Crisp-Baked Salmon with Dill and Lemon

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

Pan-seared salmon fillets with a golden crust, finished with fresh dill and lemon for a bright, restaurant-quality dinner. This mediterranean-inspired seafood ready in about 20 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 320 calories and feeds 2, 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.

★ 4.3 (15 ratings) Prep: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat 12 oz salmon fillets dry with paper towels. Season both sides with 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
  2. Step 2: Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering.
  3. Step 3: Place salmon skin-side down in skillet and cook for 7-8 minutes until skin is crisp and golden. Flip carefully and cook 2-3 minutes more until internal temperature reaches 125°F.
  4. Step 4: Transfer salmon to a plate. Add 1 tbsp olive oil to the same skillet, then add 1 sliced lemon and 2 tbsp chopped fresh dill. Cook for 1 minute until fragrant.
  5. Step 5: Spoon lemon-dill oil over salmon and serve immediately with extra lemon wedges.

Frequently asked questions

How long does Crisp-Baked Salmon with Dill and Lemon take to make?

Total time is about 20 minutes (10 min prep + 10 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 Crisp-Baked Salmon with Dill and Lemon?

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 Crisp-Baked Salmon with Dill and Lemon?

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 Crisp-Baked Salmon with Dill and Lemon for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Crisp-Baked Salmon with Dill and Lemon?

Mediterranean 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.

What others are saying

Related recipes