Baked Salmon Dill Mustard (Printable Version)

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

# What You’ll Need:

→ Fish

01 - 4 salmon fillets (6 oz each), skin on or off
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Sauce

04 - 3 tablespoons Dijon mustard
05 - 2 tablespoons whole grain mustard
06 - 3 tablespoons mayonnaise
07 - 2 tablespoons fresh dill, finely chopped
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon honey
10 - 1 garlic clove, minced

→ Garnish

11 - Lemon wedges, for serving

# Directions:

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 with olive oil and season with salt and pepper.
03 - Bake the salmon for 12 to 15 minutes, until just cooked through and opaque at the center. Cooking time varies with fillet thickness.
04 - In a small bowl, whisk together Dijon mustard, whole grain mustard, mayonnaise, dill, lemon juice, honey, and minced garlic until smooth.
05 - Remove salmon from oven, plate fillets, and spoon the dill and mustard sauce generously over. Garnish with extra dill and lemon wedges.

# Top Tips:

01 -
  • The sauce tastes restaurant-quality but takes less time than ordering takeout.
  • You get healthy omega-3s without feeling like you're eating something virtuous.
  • It looks elegant on the plate, which means you can actually impress people without much effort.
02 -
  • Don't skip patting the salmon dry—I learned this the hard way when a soggy fillet steamed instead of baked, and the texture was all wrong.
  • The mustard sauce can curdle if you whisk in hot fish oil, so always make it while the salmon bakes or have it ready beforehand.
  • Overcooked salmon is a tragedy that's easy to prevent: start checking at 12 minutes and remember it keeps cooking slightly after you remove it.
03 -
  • If your sauce breaks or looks curdled, start fresh with a clean bowl and whisk in a tiny bit of water to bring it back to silky life.
  • Skin-on salmon crisps beautifully in a hot oven and acts as an insulator—don't peel it off before cooking, even if you plan to remove it at the table.

Return