Side of Salmon with Fresh Dill and Garlic

This simple combination of fresh ingredients results in a dill garlic salmon that will wow your guests!

I always say there is nothing more regal than bringing a side of salmon to the table. I get such oohs and ahhs as my guests crane their necks to see what type I’ve made. Growing up, my mother would always make the most delicious marinated salmon for Yom Tov, which we called Yom Tov salmon. We all looked forward to it tremendously! My mother-in-law also loves making salmon, but she makes huge sides of salmon all the time and experiments with many different flavors.

It took me a long time to get to the point of making a whole side, as it serves a large crowd (15-20 people). If you don’t have so many eaters, that doesn’t have to stop you. The leftovers can be served the next day at another meal or can be repurposed by flaking into a salad or even a pasta dish. You can also feel free to halve this recipe and use it on smaller pieces of salmon fillet or a small side instead, just make sure you adjust the baking time accordingly or it may get overcooked.

Over the years, I’ve had lots of fun experimenting with different salmon toppings and I’ve come to the conclusion that simpler is better. Though salmon is an incredible blank canvas, using simple, bold flavors works best. 

This salmon uses my absolute favorite combination of dill, garlic and lemon juice. When I made this recipe I kept the flavors as pure as possible, as I really wanted the dill and garlic to shine. Of course, you can easily play around with the recipe. If you like spice, add some slices of jalapeno peppers; for an extra zing, you can try sun-dried tomatoes. 

Salmon is best served fresh and shouldn’t be frozen. You can combine the ingredients in advance and then pour it over the fish and bake right before Shabbos or Yom Tov. You can also make the whole thing a few days in advance, cover it well and put in the fridge. Remove it from the fridge a little while before serving it, so it’s not so cold. 

It’s always best to use fresh ingredients, and fresh garlic and dill make a world of a difference in taste, texture and presentation. However, if you can’t do fresh, frozen cubes are the next best thing. Dried dill is a last-resort option but know that the taste will be compromised. Even if you can’t get fresh dill, at least try to use fresh garlic (and not garlic powder). 

As always, it’s best to use a good-quality real baking sheet. It makes all the difference, as it prevents the salmon from getting soggy.

I love to serve this dill garlic salmon with a fresh, vibrant salad. My summery spinach and strawberry salad is a great accompaniment. 

garlic dill side salmon

Side of Salmon with Fresh Garlic Dill and Garlic

This simple combination of fresh ingredients results in a dill garlic salmon that will wow your guests!
Print Recipe


  • 1 side of salmon, approx 2-4 lbs.
  • 2 tsp olive oil
  • Juice of 1 lemon (about 2 tablespoons)
  • Salt and pepper, to taste
  • 1 cup fresh dill, roughly chopped (OR 10 frozen cubes, thawed OR 2 tbsp dried dill)
  • 6 garlic cloves, minced (OR 6 frozen cubes, thawed)


  • Preheat oven to 400℉.
  • Place salmon on a cookie sheet. Drizzle with olive oil, lemon juice, salt and pepper.
  • Spread dill and garlic on top.
  • Bake for 25 minutes or until fish flakes with fork and is opaque in the center. If you want it extra crispy on top, you can broil for an additional 2 minutes.


If making a smaller side of salmon or individual fillets, make sure to check on it after 10-12 minutes and continue checking every few mintues so it does not become overcooked.

Recipe by Faigy Murray |

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