Introduction Baked salmon is one of the most popular dishes due to its simplicity, speed, and nutritional qualities. Rich in protein and omega-3s, it makes for a balanced meal suitable for both a family lunch and a refined dinner. The success of baked salmon depends primarily on the cooking: just a few minutes too many are enough to dry out the flesh. With the right techniques and a few simple ingredients, you will get fish that is tender, juicy, and delicately flavored. 👨🍳 Chef's Tip from CuisinerTelUnChef To zest a lemon without the bitter white pith, use a quality zester. The zest provides an intense fragrance that completely transforms the marinade. Key Information Element Value Preparation 15 min Cooking 15 to 18 min Total time 30 min Difficulty Very easy Servings 4 people Ingredients 4 salmon fillets (150 to 180 g each) 2 organic lemons 2 cloves of garlic 3 tablespoons of olive oil 20 g of butter A few sprigs of fresh dill Salt, pepper As a side dish baby potatoes green beans asparagus basmati rice roasted vegetables Recommended Equipment a kitchen knife to prepare the side dishes a zester to collect lemon zest without the white part a cutting board to prepare your ingredients an oven-safe dish Preparation Step 1 – Prepare the ingredients Preheat the oven to 180°C (350°F). Wash the lemons thoroughly. Collect the zest using a zester. Then, squeeze the juice from one lemon. Finely mince the garlic. Step 2 – Prepare the marinade In a bowl, mix the olive oil, lemon juice, zest, garlic, salt, and pepper. Generously coat the salmon fillets. Let marinate for 10 to 15 minutes. 👨🍳 Chef's Tip from CuisinerTelUnChef Take the salmon out of the refrigerator 15 minutes before cooking. Fish at room temperature cooks more evenly and stays more tender. Step 3 – Cooking Place the fillets in a dish. Add a few knobs of butter. Arrange lemon slices and a few sprigs of dill on top. Bake for 15 to 18 minutes, depending on the thickness of the fillets. The flesh should remain slightly translucent in the center. Step 4 – Plating Serve immediately. Drizzle with the cooking juices. Add a few fresh lemon zest strips just before eating. The secrets to perfectly cooked salmon Do not overcook Salmon continues to cook slightly after being taken out of the oven. It is better to undercook it slightly than to have dry fish. Use organic lemons Zest provides an intense fragrance without bitterness when it comes from untreated lemons. Use a precise zester to collect only the colored part. Prefer gentle cooking A temperature of 180°C (350°F) helps maintain the fish's tenderness. Add herbs at the end of cooking Fresh dill retains all of its aromatic freshness this way. Variations Honey and mustard salmon Add a tablespoon of honey and a tablespoon of mustard to the marinade. Herbed salmon Use a mixture of dill, chives, and parsley. Mediterranean salmon Add cherry tomatoes, black olives, and capers. Asian salmon Replace the lemon with ginger, soy sauce, and some sesame seeds. What to serve with salmon? a creamy mushroom risotto homemade mashed potatoes a gratin dauphinois grilled vegetables a green salad a vegetable velouté as a starter Recipes to discover 🍛 Creamy Chicken Curry 🤘 Traditional Paella Valenciana Chef's tips Take the salmon out of the refrigerator 15 minutes before cooking. Avoid removing the skin before cooking: it protects the flesh. Add a drizzle of olive oil just before serving for even more indulgence. Storage Refrigerator: up to 2 days. Freezing: yes, preferably before cooking. Reheating: over low heat or in the oven at a low temperature. Nutritional values (approximate) Per 1 serving Quantity Energy 420 kcal Proteins 34 g Lipids 28 g Carbohydrates 3 g Fibers 1 g FAQ How long to bake a salmon fillet? About 15 to 18 minutes at 180°C (350°F), depending on its thickness. Can you use frozen salmon? Yes, after complete thawing in the refrigerator. How do you know if the salmon is cooked? Can you replace the dill? Yes, with chives, parsley, or tarragon. 🛒 Cook like a Chef with CuisinerTelUnChef To succeed with your baked salmon, equip yourself with the right utensils: Our zesters-graters — for perfect lemon zest without bitterness Our kitchen knives — to prepare side dishes with precision Our cutting boards — to work in the best conditions