Bellingham Bay Salmon with Lemon-Dill Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh salmon fillets baked to perfection with a bright lemon-dill sauce made from local ingredients, celebrating the Pacific Northwest coast. This Pacific Northwest-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Pacific Northwest cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Place 4 salmon fillets (each 6 oz) on a parchment-lined baking sheet. Season with 1/2 tsp salt and 1/4 tsp black pepper, then drizzle with 1 tbsp olive oil.
  2. Step 2: Bake for 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
  3. Step 3: In a small saucepan, combine 1 lemon (zested and juiced), 1.5 tbsp fresh dill, 1/4 cup white wine, 1/4 cup chicken stock, and 1/4 tsp salt. Bring to a simmer over medium heat and cook for 5 minutes until slightly reduced.
  4. Step 4: Drizzle the lemon-dill sauce over the cooked salmon and garnish with the remaining 0.5 tbsp dill.

Frequently asked questions

How long does Bellingham Bay Salmon with Lemon-Dill Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bellingham Bay Salmon with Lemon-Dill Sauce?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Bellingham Bay Salmon with Lemon-Dill Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bellingham Bay Salmon with Lemon-Dill Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bellingham Bay Salmon with Lemon-Dill Sauce?

Pacific Northwest seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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