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Roasted Dill Salmon

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5 from 1 review

  • Author: Ingrid DeHart
  • Total Time: 17 minutes
  • Yield: 3 servings 1x


In this simple recipe, fresh salmon is roasted in the oven with a tangy, lemon, dill, turmeric sauce that is so good it will become one of your favorite weeknight meals.


  • 1 pound, center-cut salmon fillet, skin off
  • Celtic sea salt
  • Black pepper
  • 1/4 cup fresh lemon or lime juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons gluten free tamari or soy sauce
  • 2 tablespoons organic maple syrup
  • 3 tablespoons chopped fresh dill or 1 tablespoon dried dill
  • 1 large garlic clove, crushed
  • 1/4 teaspoon ground turmeric (optional)


  1. Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don’t disperse and burn) and line it with parchment paper. If you only have a big pan, make a small tray with parchment paper or aluminum foil just large enough to hold the salmon and put it on the larger baking sheet.
  2. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.
  3. Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes, (marinating is optional but not necessary)
  4. Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime and drizzle the pan juices over the salmon.
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Main Dish
  • Cuisine: Paleo, Gluten Free, Dairy Free