Ingredients:

  • 4 Salmon Fillets (6 oz each), skin on or off, patted dry
  • 3 Tbsp Extra Virgin Olive Oil
  • 1/4 cup Fresh Dill, finely chopped
  • 2 cloves Garlic, minced
  • Zest of 1 large Lemon
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • Thin Lemon Slices (4-8 slices), for topping

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Mix Marinade: In a small bowl, combine the olive oil, chopped fresh dill, minced garlic, lemon zest, lemon juice, salt, and pepper. Mix thoroughly until the paste is well integrated.
  3. Dry the Fillets: Crucially, pat the salmon fillets completely dry using paper towels. Place the dried salmon fillets skin-side down on the prepared baking sheet.
  4. Coat the Salmon and Garnish: Spoon the lemon-dill mixture evenly over the top of each fillet, spreading it slightly down the sides. Place one or two thin slices of reserved lemon on top of each fillet.
  5. Bake: Place the baking sheet in the preheated oven and bake for 12 to 18 minutes, or until the internal temperature reaches 140°F (60°C).
  6. Rest and Serve: Remove the salmon from the oven immediately. Let it rest, covered loosely with foil, for 5 minutes. The residual heat will bring the temperature up to 145°F (63°C), ensuring a succulent result. Serve immediately, perhaps with an extra sprinkle of fresh dill.