Oven-Baked Salmon — with Lemon and Dill, Juicy in 15 Minutes
Salmon fillets on a tray, brushed with olive oil, salted, lemon slices and dill on top, 200 °C for 12 minutes for 150 g fillets. Done when the flesh flakes with a fork but is still slightly translucent in the centre. Salmon keeps cooking after it comes out — better a minute early.
Salmon is the fish that even people who never cook fish will cook, and it is done in the oven in 15 minutes. What dries it out is only time: a 150 g fillet needs 12 minutes, not 25. With lemon, dill and vegetables on the same tray it is a complete supper — and the tray wipes clean with a paper towel.
Ingredients
- 4 pieces Salmon fillets (about 150 g each, skinless)
- 2 tbsp Olive oil
- 1 piece Lemon
- ½ bunch Dill
- 2 pieces Garlic cloves
- 1 tsp Salt
- Pepper
- 300 g Green beans
- 250 g Cherry tomatoes
- 1 tbsp Butter
Method
- 1
Start the vegetables
Preheat the oven to 200 °C. Toss the beans and tomatoes with 1 tbsp oil and salt, spread on a lined tray and roast 10 minutes.
- 2
Season the salmon
Pat the salmon dry, brush with the remaining oil, salt and pepper. Slice the garlic and cut the lemon into thin slices, roughly chop the dill.
- 3
Onto the tray
Take out the tray, push the vegetables aside, lay the salmon fillets between them. Garlic, lemon slices and half the dill on the salmon, a small piece of butter on each.
- 4
Bake
Bake 12 minutes. The salmon is done when it flakes with a fork and the centre is just no longer raw but still slightly translucent. Thicker fillets 2 minutes longer.
- 5
Serve
Remaining dill over, squeeze the lemon. With rice, boiled potatoes or bread.
Tips
- Salmon keeps cooking for 2 minutes after it comes out. If it looks 'done' in the oven, it is overcooked on the plate. Better 1 minute early — it is perfect at 50 °C core temperature.
- Toppings to rotate: honey mustard (1 tbsp honey, 1 tbsp mustard, 1 tsp soy sauce), teriyaki, pesto or miso butter. All brushed on for the last 5 minutes.
- Frozen salmon fillets from Migros or Coop are often better than 'fresh' from the counter, because they were frozen straight after catching. Thaw overnight in the fridge.
What can I substitute?
Swiss-farmed trout and char are the regional choice — thinner, 8 minutes. Cod is leaner, 10 minutes, and needs more butter.
For anyone who dislikes dill. Parsley with lemon is neutral and always works.
Roast broccoli and asparagus 10 minutes ahead like the beans. Sliced courgette goes on with the salmon.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
How long does salmon need in the oven?
At 200 °C about 4 minutes per centimetre of thickness: a 150 g fillet 3 cm thick needs 12 minutes, a thin tail piece 8. It is done at 50 to 52 °C core temperature — the flesh flakes but is still moist and translucent inside.
Why does my salmon turn out dry?
Too long in the oven. Salmon is rich in fat and stays juicy a long time, but from 60 °C the white protein seeps out and the flesh turns stringy. 12 minutes, not 20, and let it finish on the plate. Oil or butter on top protects it further.
Skin on or off in the oven?
Either works. Skin side down, it protects the flesh from the hot tray and peels off after baking. Skinless is handier to eat — then baking paper or oil on the tray so nothing sticks.
How much does oven salmon cost per person?
About 6 to 8 CHF per person with salmon from the chiller or freezer aisle and vegetables. Swiss trout is a little cheaper and local.
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