Ingredients
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• 500 g (1.1 lb) salmon fillet, skinless and boneless
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• 100 ml (⅓ cup + 1 tbsp) extra virgin olive oil
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• Juice of 1 large lemon (about 3–4 tbsp)
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• 1 tbsp Dijon mustard
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• 1 small bunch fresh dill, finely chopped (about ¼ cup chopped)
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• 1 tbsp capers, drained
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• Salt, to taste (about ½–¾ tsp)
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• Freshly ground black pepper (optional)
Cooking Instructions
Pat the salmon fillet dry with paper towels and place it in a baking dish or on a parchment-lined baking sheet.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, chopped dill, capers, salt, and black pepper until well combined.
Pour the marinade over the salmon. Use a spoon or brush to spread it evenly over the top and sides of the fish. Cover and refrigerate for 30 minutes.
Remove the salmon from the fridge and let it sit at room temperature for 5 minutes. Meanwhile, preheat your oven to 180°C (350°F).
Bake the salmon for 12–15 minutes, depending on thickness. The fish is ready when it flakes easily with a fork but remains moist and slightly translucent in the center. For best results, aim for an internal temperature of 60–63°C (140–145°F).
Chef's Note
Salmon continues cooking for a few minutes after you take it out of the oven, so it’s better to pull it out slightly underdone than risk drying it out.
Serving Suggestions & Perfect Pairings
This vibrant salmon pairs beautifully with a wide variety of sides. Here are some of our favorite recommendations:
Light & Fresh Options
• Roasted asparagus or broccolini drizzled with olive oil and lemon zest
• A crisp green salad with cucumber, avocado, and a light vinaigrette
• Steamed or sautéed spinach with garlic
Hearty Sides
• Fluffy white rice, basmati, or wild rice blend
• Creamy mashed potatoes or roasted baby potatoes with herbs
• Quinoa or couscous with cherry tomatoes and feta
Elegant Dinner Party Ideas
• Serve with buttered green beans almondine and a chilled glass of Sauvignon Blanc or Chardonnay
• Pair with roasted root vegetables (carrots, beets, parsnips) for beautiful color contrast
• Add a dollop of Greek yogurt or tzatziki on the side for extra creaminess
The bright lemon-dill flavor also works wonderfully with pasta — try tossing the flaked salmon into angel hair pasta with extra olive oil and parmesan.
Helpful Tips for Success
• Don’t overcook! Salmon goes from perfectly juicy to dry in just a couple of minutes. Always check early.
• For even more flavor, add thin lemon slices on top of the salmon before baking.
• Fresh dill is best, but in a pinch you can use 1–2 tsp dried dill (though the aroma won’t be as vibrant).
• Leftovers keep well in the fridge for up to 2 days. Reheat gently in the microwave or enjoy cold over salads.
• You can easily scale the recipe up for a larger crowd — just maintain the same marinade-to-fish ratio.
