Salmon with Lemon and Dill Recipe

Salmon: Fresh fillets are best for this recipe, providing a rich and tender texture.

Lemon: Adds a bright, citrusy flavor that complements the salmon perfectly.

Olive oil: Used to drizzle over the salmon, adding moisture and richness.

Salt: Enhances the natural flavors of the salmon and other ingredients.

Black pepper: Adds a subtle heat and depth of flavor.

Dill: Freshly chopped dill brings a unique, aromatic flavor that pairs wonderfully with the lemon and salmon.

When preparing salmon, ensure that the fillets are of even thickness to promote uniform cooking. If the fillets are uneven, consider folding the thinner parts under to create a more consistent thickness. This helps prevent overcooking the thinner sections while ensuring the thicker parts are cooked through. Additionally, for a more intense flavor, allow the lemon slices and dill to marinate on the salmon for about 10-15 minutes before baking. This extra step infuses the fish with a deeper citrus and herb essence.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile to salmon, making it a great alternative.

• salmon - Substitute with arctic char: Arctic char has a mild flavor and a similar fatty texture to salmon.

• sliced lemon - Substitute with lime slices: Lime provides a similar acidic and citrusy flavor that complements fish well.

• sliced lemon - Substitute with orange slices: Orange adds a slightly sweeter citrus note that pairs nicely with fish.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it suitable for cooking fish.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and is rich in healthy fats, similar to olive oil.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor and can enhance the overall taste of the dish.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a slightly milder flavor and can be used to avoid black specks in the dish.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, offering a different flavor profile.

• chopped fresh dill - Substitute with chopped fresh parsley: Parsley provides a fresh, slightly peppery flavor that complements fish.

• chopped fresh dill - Substitute with chopped fresh tarragon: Tarragon has a slightly sweet, anise-like flavor that pairs well with fish.

• Allow the salmon to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Transfer the cooled salmon fillets to an airtight container. If stacking fillets, place a piece of parchment paper between each to avoid sticking.
• Store the container in the refrigerator for up to 3 days. The lemon slices and dill will continue to infuse flavor into the fish.
• For freezing, wrap each salmon fillet individually in plastic wrap or aluminum foil. This helps to maintain the fish's texture and flavor.
• Place the wrapped fillets in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 3 months. When ready to use, thaw the salmon in the refrigerator overnight.
• Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Avoid microwaving, as it can dry out the salmon.

• Preheat your oven to 275°F (135°C). Place the leftover salmon on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to retain moisture. Heat for about 15 minutes or until warmed through.

• Use a skillet for a quick reheat. Add a splash of olive oil to the pan and heat over medium-low. Place the salmon fillets in the skillet, cover, and heat for 5-7 minutes, flipping halfway through to ensure even warming.

• For a microwave option, place the salmon on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to prevent drying out. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Steam the salmon for a gentle reheat. Place the fillets in a steamer basket over simmering water. Cover and steam for about 5 minutes or until heated through. This method helps retain the lemon and dill flavors.

• If you have an air fryer, preheat it to 300°F (150°C). Place the salmon fillets in the basket and heat for 5-6 minutes. This method keeps the exterior slightly crispy while warming the inside.

• Oven: Used to bake the salmon fillets at 375°F (190°C) until they are cooked through.

• Baking sheet: A flat surface to place the salmon fillets on for baking.

• Parchment paper: Lining for the baking sheet to prevent the salmon from sticking and to make cleanup easier.

• Knife: Used to slice the lemon and chop the fresh dill.

• Cutting board: A surface to safely slice the lemon and chop the dill.

• Measuring spoons: Used to measure out the olive oil, salt, black pepper, and chopped dill.

• Small bowl: Optional, for mixing the olive oil with the salt and pepper before drizzling over the salmon.

• Tongs: Optional, for handling the salmon fillets if needed.

• Spatula: Optional, for transferring the cooked salmon from the baking sheet to serving plates.

Preheat while prepping: Preheat your oven to 375°F (190°C) while you prepare the salmon fillets to save time.

Use pre-sliced lemon: Buy pre-sliced lemon to avoid the extra step of slicing.

Chop dill in advance: Chop the fresh dill ahead of time and store it in the fridge.

Line baking sheet early: Line your baking sheet with parchment paper before starting to avoid delays.

Measure ingredients beforehand: Measure out the olive oil, salt, and black pepper before you start cooking.