Baked Salmon Dill Mustard (Printable)

Oven-baked salmon with creamy dill mustard sauce, perfect for a healthy elegant main course.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (6 oz each), skin on or off as preferred
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 (plus extra for garnish)
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon honey
10 - 1 garlic clove, minced

→ Garnish

11 - Lemon wedges, to serve

# How-to Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry and place them skin-side down on the prepared baking sheet. Brush with olive oil and season with salt and pepper.
03 - Cook the salmon for 12 to 15 minutes until opaque and cooked through, adjusting time based on thickness.
04 - While the salmon bakes, whisk together Dijon mustard, whole grain mustard, mayonnaise, chopped dill, lemon juice, honey, and minced garlic until smooth.
05 - Remove salmon from the oven, plate fillets, and spoon sauce generously on top. Garnish with extra dill and lemon wedges.

# Expert Pointers:

01 -
  • The sauce comes together in under five minutes and tastes like you've been working all day—that's the kind of kitchen magic everyone deserves.
  • Omega-3s, protein, and actual flavor in the same plate means you're not sacrificing anything for health.
  • It's elegant enough for guests but so straightforward you can make it on a Tuesday night without thinking.
02 -
  • Don't skip patting the salmon dry—moisture on the surface prevents any browning and makes everything steam rather than bake, which changes the entire texture and how the fish eats.
  • Fresh dill makes a visible and taste-able difference; if you're using dried, cut the amount to a tablespoon and accept that the sauce will be slightly more mustard-forward and less herbaceous.
  • The oven temperature matters more than the exact time—every oven runs different, so visual cues (the fish going opaque) matter more than the clock.
03 -
  • Make the sauce while the fish bakes—timing them together means everything comes to the table at the moment it should, when the salmon is still warm enough to truly embrace the sauce.
  • If your salmon fillets are uneven in thickness, fold the thin end under itself before baking so everything cooks at the same rate and stays moist throughout.

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