Perfectly flaky salmon fillets with a bright lemon herb crust - this elegant 5-ingredient recipe transforms simple ingredients into a restaurant-quality dish in just 20 minutes.
Recipe Details
Ingredients
- 4 x 150g salmon fillets, skin removed
- 2 large lemons, juiced and zested
- 60ml fresh dill, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp Dijon mustard
Instructions
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Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly grease.
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Pat 4 x 150g salmon fillets dry with paper towels and season both sides with salt and pepper. Place on the prepared baking sheet, spacing them evenly.
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In a small bowl, whisk together 2 large lemons juice and zest, 60ml fresh dill, 3 tbsp extra virgin olive oil, and 2 tbsp Dijon mustard until well combined.
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Brush the lemon herb mixture generously over the top and sides of each salmon fillet, using all of the mixture.
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Bake for 12-15 minutes, depending on thickness, until salmon flakes easily with a fork and internal temperature reaches 63°C (145°F).
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Remove from oven and let rest for 2-3 minutes. Garnish with any remaining fresh dill and serve immediately with lemon wedges.
Tips
Salmon Selection: Choose fillets of even thickness for uniform cooking. Fresh wild-caught salmon has the best flavor, but farmed works well too.
Doneness Check: Salmon is perfectly cooked when it flakes easily and is opaque throughout. Don't overcook or it will become dry.
Herb Substitutions: Fresh parsley, chives, or tarragon work beautifully in place of dill. Use about the same amount.
Make-Ahead: The herb mixture can be prepared several hours ahead and stored covered in the refrigerator.
Skin Removal: Ask your fishmonger to remove the skin, or slide a sharp knife between the skin and flesh at a shallow angle.
Serving Ideas: Excellent with roasted asparagus, steamed rice, or a simple arugula salad. The bright flavors pair well with white wine.