Marry Me Salmon with Garlic Lemon

The kitchen was filled with the brightest aroma of garlic and lemon while I stood there watching the oven door, completely captivated. My partner wandered in from the living room, following that incredible scent, and asked what smelled so heavenly. That was the moment I knew this simple salmon recipe had become something special in our house. We sat down to eat and took one bite before both going completely silent. Then they looked at me and asked if this was the dish that supposedly makes people propose, and honestly, I believe it.

Last Valentine's Day, I decided to make this instead of dealing with crowded restaurants and overpriced prix fixe menus. The salmon came out perfectly tender, flaking apart under my fork with that gorgeous golden crust from the broiler. We ended up eating by candlelight at our tiny kitchen table, and it was somehow more memorable than any fancy dinner out would have been. Now it has become our go-to for celebrating small moments and big wins alike.

Ingredients

• 2 salmon fillets: Wildcaught gives you the best flavor and texture, though farmraised works perfectly fine too
• 2 tablespoons olive oil: Avocado oil is a great substitute if you prefer a higher smoke point
• 2 cloves garlic, minced: Fresh garlic is nonnegotiable here for that aromatic punch
• 2 tablespoons freshly squeezed lemon juice: Bottled juice simply cannot replicate the bright zing of fresh lemons
• 1 teaspoon sea salt: Kosher salt works beautifully if that is what you have on hand
• 1/2 teaspoon freshly cracked black pepper: Whole peppercorns freshly ground make all the difference
• 1/4 cup fresh dill, chopped: Parsley or basil can step in if you are not a dill fan

Instructions

Heat things up:

Preheat your oven to 400°F and line a baking sheet with parchment paper for effortless cleanup

Whisk up the magic:

In a medium bowl, combine the olive oil, garlic, lemon juice, salt and pepper, then let it sit for about 5 minutes to let the flavors become friends

Position your salmon:

Place the fillets skinside down on your prepared baking sheet, leaving room for any vegetables you might want to roast alongside

Get saucy:

Brush each fillet generously with that garlicky lemon marinade, making sure every inch gets coated

Add the herbs:

Sprinkle the fresh dill evenly over both fillets, letting some fall onto the baking sheet to perfume the whole dish

Bake to perfection:

Slide the sheet into the oven for 15 to 20 minutes until the salmon is opaque and flakes easily when you test it with a fork

Rest and serve:

Let the salmon rest for 2 to 3 minutes before serving with an extra squeeze of fresh lemon juice

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My friend Sarah was skeptical about salmon until I made this for her during a particularly stressful week. She texted me the next day asking for the recipe because her husband kept talking about it. Now she makes it every Sunday and says it has become their little reset button for the week ahead.

Choosing the Right Salmon

I have learned through countless grocery store runs that wildcaught salmon has a richer, more complex flavor that really shines in simple preparations like this one. Farmraised salmon tends to be milder and fattier, which is not necessarily bad but does require different seasoning. If you can find it, king salmon is absolutely luxurious here, though sockeye gives you that gorgeous deep red color that photographs beautifully.

Perfect Side Dish Pairings

Roasted asparagus spears arranged around the salmon pick up all those delicious pan juices while they cook. Sometimes I toss in cherry tomatoes that burst in the oven, creating little pockets of sweetness. A simple arugula salad with lemon vinaigrette cuts through the richness nicely, or you can go with cauliflower rice if you are keeping things low carb.

Making It Ahead

You can whisk the marinade together up to a day in advance and store it in the refrigerator. The salmon itself is best cooked fresh, but I have marinated it for up to an hour before baking with excellent results. Leftovers, if you somehow have any, rebeat beautifully in a low oven or can be flaked into salads the next day.

• Extra dill can be chopped and frozen for future recipes
• Lemon halves can be squeezed into ice cube trays and frozen for later
• The marinade works beautifully on other fish like cod or trout

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Whether you are actually trying to get someone to propose or just want a dinner that makes people feel special, this salmon delivers every single time. The best recipes are the ones that bring people together, and this one has never let me down.

Recipe FAQ

→ Why is this called Marry Me Salmon?

The name suggests this dish is so delicious it might inspire a marriage proposal. The combination of flavors—garlic, lemon, and fresh dill—creates an impressive yet approachable main course that's perfect for romantic dinners or special occasions when you want to show someone you care.

→ Can I use frozen salmon fillets?

Yes, frozen salmon fillets work well. Thaw them completely in the refrigerator overnight before preparing. Pat them dry with paper towels before applying the marinade to ensure the seasoning adheres properly and the fish cooks evenly.

→ What temperature should salmon be cooked to?

Salmon is perfectly cooked when it reaches an internal temperature of 145°F (63°C). Visual cues include the flesh turning opaque throughout and flakes easily when tested with a fork. Avoid overcooking, as this can dry out the fish.

→ Can I substitute fresh dill with other herbs?

Absolutely. Fresh parsley, basil, or tarrona work beautifully as alternatives. Use dried herbs if fresh aren't available, but reduce the quantity to about one-third since dried herbs are more concentrated in flavor.

→ What sides pair best with this salmon?

Roasted vegetables like asparagus, bell peppers, or Brussels sprouts complement the bright flavors. Rice pilaf, quinoa, or mashed potatoes make hearty accompaniments. A light arugula salad with lemon vinaigrette provides a fresh contrast to the rich salmon.

→ How long can I marinate the salmon?

While this dish calls for a brief 5-minute rest, you can marinate the salmon for up to 30 minutes before baking for deeper flavor absorption. Avoid marinating longer than an hour, as the acid in the lemon juice can begin to break down the texture of the fish.