Go Back
Two herb-crusted citrus dill salmon fillets garnished with fresh rosemary on a marble board with lemon halves.
Reda

Citrus Dill Salmon

Bright lemon and orange meet fresh dill in this foolproof salmon that comes out flaky and fragrant every time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 1.5 lbs salmon fillets skin-on, about 6 oz each
  • 2 tbsp olive oil
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
For the Citrus Dill Topping
  • 1 large lemon zested and juiced, about 2 tbsp juice
  • 1 medium orange zested only
  • 0.25 cup fresh dill chopped, plus extra for serving
  • 2 cloves garlic minced
  • 2 tbsp unsalted butter melted

Equipment

  • Rimmed Baking Sheet
  • Microplane or fine grater
  • Instant-read thermometer (optional)

Method
 

Prep
  1. Preheat oven to 425F. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
  2. In a small bowl, combine lemon zest, orange zest, chopped dill, minced garlic, melted butter, and lemon juice. Stir until it looks like loose pesto.
  3. Pat salmon fillets completely dry with paper towels. This is crucial for browning. Arrange skin-side down on the baking sheet, leaving space between each fillet.
  4. Brush fillets with olive oil, then sprinkle evenly with salt and pepper. Spoon the citrus dill mixture over the top of each fillet, pressing gently so it adheres.
Roast
  1. Roast 12-15 minutes, until the fish flakes easily with a fork and the internal temperature reads 125F at the thickest part. The center should still look slightly translucent - it will carryover cook as it rests.
  2. Let rest 3 minutes on the pan. The fish will finish cooking and the juices will settle. Transfer to plates, spoon any pan juices over top, and garnish with more fresh dill.

Notes

Buy salmon that looks moist and smells like the ocean, not fishy. If your fillets are thin (under 1 inch), check at 10 minutes to avoid overcooking. This topping also works beautifully on trout or arctic char. Make the citrus dill mixture up to 4 hours ahead and refrigerate - the flavors actually improve.