Healthy & Light HEALTHY

Baked Salmon with Lemon & Dill

Name: Baked Salmon with Lemon & Dill
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Yield: 4 servings
Cuisine: Modern Healthy
Ingredients: 4 salmon fillets; 1 tbsp dijon; 1 lemon, zested and sliced; 2 tbsp dill, chopped; 1 tbsp olive oil; Salt and pepper

A wet rub of mustard and lemon keeps the salmon from drying and helps the dill stick — dry fillets shed herbs in the oven..

By Dana Reyes

Published 23 Sep 2026 · Tested 2 times · 0 comments

Baked Salmon with Lemon & Dill — The mustard rub turns into a thin glaze that keeps the top from drying out.

5 min

Prep time

17 min

Cook time

Serves

4.7

NEW

Guests or meal prep, same five minutes

A wet rub of mustard and lemon keeps the salmon from drying and helps the dill stick — dry fillets shed herbs in the oven.

Take the fish to 50°C internal; it keeps cooking off the heat and lands rosy, not chalky.

We tested skin-on and skin-off. Skin-on protects the flesh; slide a knife between skin and flesh to serve neat fillets.

Ingredients

Serves 4

Instructions

About 22 min from start to finish

Heat the oven to 200°C / 400°F.

Mix the mustard, lemon zest, half the dill and the oil; rub over the fillets.

Lay lemon slices underneath and bake 12-15 minutes until just opaque.

Rest 2 minutes, scatter the rest of the dill, and season.

Testing notes & substitutions

Three rounds of testing turned up three things worth knowing before you start cooking.

Crisper top

Flash under the grill for 2 minutes at the end.

Different herb

Tarragon or parsley stand in for dill without changing the method.

Questions we get a lot

How do I know it is done?

Flake with a fork; it should give but not fall apart, and look translucent at the centre.

Meal prep?

Cools well and keeps three days; eat cold over salad or reheated gently.

Dana Reyes

Dana has cooked professionally for eleven years and has been testing recipes for Hearth & Thyme since 2019. She writes about weeknight cooking, slow breads, and the small techniques that quietly change a dish. Every recipe she publishes is cooked at least twice, in an ordinary home oven.