Ready in just 20 minutes, this oven-baked salmon recipe is delicious with a warm whole-grain salad or a crisp green salad. Baking the fish directly over the lemon slices infuses it with fresh citrus flavor, while toasting the butter in the oven first imparts a nutty, caramelized taste.
Using the right baking dish size is also key to this recipe. Ideally, you want the salmon to cover as much surface area as possible in the dish so that it can soak up as much of the lemon-butter sauce as possible. For a one-pound salmon fillet, we used a 7 ½ x 6-inch Staub baking dish.
If you’ve ever struggled to remove the skin from a fish fillet, you’ll love our brilliant hack for removing it.
How to Make It
Preheat oven to 475 degrees.
Place butter in baking dish. Bake until melted and bubbling, about 5 minutes.
Remove from oven; add white wine and arrange lemon slices on bottom of dish. Season salmon with salt and pepper; place in baking dish skin side up. Bake for 4 minutes.
Remove from oven; peel off skin (it should release easily). Using a wide spatula, carefully flip fish over. Place several lemon slices over top and bake until desired degree of doneness (about 2 to 3 minutes for medium).
Divide fillet into three equal-sized portions. Sprinkle over fresh dill and serve with lemon slices
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CookL: CG
