Baked Salmon Garlic Butter Dill

There's something about the smell of garlic butter hitting a hot pan that makes me slow down and actually pay attention to what I'm cooking. One weeknight, I was tired and wanted something that felt special without the fuss, so I threw salmon in the oven with nothing but butter, garlic, and lemon, and twenty minutes later had the kind of dinner that tastes like I'd spent hours on it. That moment taught me that the best meals aren't about complexity, they're about choosing ingredients that do the heavy lifting for you.

I made this for my sister during a surprise dinner when she was stressed about a new job, and watching her face light up at that first bite reminded me why I love feeding people. She asked for the recipe on the spot, and now whenever she makes it, she texts me a photo of her plate. That's when you know a recipe is worth keeping.

Ingredients

• Salmon fillets (4, about 6 oz each): Buy them skinless if your store has them, which saves you a step, and look for fillets that look firm and smell briny, not fishy.
• Olive oil: Just a thin coat helps the seasoning stick and keeps the fish from drying out.
• Salt and black pepper: Don't skip the grinding step with fresh pepper, it changes everything about how sharp and bright the flavors taste.
• Unsalted butter: Melt it so the garlic can bloom in it and soften before it hits the fish.
• Garlic cloves: Mince them fine so they don't overshadow the delicate salmon, and they'll cook just enough in the oven.
• Fresh lemon juice and zest: The juice adds acidity to cut through the richness, and the zest is where all the brightness lives in this dish.
• Sour cream and mayonnaise: Together they make a sauce that's creamy without being heavy, and the mayo adds a subtle tang that balances the dill.
• Fresh dill: Buy it fresh and chop it right before you use it, because the flavor fades fast once it's cut.
• Dijon mustard: Just a small amount acts as a flavor amplifier and keeps the sauce from tasting flat.

Instructions

Set your oven and prep your pan:

Heat the oven to 400°F and line a baking sheet with parchment paper. The parchment makes cleanup easier and ensures the salmon doesn't stick.

Dry and season the salmon:

Pat your fillets really dry with paper towels, then lay them on the sheet and drizzle lightly with olive oil. Season both sides generously with salt and pepper, and let it sit for a minute so the seasoning clings.

Make the garlic butter:

Combine melted butter with minced garlic, fresh lemon juice, and zest in a small bowl. Spoon this mixture generously over each fillet, making sure the garlic gets distributed evenly.

Bake until just cooked through:

Slide the sheet into the oven and bake for 14 to 18 minutes, depending on how thick your fillets are. You're looking for the fish to flake easily when you nudge it with a fork, and the thickest part should hit 145°F on a thermometer.

Prepare the dill sauce while salmon bakes:

Mix sour cream, mayonnaise, fresh dill, lemon juice, and a small pinch of Dijon mustard in a bowl. Taste and add salt and pepper until it feels balanced and bright.

Plate and serve:

Transfer warm salmon to your plates and spoon the dill sauce generously over the top. The warmth of the fish will slightly warm the cool sauce, and they'll meld together beautifully.

Pin It

There's a quiet moment right before you pull salmon out of the oven when you can smell exactly how cooked it is, and learning to trust that smell instead of the clock is the invisible skill that separates good home cooking from rushed cooking. It's a small thing, but it's the difference between dry fish and tender fish.

Why Garlic Butter Changes Everything

I used to think garlic butter was fancy, something for restaurants, but it's actually just two ingredients getting along in a pan. When butter melts and garlic softens into it, the garlic loses its harshness and becomes something golden and almost sweet. Pour that over salmon and you've created something that tastes like it took real thought, even though your hands did almost nothing.

The Dill Sauce Secret

The magic of this sauce is that sour cream and mayo together create this perfect balance between creamy and tangy, and the Dijon mustard acts like a volume knob that makes all the flavors louder without tasting like mustard. Once you understand how these three ingredients work together, you'll start adding this sauce to roasted vegetables and leftover chicken and all sorts of things.

Sides and Pairing

This salmon doesn't ask for much company, but it does appreciate it when you show up with something quiet and refined. Steamed asparagus with a pinch of salt, or roasted potatoes tossed in olive oil and fresh herbs, let the salmon be the star without competing with it.

• A cold glass of Sauvignon Blanc pairs beautifully and the acidity brightens the richness of the butter.
• If you have lemon wedges on the hand, squeeze them over the salmon at the last second for an extra burst of brightness.
• Leftovers are actually excellent cold the next day, flaked onto a salad with fresh greens and the remaining dill sauce.

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This is the kind of recipe that becomes a favorite because it asks so little and delivers so much. Once you make it once, it becomes the thing you turn to when you want to feel like you've cooked something real.

Recipe FAQs

→ What temperature is best for baking salmon?

Baking at 400°F ensures the salmon cooks evenly while remaining moist and tender inside.

→ How do I know when the salmon is done?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.

→ Can I use frozen salmon fillets?

Yes, but thaw them completely in the refrigerator overnight and pat them dry before seasoning and baking.

→ What can I substitute for sour cream in the sauce?

Greek yogurt is an excellent substitute that provides a similar tangy flavor and creamy texture with less fat.

→ What side dishes pair well with this dish?

Steamed asparagus, roasted potatoes, or a fresh green salad complement the rich flavors of the salmon and dill sauce.