Baked Tasmanian Salmon Tails with Lemon & Dill

Preparation time: 10 minutes Cooking time: 40 minutes min.


The name says it all.


  • Cold Pressed Virgin Greek Olive Oil
  • Salt and freshly cracked Pepper
  • Fresh Dill or Dill Tips (dried)
  • Tasmanian Salmon Tails - one per person
  • Lemon


Use a baking dish just large enough to snugly hold the salmon tails that you are baking.

Cover bottom of dish with olive oil, sprinkle liberally with salt, pepper and dill.

Carefully place tails into dish to fit snugly. Drizzle with olive oil then sprinkle coating of salt, pepper and dill.

Cut Lemon into 8 wedges, place a wedge between dish and meat part of fish, place extra wedges on top of fish and/or inbetween fish.

Cover dish (either with a fitted lid preferably or tightly covered with alfoil).

Bake at 180oC at top of oven shelving for min. 40 minutes - it will depend on the amount of fish you are cooking and how well you like your fish cooked.

If you like crispy skin on your fish just take the cover off for the last 10 minutes of cooking.

Serve with baked or mashed potatoes, vegetables or salad. Is even nice on top of pasta. Drizzle the left over oil in the pan over your choice of serving suggestion, and of course, over the fish.

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