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My quick Lemon Dill and Mayo Salmon is so easy to make! Made with simple ingredients, including fresh dill and skin-on salmon fillets, the fish bakes in the oven and dinner is on the table in just 20 minutes.
The priority at every single magazine I’ve worked at (and I mean every one—Cuisine at Home, Eating Well, Midwest Living, Better Homes and Gardens, Allrecipes, etc.) has always been quick weeknight dinners.
The challenge being: how do you create a quick dinner, with few ingredients, that delivers big flavor? And this recipe is a masterclass in nailing all three of those requirements. The ingredient list couldn’t be shorter. The process is simple. And the flavor is like something you could expect from a restaurant.
I make this salmon recipe at least once a month because I usually have everything all on hand—the only thing I need to grab is the salmon (unless I have that stashed in the freezer as well). So it’s definitely a “regular rotation” kind of meal.
But the thing I love most about this recipe is it’s crazy versatile. Use whatever herbs you have on hand. The one key step that can’t be changed is the mayonnaise that gets brushed over the salmon. It flavors the fish and keeps it moist (not dry!).
Try this easy baked salmon recipe and let me know what you think in the comments. And the next time you need a salmon recipe come back to the site because I’ve got a ton of salmon recipes for you to choose from!
This recipe article was originally published in June of 2023, it has since been updated with helpful tips, ingredient notes and a video for guaranteed success.
Reader Review
“What a great recipe. Bright and flavorful. Easy to make. Served with broccoli and roasted potatoes.”
– Jen
Choosing the Kind of Salmon to Use
You can use 4 separate fillets of salmon or bake one large fillet. Either works well, though I tend to enjoy using individual, thick fillets.
As for farm-raised vs wild-caught, I prefer farm-raised since the fillets tend to be thicker.
Wild-caught also works well, but it will cook in a fraction of the time. So keep an eye on it and start checking on it after 7 minutes.
How to Make Lemon and Dill Salmon
- Make the mayonnaise mixture by combining the mayonnaise, dill, shallot, lemon zest and a pinch of salt and pepper.
- Assemble the salmon fillets by arranging them skin-side down on a greased baking sheet. Pat the fish dry with paper towels then season with salt and pepper. Spread the mayonnaise sauce over the salmon fillet(s).
- Bake the salmon in a preheated 350ºF (177ºC) oven and bake until it easily flakes with a fork and the internal temperature reaches 125ºF (this is my favorite thermometer). Depending on the thickness of the fillet(s) this can take anywhere from 8 minutes to 20 minutes.
- Garnish the cooked fish with toasted breadcrumbs (this is totally optional) and a sprinkling of fresh dill. Serve with a squeeze of fresh lemon juice and serve immediately.
Tips from Recipe Testing
- How to avoid overcooking salmon. All ovens are different and depending on the thickness of your fillet(s), the cook time might run a little shorter or longer than listed in the recipe. Be sure to check the salmon frequently.
- Use a thermometer to guarantee perfectly cooked salmon. The best way to gauge doneness is to get an accurate read of the internal temperature on an instant-read thermometer.
- Pat the fish dry with paper towels before slathering on the sauce. This ensures the mayo sauce will stick to the fish, not run off, during baking.
- Fresh dill is a key ingredient of this recipe. If you’re in a pinch, a tablespoon of dried dill will work.
Storage
If you’ve purchased fresh salmon and don’t intend on cooking it right away, make sure you know how to store salmon properly!
Store leftovers in an airtight container in the refrigerator for up to 4 days. Use leftovers to make Salmon BLT, flaked over a leafy salad, or in my salmon salad with cucumbers and dill.
What to Serve with Lemon Dill Salmon
Since these salmon fillets with dill sauce are so flavorful, I like to simply serve them with some steamed broccoli and a lemon wedge.
If you like this recipe leave a comment and star rating below!
Baked Salmon with Lemon-Dill Mayo Sauce
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Ingredients
- 4 (6-ounce) skin-on salmon fillets (or one large 1 ¼ pound skin-on salmon fillet)
- ¼ cup olive oil mayonnaise
- 2 tablespoons fresh dill, chopped
- 2 tablespoons minced shallot
- 1 lemon
- Kosher salt and black pepper
- Toasted breadcrumbs, optional
Instructions
- Heat oven to 350ºF (176ºC) with rack set in middle position.
- Meanwhile, zest lemon then cut lemon into wedges. In a small bowl, combine ¼ cup mayonnaise, 2 tablespoons chopped dill, 2 tablespoons minced shallot, ½ teaspoon lemon zest, ½ teaspoon pepper, and ¼ teaspoon kosher salt.
- Coat baking sheet with nonstick spray. Arrange salmon, skin-side down, on sheet; pat dry with paper towels. Season salmon with ½ teaspoon each kosher salt and pepper.
- Spread mayonnaise mixture evenly over salmon fillet(s).
- Roast salmon until it easily flakes with a fork and a thermometer inserted in the center registers 125ºF, 15–20 minutes. (Or 7–10 minutes for thin, wild-caught fillet.)
- Top with toasted breadcrumbs, optional. Serve with lemon wedges.
What a great recipe. Bright and flavorful. Easy to make. Served with broccoli and roasted potatoes.
Hi Jen! I am so happy to hear you enjoyed this recipe! Thanks for coming back and letting me know how it was!