Dill and Lemon Crusted Salmon Recipe

If you’re searching for a dish that shines with fresh flavors and effortless elegance, this Dill and Lemon Crusted Salmon is exactly what you need. Imagine a tender, flaky salmon fillet topped with a zesty, herbaceous crust made from bright lemon zest and fragrant fresh dill. This recipe combines simplicity and sophistication, making it perfect for weeknight dinners or special occasions when you want something that impresses without stress. The delightful crunch of the crust paired with the rich, buttery salmon creates a mouthwatering experience that’s as uplifting as it is comforting.

Ingredients You’ll Need

This Dill and Lemon Crusted Salmon recipe calls for a handful of simple, fresh ingredients that come together beautifully. Each item plays an essential role—whether it’s providing vibrant color, fresh aroma, or that perfect seasoning balance that elevates the dish.

• Salmon fillets (4, 6 oz each): The star of the dish, fresh salmon ensures moist, flavorful results every time.
• Olive oil (2 tbsp): Adds a silky richness and helps the crust adhere to the fish.
• Lemon zest (zest of 1 lemon): Brings a bright, citrusy punch that livens up the salmon spectacularly.
• Fresh dill (2 tbsp, chopped): Delivers a fragrant, slightly grassy flavor that complements the fish perfectly.
• Garlic (2 cloves, minced): Provides a subtle warmth and depth without overpowering the fresh herbs.
• Salt and pepper (to taste): Essential seasonings to enhance all the natural flavors.
• Lemon wedges (for serving): Adds a fresh squeeze of juice just before eating for an extra zing.

How to Make Dill and Lemon Crusted Salmon

Step 1: Preheat the Oven

Start by setting your oven to 400°F (200°C) to ensure it’s hot and ready to create that perfect, flaky texture. Line a baking sheet with parchment paper to keep the salmon from sticking and make cleanup a breeze.

Step 2: Prepare the Crust

In a small bowl, whisk together the lemon zest, chopped dill, minced garlic, olive oil, and a pinch of salt and pepper. This mixture will become your wonderful crust, offering a burst of fresh, herbaceous flavors and a slight crunch once baked.

Step 3: Coat the Salmon

Pat the salmon fillets dry using paper towels to help the crust stick beautifully. Then, spread the lemon-dill mixture evenly over the top of each fillet, making sure every bite gets that delightful combination of citrus and herbs.

Step 4: Bake the Salmon

Place the coated salmon fillets on your prepared baking sheet and slide them into the oven. Bake for 12 to 15 minutes, or until the salmon turns opaque and flakes easily with a fork. This ensures a juicy interior beneath that flavorful crust.

Step 5: Serve

Transfer the salmon carefully to plates, garnish with fresh lemon wedges, and serve immediately. Each bite bursts with fresh, zesty, and aromatic goodness that feels as satisfying as it does healthy.

How to Serve Dill and Lemon Crusted Salmon

Garnishes

Simple garnishes can heighten the experience. Fresh lemon wedges are a classic choice, lending a vibrant acidity that wakes up the palate. A sprinkle of extra dill on top adds visual appeal and boosts the fresh herbal notes. For a pop of color, consider a few edible flowers or thinly sliced radishes on the side.

Side Dishes

This Dill and Lemon Crusted Salmon pairs beautifully with steamed seasonal vegetables, like asparagus or green beans, which offer a crisp contrast to the rich fish. A light, fluffy rice pilaf or herbed quinoa adds wholesome heartiness without overshadowing the delicate flavors of the crusted salmon.

Creative Ways to Present

For a fun twist, serve the salmon over a bed of mixed greens with a drizzle of lemon vinaigrette, turning it into a vibrant salad. Alternatively, present it alongside a colorful medley of roasted root vegetables or mashed cauliflower for elegance and comfort in one plate. You can also stack the salmon atop crispy potato cakes and garnish with the lemon-dill crust for a bistro-inspired touch.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, place them in an airtight container and store them in the refrigerator. The salmon will stay fresh for up to two days. Keep the lemon wedges separate to maintain their freshness and zing.

Freezing

While fresh is always best, you can freeze the cooked dill and lemon crusted salmon if needed. Wrap each fillet tightly in plastic wrap and aluminum foil or place in a freezer-safe bag. Frozen salmon can be stored for up to one month without losing too much flavor.

Reheating

To reheat, gently warm the salmon in a low oven at 275°F (135°C) for about 10–15 minutes to maintain moisture and keep the crust from becoming soggy. Avoid microwaving, as it tends to dry out the fish and dull the crisp texture of the crust.

FAQs

Can I use dried dill instead of fresh dill?

While fresh dill offers the brightest flavor and best texture for this crust, you can substitute dried dill in a pinch. Use about a teaspoon of dried dill but keep in mind the flavor won’t be as vibrant and the crust texture may be slightly different.

Is it possible to make this recipe without garlic?

Yes! Though garlic adds a subtle warmth, you can skip it if you prefer or have an allergy. To keep depth in flavor, consider adding a pinch of onion powder or a tiny bit of ginger for a different but complementary note.

What type of salmon is best for this recipe?

Wild-caught salmon like sockeye or coho offers excellent flavor and firm texture perfect for this dish, but farmed Atlantic salmon also works wonderfully and is more widely available. Just choose fillets that are fresh and uniform in thickness for even cooking.

Can I grill the Dill and Lemon Crusted Salmon instead of baking?

Grilling is definitely an option, though you’ll want to use a grill pan or foil to keep the crust intact. Cook over medium heat and watch carefully to avoid burning the herbs, flipping gently if needed.

How do I know when the salmon is fully cooked?

Look for opaque flesh that flakes easily when poked with a fork. The internal temperature should reach 145°F (63°C), but many cooks prefer to remove the salmon at about 130-135°F for a moist, tender texture, letting carryover heat finish cooking it.

Final Thoughts

This Dill and Lemon Crusted Salmon recipe has become one of my absolute favorites to share because it’s so quick to prepare yet endlessly satisfying. The fresh flavors brighten your plate and your mood, making it perfect for any occasion. I truly hope you give it a try and enjoy every delightful bite as much as I do!

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