Baked Salmon Dill Mustard (Print)

Oven-baked salmon fillets finished with a creamy dill and mustard sauce for a flavorful, healthy dish.

# What You Need:

→ Fish

01 - 4 salmon fillets (approximately 6 oz each), skin optional
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Sauce

05 - 3 tablespoons Dijon mustard
06 - 2 tablespoons whole grain mustard
07 - 3 tablespoons mayonnaise
08 - 2 tablespoons fresh dill, finely chopped
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon honey
11 - 1 garlic clove, minced

→ Garnish

12 - Lemon wedges, for serving
13 - Additional fresh dill, for garnish

# How to Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry and arrange skin-side down on the prepared baking sheet. Brush evenly with olive oil and season with salt and black pepper.
03 - Place the salmon in the oven and bake for 12 to 15 minutes, until the flesh is opaque and flakes easily with a fork.
04 - While salmon bakes, whisk together Dijon mustard, whole grain mustard, mayonnaise, fresh dill, lemon juice, honey, and minced garlic until smooth.
05 - Remove salmon from oven, plate fillets, and spoon the dill mustard sauce generously over each. Garnish with extra dill and lemon wedges.

# Expert Advice:

01 -
  • The sauce tastes like restaurant food but comes together in under five minutes with ingredients you probably already have.
  • Salmon cooks so fast that dinner goes from bare pan to plated in under 30 minutes, and somehow feels special anyway.
  • That tangy-creamy-herbaceous combo is addictive enough that people will ask for the recipe, and you'll love admitting how simple it actually is.
02 -
  • Overcooked salmon turns grainy and sad—pull it out when it's still slightly translucent inside, because carryover cooking finishes the job while you plate.
  • If you make the sauce more than an hour ahead, the dill starts to oxidize and turns an unappetizing gray-green; make it while the salmon roasts for the best color and freshness.
03 -
  • Buy salmon from a fishmonger if you can, and ask them to recommend the thickest fillets available—they cook more evenly and stay moister.
  • If your oven runs hot, drop the temperature by 10 degrees and check the salmon a minute or two earlier than the recipe suggests.

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