Baked Tasmanian Salmon with Lemon and Dill
Tender Tasmanian salmon side baked with zesty lemon, aromatic dill, and garlic butter. A fresh regional favourite that cooks in under twenty minutes.
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Baking tray
- •Baking paper
- •Small bowl
- •Pastry brush
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 34 g
- carbs
- 2 g
- fibre
- 1 g
- protein
- 42 g
- calories
- 480 kcal
Instructions
- 1
Preheat your oven to 190°C (170°C fan-forced).
- 2
Line a large baking tray with baking paper.
- 3
Place the salmon skin-side down in the centre of the tray.
- 4
Whisk the melted butter, olive oil, minced garlic, lemon juice, salt, and pepper in a small bowl.
- 5
Brush the butter mixture evenly across the top and sides of the salmon.
- 6
Scatter half of the chopped dill and all capers over the fillet.
- 7
Arrange the lemon slices in an overlapping line down the centre.
- 8
Bake for 15 to 18 minutes until the flesh just flakes easily with a fork.
- 9
Scatter over the remaining fresh dill and serve immediately.
Chef's tips
Check the thickest section with a fork; the centre should remain slightly translucent for maximum succulence. If cooking four individual portions instead of a whole side, check the fish at the 12-minute mark.
Ingredient substitutions
- unsalted butter → extra virgin olive oil for a completely dairy-free dish
- fresh dill → freshly chopped flat-leaf parsley or tarragon
Storage
Store leftover cooked salmon in an airtight container in the fridge for up to two days.
Reheating
Reheat gently in a 150°C oven for 8 to 10 minutes, or enjoy chilled in a salad.
Common mistakes to avoid
- •Overcooking the salmon until chalky, which forces out unsightly white albumen proteins.
- •Failing to check for remaining pin bones along the centre seam before cooking.
Serving suggestions
Cooked Baked Tasmanian Salmon with Lemon and Dill?
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