Easy Baked Salmon
This Easy Baked Salmon with extra-virgin olive oil, lemon, and fresh dill is one of the easiest recipes for baking it in the oven! Salmon is cooked coated with an olive oil sauce made fresh with dill, and topped with lemon slices. It bakes up to flaky perfection.
Servings: 4
Ingredients
- 1 2-pound whole salmon fillet skin-on preferred
- 2 Tablespoons extra-virgin olive oil
- 1-2 Tablesoons coconut aminos or soy sauce or Tamari
- 2 handfuls fresh dill (chopped)
- 1-2 teaspoons sea salt
- freshly ground pepper to taste
- 1 teaspoon sweet paprika
- 2 lemons you’ll use the juice of one lemon and slice the other for cooking and for serving
Instructions
- Preheat oven to 425ºF
- Place a large piece of foil (or parchment paper)on a rimmed baking sheet. Crimp edges of foil around salmon to make a little "boat".
- Spray with nonstick spray (or rub some olive oil on the foil or parchment paper).
- Place salmon fillet on top (skin side down, pink side up).
- Crimp edges of foil up to hold the olive oil mixture.
- In a small bowl, combine the olive oil, fresh dill, salt, pepper, and coconut aminos. Spoon it over the salmon. Squeeze on some fresh lemon juice and sprinkle on some paprika.
- Thinly slice remaining lemon and place on top of the salmon.
- Bake for 10-12 minutes, depending on preferred doneness (see notes for internal temperatures). The internal temperature should be 145°F in the thickest portion. It should also flake easily when touched with a fork.
- Remove the tray from oven and serve the salmon with lemon slices.
Notes
Some ingredient notes:
Salmon: I like to cook the whole skin-on piece of salmon. Especially when I cook for 4. You could cut into fillets, but you’ll need to keep an eye on them. They’ll cook faster than the whole piece of salmon.
- Coconut Aminos: I like to add a dash of coconut aminos to the olive oil sauce. You could also use soy sauce or even tamari, if you’re gluten-free.
- Fresh dill: I love the flavor of dill, but you could sub it for fresh thyme or even some Italian parsley.
Internal temperature
- Follow the USDA guidelines and cook to internal temperature of 145°F minimum for all fish and seafood.
- I cook mine to less than that recommendation, at my own risk, as I prefer it slightly undercooked and more flaky. But not when serving for my kids. Cook according to what the USDA recommends (and what you prefer).
- IF you cook it to 145°F keep in mind if you let it rest while you’re doing other things, it will still reach an even higher temperature and can get a bit dry.