Best Baked Lemon & Dill Salmon Recipe

Here’s a super easy salmon recipe that doesn’t require a marinade or tons of prep to get in the oven and on the table.  High protein, omega-3’s, bright lemony flavor and still great tasting leftover for tomorrow’s lunch.  And super affordable when salmon is on sale; which it always seems to have been for us lately.

Easy Baked Dill, Lemon & Caper Salmon |

I like to line my baking dish with foil to start ~ this will make clean up a cinch!

Wash your salmon and pat dry.  Place on foil lined baking sheet.  Grab a lemon, fresh (or dried) dill, capers, sea salt and pepper & garlic powder.

Baked Dill, Lemon and Caper Salmon |

If you’re not afraid of mustard, grab a jar of country dijon.  Smear about a tablespoon or so over the fish ~ makes an easy, delicious, secret weapon-style, layer of flavor.  Next, sprinkle on sea salt, pepper, garlic powder, dill and capers.  Spill a little caper juice on top. Go ahead; it won’t hurt.  Just a little.  Squeeze half the lemon over the dressed salmon and slice the other half thinly.  Dress the salmon with the sliced lemons and throw it in a cold oven.  Bake for 25 minutes at 400 degrees.

Enjoy right away, with a side of veggies for dinner, or the next day on top of field greens as a salad.

Easy Baked Dill, Lemon & Caper Salmon |

I love lemons…and salmon…and capers.  I hope you will, too!



Best Baked Lemon & Dill Salmon Recipe
Prep Time
Cook Time
Total Time
An easy, baked salmon recipe with bright lemon, briney capers, dill, salt and pepper. Couldn't get much easier than that!
: Dinner
Serves: 4
  • 1.5 lbs of salmon
  • 1 lemon - half juiced / half sliced thinly
  • 1 teaspoon fresh dill, chopped (or ½ teaspoon dried)
  • 1-2 teaspoon of capers (more is ok if you like capers!)
  • 1 tablespoon caper brine
  • Sea salt & cracked black pepper, to taste
  • ¼ - ½ teaspoon garlic powder, to taste
  • 1-2 tablespoons Extra Virgin Olive Oil, divided
  1. Line a baking sheet with foil, drizzle with 1 tablespoon of olive oil.
  2. Wash salmon and pat dry. Cut into 4 portions, place on the olive oil, skin side down.
  3. Squeeze the juice of half the lemon and drizzle the other tablespoon of olive oil evenly over the top of each piece.
  4. Sprinkle with garlic powder, salt, pepper, dill, capers and caper brine.
  5. Lay sliced lemons over the top.
  6. Put in a cold oven and bake for 25 minutes at 400 degrees (just don't pre-heat the oven).