Baked Salmon Dill Mustard (Printable)

Tender salmon fillets paired with a creamy dill and mustard sauce for a savory main dish.

# What You Need:

→ Fish

01 - 4 salmon fillets, approximately 6 oz each, skin on or off
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:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry and place skin-side down on the prepared baking sheet. Brush fillets lightly with olive oil and season with salt and freshly ground black pepper.
03 - Bake the salmon for 12 to 15 minutes until just cooked through and opaque in the center, adjusting time based on thickness.
04 - In a small bowl, whisk together Dijon mustard, whole grain mustard, mayonnaise, chopped dill, lemon juice, honey, and minced garlic until smooth and evenly mixed.
05 - Remove salmon from the oven, place fillets on plates, and spoon the dill mustard sauce over each. Garnish with extra dill and lemon wedges.
06 - Serve immediately accompanied by preferred sides such as roasted potatoes or steamed vegetables.

# Expert Advice:

01 -
  • The salmon cooks through while you're basically just whisking a sauce, so the whole thing feels effortless even when you're feeding guests.
  • That tangy-sweet mustard sauce tastes fancy enough for a restaurant but comes together in one small bowl with ingredients you probably already have.
  • It's naturally gluten-free, pescatarian-friendly, and works just as well on a weeknight as it does when you actually have time to breathe.
02 -
  • Dry that salmon before it hits the pan or it'll release moisture that stops it from cooking evenly—this single step changes everything about the texture.
  • Don't overbake the salmon trying to be safe; it'll keep cooking slightly after you remove it from the oven, and overcooked salmon tastes sad and dry no matter what sauce you put on it.
  • Make the sauce while the salmon bakes so you're not scrambling at the last second, but don't make it too far ahead or the dill will lose some of its brightness.
03 -
  • Bring your salmon out of the fridge about ten minutes before baking so it cooks more evenly and doesn't have cold spots in the middle.
  • The sauce tastes even better the next day when the flavors have gotten to know each other, so if you have leftovers, use them over cold salmon the following lunch.

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