Oven-baked salmon with dill and lemon: juicy inside, in 14 minutes
The simplest way to cook salmon that doesn't come out dry: skin-on fillets, olive oil, lemon, garlic and dill, a quarter of an hour in a hot oven and a thermometer instead of guessing. Salmon is done at 52–55 °C in the centre, while it still looks slightly underdone; it finishes on the plate. With new potatoes and cucumber salad, it is dinner in half an hour.
Your own work in that: 10 min.
- Drying and marinade 10 min
- Fish marinating 10 min
- Baking 14 min
Step by step
0 / 5 done
Dry and salt
Take the salmon out of the fridge 20 minutes before baking. Dry the fillets thoroughly with paper towel, run your fingers over them for pin bones, and salt both sides. Put the potatoes on.
Ingredients: 600 g salmon fillet, skin on · 2 tbsp olive oil · 1 pcs lemon · 2 cloves garlic · 1 bunch dill · 30 g butter · 1 tsp salt · ½ tsp black pepper
TipA dry surface and fish at room temperature bake evenly. A cold fillet straight from the fridge is more likely to dry out at the edges before the centre warms through.
Dried, boned, salted
Marinade
Mix the olive oil with the juice of half the lemon, the crushed garlic, half the chopped dill and the pepper. Brush the flesh side of the fillets and leave 10 minutes. Heat the oven to 200 °C.
Oil, lemon, garlic, dill
Onto the tray
Lay the fillets skin side down on a lined tray, spaced apart. Put a piece of butter and a thin lemon slice on each. The skin protects the flesh from below and slides off in one go after baking if someone doesn't like it.
Skin down, butter and lemon on top
Bake briefly
Bake 12–14 minutes on the middle shelf, depending on thickness. Salmon is done at 52–55 °C in the thickest part, flakes under a fork, and the centre is still darker and glossy. Without a thermometer: push a knife into the centre, hold 3 seconds and touch it to your lip; it should be warm, not hot. If the salmon is for small children, pregnant women or older people, bake it to 63 °C in the centre (usually 2–3 minutes longer).
TipWhite droplets on the surface are albumin, a protein pushed out of the flesh when it gets too hot. A little is normal; a lot means the fish is overcooked. Take it out earlier than instinct says: on the plate the temperature rises a few more degrees.
Twelve to fourteen minutes, glossy centre
Serve
Wait 2 minutes, sprinkle with the rest of the dill. Serve with dill potatoes and cucumber salad, or green beans with butter. Cold salmon the next day is excellent in a sandwich or a salad.
Ingredients: 800 g potatoes · 1 pcs cucumber · 300 g green beans
Dill, potatoes, cucumber salad, lemon
Before you start
In a parcel
Wrap each fillet with vegetables (zucchini, pepper, sliced onion) and a tablespoon of butter in foil or baking paper and bake 18 minutes. The fish steams in its own juices, and there is nothing to wash up.
With honey and mustard
A tablespoon of honey and a teaspoon of mustard in the marinade instead of garlic: the top caramelises golden. The safest version for children.
The salmon came out dry
Too long, or thinner fillets given the same time. Bake a thin tail piece 9 minutes, a thick centre cut 14. With pieces of different sizes, take them out of the oven separately.
Nutrition
per 100 gStep photos are computer-generated from the recipe.
