Marry Me Salmon Garlic Lemon (Printable)

Crispy-skinned salmon with garlic lemon marinade and fresh dill, ready in 30 minutes.

# Components:

→ For the Salmon

01 - 2 salmon fillets, wild-caught preferred
02 - 2 tablespoons olive oil or avocado oil
03 - 2 cloves garlic, minced
04 - 2 tablespoons freshly squeezed lemon juice
05 - 1 teaspoon sea salt or kosher salt
06 - 1/2 teaspoon freshly cracked black pepper

→ For the Topping

07 - 1/4 cup fresh dill, chopped (dried dill or parsley may be substituted)

→ Optional Additions

08 - Vegetable sides such as asparagus or bell peppers, cut into pieces
09 - Lemon slices or tomato slices for added flavor

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - In a medium bowl, whisk together olive oil, minced garlic, lemon juice, salt, and black pepper. Let the marinade rest for 5 minutes to meld flavors.
03 - Place salmon fillets skin-side down on the prepared baking sheet. Arrange vegetable sides and lemon or tomato slices around or atop the salmon, if desired.
04 - Brush each fillet generously with the marinade. Sprinkle chopped fresh dill evenly over the top.
05 - Bake for 15–20 minutes, or until the salmon is opaque and flakes easily with a fork. Thicker fillets may require the full 20 minutes.
06 - Remove from oven, let rest for 2–3 minutes, then serve hot with your choice of side vegetables and an extra squeeze of lemon juice.

# Expert Advice:

01 -
  • The whole house smells like a fancy restaurant while barely breaking a sweat
  • That moment when someone takes their first bite and goes completely quiet because its just that good
  • Foolproof enough for weeknight dinners but impressive enough for date night
02 -
  • Overcooking is the enemy of good salmon, pull it out while theres still a tiny bit of translucency in the center
  • Letting the marinade sit for those 5 minutes might seem pointless, but it actually makes the garlic less harsh
  • The fish keeps cooking for a minute or two after it leaves the oven, so account for that carryover heat
03 -
  • Pat the salmon dry with paper towels before marinating for better adhesion
  • Room temperature fish cooks more evenly, so take it out of the fridge 20 minutes before cooking
  • Extra dill can be chopped and frozen in ice cube trays with olive oil for future batches
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