There are evenings when you want something wholesome, flavourful and quick, yet you do not want to compromise on quality. That is exactly where this week’s Five-Ingredient Fridays dish shines. Baked Salmon with Lemon and Dill proves that simple ingredients can create a meal that feels special.
I have cooked salmon more times than I can count. Over the years, I have learned that it does not need complicated sauces or long marinades. In fact, salmon tastes best when you treat it with respect and let its natural richness lead the way.
For this dish, we use just five main ingredients: fresh salmon fillets, a lemon, fresh dill, olive oil and sea salt. That is it. No clutter. No fuss. Just clean, bright flavour.
First of all, always choose good-quality salmon. Look for fillets with firm flesh and a vibrant colour. They should smell fresh and clean, never overly fishy. If you can, buy from a trusted fishmonger. However, supermarket salmon works perfectly well when it is fresh.
Next comes the lemon. Lemon and salmon are natural partners. The citrus cuts through the richness and lifts the entire dish. I like to zest a little of the peel before slicing the lemon. The zest adds fragrance without sharpness.
Fresh dill is essential here. Dried dill simply will not give the same result. Chop it just before using so it stays bright and aromatic. Dill brings a gentle aniseed note that pairs beautifully with the fish.
When baking salmon, temperature matters. A moderately hot oven cooks the fish evenly without drying it out. I always pat the fillets dry with kitchen paper before seasoning. This small step helps the surface roast rather than steam.
Drizzle the olive oil lightly. You do not need much. The salmon already contains natural oils. Then scatter the lemon zest and dill over the top. Lay thin lemon slices across the fillets. As the fish bakes, the lemon releases juice that seeps into the flesh.
The key to perfect salmon is not overcooking it. The flesh should turn opaque and flake easily with a fork. However, it should still look moist in the centre. If you see white protein pooling on the surface, it has likely cooked a little too long.
I often serve this with new potatoes or steamed greens. It also works beautifully with a crisp salad. Because the flavours are clean and bright, it suits both summer evenings and cosy winter suppers.
Most importantly, this recipe builds confidence. It shows that you do not need a long ingredient list to cook well. With just five carefully chosen elements, you can place a delicious, nourishing meal on the table in under half an hour.
Simple food, cooked properly, always wins.
Baked Salmon with lemon and Dill
Equipment
- Parchment or foil
Ingredients
Main Ingredients:
- 4 large salmon fillets fresh
- 1 large lemon zest and thin slices
- 1/4 bunch fresh dill finely chopped
- 120 g full-fat cream cheese softened
- 40 g Parmesan finely grated
Larder Essentials:
- 1 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
Instructions
- Preheat the oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
- Line a baking tray with parchment or foil for easy cleaning.
- Pat the salmon fillets dry with kitchen paper. This helps the topping sit properly and encourages even cooking.4 large salmon fillets
- Place the fillets on the tray, skin-side down if using skin-on salmon. Drizzle lightly with olive oil. Season with salt and black pepper.1 tbsp olive oil, ½ tsp sea salt, ¼ tsp freshly ground black pepper
- Finely zest the lemon over the salmon. Then slice the lemon thinly and set the slices aside.1 large lemon
- In a small bowl, combine the softened cream cheese, chopped dill and grated Parmesan. Stir until smooth and evenly mixed. The mixture should be thick but spreadable.1/4 bunch fresh dill, 120 g full-fat cream cheese, 40 g Parmesan
- Spoon the cream cheese mixture evenly over the top of each fillet. Spread it gently to cover the surface without pressing too hard.
- Lay one or two thin lemon slices on top of each fillet.
- Bake for 15–18 minutes, depending on thickness. The topping should turn lightly golden. The salmon should flake easily with a fork while remaining moist in the centre.
- Remove from the oven and allow to rest for two minutes before serving.