Baked Salmon with Dill Butter

One weeknight, I pulled a salmon fillet from the freezer with no dinner plan, just a stick of butter and a handful of fresh dill from the garden. Twenty minutes later, my kitchen smelled like a restaurant, and I realized the simplest dishes sometimes make the biggest impression. That's when this recipe became my go-to answer for "what's for dinner tonight?"

I made this for my sister's first night back from traveling, and she actually paused mid-conversation to ask what I did differently. The answer was just good butter, fresh dill, and not overthinking it, but somehow that felt like the real secret.

Ingredients

• Salmon fillets (4 pieces, 6 oz each): Look for fillets with good color and a firm feel; skin-on holds moisture better, but skinless cooks just as beautifully.
• Unsalted butter (4 tbsp): Softened butter is key because it needs to blend smoothly with the herbs and won't tear apart the delicate fish.
• Fresh dill (2 tbsp, finely chopped): Dried dill loses its bright, slightly sweet character, so don't substitute here; the fresh herb is what makes this dish sing.
• Garlic clove (1, minced): One small clove is enough to add depth without overpowering the delicate salmon and dill.
• Lemon zest (1 tsp): The zest gives you citrus oil and brightness that lemon juice alone can't deliver.
• Fresh lemon juice (1 tbsp): This keeps the butter from feeling too heavy and adds a gentle acidity that wakes up the fish.
• Salt and black pepper (¼ tsp and ⅛ tsp): Season lightly because the butter and dill already bring flavor; you can always add more at the table.

Instructions

Prepare your oven and pan:

Heat your oven to 400°F and line a baking sheet with parchment paper or a light coat of oil. This prevents sticking and makes cleanup feel like a gift to your future self.

Make the dill butter:

In a small bowl, combine your softened butter with the chopped dill, minced garlic, lemon zest, juice, salt, and pepper. Stir until everything is evenly mixed and the dill is distributed throughout; this is your flavor foundation.

Arrange the salmon:

Place each fillet on your prepared sheet, skin-side down if you have skin-on fillets. They should have a little breathing room so the heat circulates evenly.

Spread the butter:

Divide the dill butter equally among the fillets, spreading it gently across the top of each one. The butter will melt into the fish as it bakes, flavoring every layer.

Bake until just done:

Slide the sheet into your preheated oven for 15 to 18 minutes. The salmon is ready when it flakes easily with a fork and reaches 145°F internally; overcooking is the only real mistake here.

Rest and serve:

Let the salmon rest for 2 minutes out of the oven to let the residual heat finish its work gently. Garnish with lemon wedges and fresh dill sprigs if you have them, then serve right away while the butter is still pooling on the plate.

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The first time someone asked me for the recipe after dinner, I realized it wasn't just food anymore; it was the kind of dish that makes people feel cared for. That moment taught me that sometimes the best meals are the ones that look impressive but feel effortless.

Why Dill and Salmon Are a Perfect Match

Dill has this herbaceous, almost anise-like character that somehow makes salmon taste more like itself, not less. The brightness cuts through the richness of the fish and butter, creating a balance that feels both luxurious and clean. I learned this the hard way by trying basil once, which was nice but felt like it belonged to a different dish entirely.

Variations and Pairings

You can swap the dill for tarragon for a slightly more sophisticated angle, or add a tiny pinch of crushed red pepper for warmth. Serve this alongside roasted asparagus, steamed potatoes, or a bright green salad, and suddenly you have a meal that feels restaurant-worthy. I've also made it with half butter and half good olive oil when I wanted something a touch lighter, and it still delivers all the flavor.

Storage and Leftovers

Leftover salmon keeps for up to three days in the refrigerator, and it's honestly just as good cold or gently reheated. You can flake it into salads, scatter it over rice bowls, or eat it straight from the fridge at midnight without anyone needing to know. One last thing: if you're using salted butter instead of unsalted, reduce the added salt by a quarter teaspoon so you don't end up with a briny surprise.

• Make the dill butter ahead and keep it in the fridge for up to 5 days, so dinner comes together even faster on a busy night.
• Freeze extra dill butter in ice cube trays, then pop one or two into hot pasta or roasted vegetables for instant flavor.
• If you end up with leftover dill butter, it's gold on steaks, chicken, bread, or literally any vegetable you roast.

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This recipe is proof that you don't need long ingredient lists or complicated techniques to make something you're proud to serve. Baked salmon with dill butter is the kind of dish that becomes part of your regular rotation because it works every single time.

Recipe FAQs

→ What is the best way to bake salmon for this dish?

Preheat the oven to 400°F (200°C), place salmon fillets skin-side down on a lined baking sheet, spread dill butter evenly, and bake for 15-18 minutes until the fish flakes easily.

→ Can I use frozen salmon fillets?

Yes, but it's best to thaw them fully before baking to ensure even cooking and optimal texture.

→ How do I make the dill butter topping?

Combine softened unsalted butter with finely chopped fresh dill, minced garlic, lemon zest, lemon juice, salt, and black pepper. Mix until smooth.

→ What sides pair well with this salmon dish?

Steamed asparagus, roasted potatoes, or a mixed green salad complement the flavors and texture beautifully.

→ Can I substitute any ingredients in the dill butter?

For a lighter version, swap half the butter for olive oil; adding crushed red pepper or honey gives an extra flavor twist.