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Baked salmon fillet with crispy skin, garnished with lemon slices
Succulent pink salmon fillet baked to perfection with zesty lemon and fresh dill.

Baked salmon

Author: Flavelo
Recipes Main Courses
Cooking salmon is a prime example of 'less is more'. This fish's meat is rich in beneficial fats keeping it juicy, but only if not overcooked. The goal is a pink, flaky texture. Lemon and dill are classic companions: acid and fresh herb counterbalance the fish's richness.
🕒 Prep Time 5 mins
🍳 Cook Time 15 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking tray
  • Baking paper
  • Pastry brush

Allergen Information

⚠️ Fish

Instructions

1 ✓

Preheat oven to 200°C. Wipe salmon slices dry with kitchen paper.

Tip: Moisture is enemy of baking: wet fish will steam, not bake.
2 ✓

Place slices on tray lined with baking paper (skin side down if present). Brush with olive oil, drizzle with lemon juice.

Tip: Acid (lemon juice) starts 'cooking' protein before baking (denaturation), so put it on only immediately before baking.
3 ✓

Salt, pepper, and place lemon slices next to/on it.

Tip: Baked lemon slice caramelises and gives extra flavour.
4 ✓

Bake for 12-15 minutes. It's good if outside is matte pink, inside is just cooked, juicy.

Tip: Don't wait until completely hard! From residual heat it 'pulls' to perfection by serving time.
5 ✓

Sprinkle generously with fresh chopped dill when serving.

Recipe FAQ

How do I know it's ready?
Press top gently: if flakes separate, it's ready. Or if you see white protein (albumin) precipitating on side, take it out!
Why is it dry?
Overcooked. Salmon needs very little time. Better take it out sooner; it cooks further for a few minutes from its own heat.

Ingredients

  • 4 slices Salmon fillet (with or without skin)
  • 2 tbsp Olive oil
  • 1 pc Lemon (half for juice, half sliced)
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 1 bunch Fresh dill