Having a super easy salmon recipe is a must. This recipe uses just 5 ingredients, and that’s really all you need to make this popular fish. It seriously can’t get any easier. Dill, garlic, and lemon are a classic combination and bring out amazing flavor in the fish. You can’t go wrong!

Why Our Recipe

  • Ready in just 15-20 minutes, this recipe is perfect for busy weeknights or last-minute gatherings.
  • With only 5 ingredients, it’s straightforward and hassle-free, ideal for both beginner cooks and seasoned chefs.
A serving of baked salmon with lemon slices on top on a small dinner plate.

The beauty of this recipe is that it is completely simple. It’s hard to mess this up which means just about anyone can make this recipe, regardless of their experience in the kitchen. Be sure to use fresh dill. Many people have asked about substitutions, but fresh dill is the key to this recipe. It is the perfect pairing with salmon and has a whole lot of flavor.

Ingredient Notes

An overhead view of the raw ingredients needed to make baked salmon.
  • Salmon: The star of the show, salmon provides a tender, flaky texture and is rich in natural oils and omega-3 fatty acids.
  • Salted Butter: While salted butter brings its own seasoning, unsalted butter can be used as well, just add a little salt.
  • Lemon Juice: Fresh lemon juice always tastes the best. Bottled lemon juice can be used, but it doesn’t have as bright of a flavor.
  • Garlic: Garlic powder or minced garlic from a jar can be used if fresh cloves aren’t available. Adjust the quantity based on the intensity of the substitute.
  • Fresh Dill: Dried dill can be used as a replacement for fresh in 1/3 the amount.

Skin or No Skin

It is entirely up to you! Baking salmon with the skin on can add extra flavor and moisture. Plus, the skin easily separates from the flesh once cooked. However, if you prefer a leaner bite, feel free to use skin-off fillets.

A collage of four images showing the process of how to make baked salmon from start to finish.

Salmon Types

Atlantic Salmon: Primarily farm-raised and the only salmon native to the Atlantic Ocean.

Chinook (or King) Salmon: Mostly wild-caught from the Pacific, prized for its high-fat content and buttery texture. Some are farm-raised.

Sockeye (or Red) Salmon: Primarily wild-caught, known for its vibrant red color and robust flavor.

Coho (or Silver) Salmon: Often wild-caught, a milder and often more affordable option. Some are farm-raised.

Farm-Raised vs. Wild-Caught

Farm-raised salmon are cultivated in net pens in the ocean, controlled environments where their diet and growth are closely monitored, often leading to a fattier fish. They sometimes receive criticism for environmental concerns and potential antibiotic use.

Wild-caught salmon are harvested from their natural habitats, feeding on a diverse diet which can give them a stronger flavor and leaner flesh. They also have a more vibrant color, but they also come with a higher price tag due to the sustainable fishing methods used to catch them.

Close up overhead view of a baked salmon filet.

Serving Suggestions

Serve your salmon with a side of fluffy, buttered rice, creamy mashed potatoes, or a rustic loaf of crusty bread. For vegetables, try asparagus, green beans, or a crisp salad. Roasted vegetables like Brussels sprouts or sweet potatoes are also great additions.

Storage & Reheating Instructions

Store your baked salmon in an airtight container in the refrigerator for up to two days. When you’re ready to enjoy it again, reheat in the oven at 275°F until warmed through.

More salmon recipes…

Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.