Baked Salmon with lemon and Dill
This version builds on our original five-ingredient favourite. Lemon keeps the flavour bright. Dill adds freshness. A soft cream cheese and Parmesan topping melts gently in the oven and forms a light golden crust. The result feels indulgent yet remains simple and balanced.
This version builds on our original five-ingredient favourite. Lemon keeps the flavour bright. Dill adds freshness. A soft cream cheese and Parmesan topping melts gently in the oven and forms a light golden crust. The result feels indulgent yet remains simple and balanced.
Servings 4 People
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.
Equipment
- Parchment or foil
Notes
Tips for Best Results:
Bring the cream cheese to room temperature before mixing. It spreads more easily.
Do not overbake. The salmon continues to cook slightly once removed from the oven.
If you prefer a deeper golden finish, place under a hot grill for 1–2 minutes at the end. Watch carefully.
Serving Suggestions:
This richer version pairs beautifully with:
Buttered new potatoes
Steamed green beans or asparagus
A crisp rocket salad
Lightly dressed couscous
The creamy topping keeps the salmon moist and adds a savoury depth without overpowering the fresh lemon and dill.
Simple ingredients. Thoughtful balance. A comforting yet elegant supper ready in half an hour.
Nutrition
Calories: 425kcal | Carbohydrates: 5g | Protein: 39g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 131mg | Sodium: 621mg | Potassium: 921mg | Fiber: 1g | Sugar: 2g | Vitamin A: 560IU | Vitamin C: 14mg | Calcium: 176mg | Iron: 2mg
