Baked Salmon Dill Butter (Printable)

Tender salmon fillets topped with aromatic dill butter, baked for a simple, flavorful main course.

# What You'll Need:

→ Fish

01 - 4 salmon fillets, 6 oz each, skinless or skin-on

→ Dill Butter

02 - 4 tbsp unsalted butter, softened
03 - 2 tbsp fresh dill, finely chopped
04 - 1 garlic clove, minced
05 - 1 tsp lemon zest
06 - 1 tbsp fresh lemon juice
07 - 1/4 tsp salt
08 - 1/8 tsp black pepper

→ Garnish (Optional)

09 - Lemon wedges
10 - Fresh dill sprigs

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, combine softened butter, chopped dill, minced garlic, lemon zest, lemon juice, salt, and black pepper. Mix until smooth and well blended.
03 - Place salmon fillets on the prepared baking sheet, skin-side down if applicable.
04 - Spread the dill butter evenly over the top of each fillet.
05 - Bake for 15 to 18 minutes until salmon flakes easily with a fork and reaches an internal temperature of 145°F.
06 - Remove from oven and let rest for 2 minutes. Garnish with lemon wedges and fresh dill sprigs if desired before serving.

# Expert Advice:

01 -
  • It's ready in under 30 minutes, so you can pull off an impressive dinner on a completely ordinary weeknight.
  • The dill butter does all the heavy lifting, transforming plain salmon into something that feels restaurant-quality without fussing.
  • Works perfectly for pescatarian, low-carb, and gluten-free diets without feeling like you're accommodating restrictions.
02 -
  • Don't skip the resting time—I learned this the hard way when I rushed straight to plating and the salmon lost all its moisture in seconds.
  • Softened butter is key; cold butter won't spread evenly and you'll end up with chunks instead of a cohesive topping.
03 -
  • Pat your salmon fillets dry before adding the butter—moisture is the enemy of even browning, and dry fish cooks more reliably.
  • Room temperature salmon cooks more evenly than cold salmon straight from the fridge, so let it sit out for 10 minutes before baking if you remember.

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