140-142 degrees F. It’ll climb to 145 while it rests.

Related Recipes

• Instant Pot Egg Bites
• Slow Cooker Lemon Garlic Chicken

Frequently Asked Questions

Can I use frozen salmon fillets for this recipe?

Yes, but you need to fully thaw them first. The best way is to move the fillets from the freezer to the fridge the night before and let them thaw overnight.

If you skip thawing, the lemon dill mixture won’t stick properly and the salmon will cook unevenly – you’ll end up with dry edges and a raw center. Pat the fillets dry with a paper towel after thawing so the coating adheres well.