🛒 Ingredients
- 2 salmon fillets 200g
- 1 lemon
- 3 tbsp extra virgin olive oil
- 2 cloves garlic
- Fresh dill
- Parsley
- Salt, black pepper
👨🍳 Step-by-step instructions
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Preheat the oven to 200°C. Line a baking sheet with parchment paper.
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Dry the salmon fillets well with paper towels. Place on the baking sheet.
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Mix olive oil, lemon juice and zest, chopped garlic, fresh dill, and salt.
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Pour the marinade over the salmon. Place thin slices of lemon on top.
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Bake for 12-15 minutes depending on the thickness. The salmon should be pink in the center.
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Check for doneness: when pressed with a fork, it should flake easily.
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Serve immediately with rice, quinoa, or steamed vegetables. Garnish with fresh dill.
💡 Chef's tip
Salmon is done when it reaches 55–60°C in the thickest part. Without a thermometer, insert a thin skewer — it should go in with little resistance but the centre should still look slightly translucent. At 200°C, a 3 cm-thick fillet takes 12–15 minutes.
📝 Our take
Baked salmon with lemon is the easiest fish recipe you can make that still looks more involved than it is. Lemon slices under and over the fillet perfume the fish throughout the cooking. The key is not to overcook it: salmon at the right point has juicy flesh that almost separates itself, and once overdone there is no recovery.
🍷 Wine & food pairing
Burgundy white or a good Chablis — they have the minerality and acidity that salmon needs. An Albariño from Rías Baixas or an Austrian Grüner Veltliner also work very well.
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