Mustard dill salmon baked with a simple honey mustard topping and a crisp breadcrumb layer. An easy dinner ready in about 25 minutes.
This mustard dill salmon is one of those meals I make when I want something quick but still a bit special. My family loved it right away, mostly because of that sauce. It's sweet, tangy, and full of fresh dill, and honestly, I could spoon it over almost anything.
It's also very easy. Mix, spread, bake, done. No extra steps. I usually serve it with simple sides like fingerling potatoes and broccoli or Red Skin Mashed Potatoes and a quick salad.
Prep Time:ย 10 minutes |ย Cook Time:ย 15 minutes |ย Ingredients:ย 9 + olive oil + salt & pepperย |ย Servings:ย 4 |ย Difficulty:ย Easy
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Recipe ingredients
Salmon: Use fresh or thawed fillets, skin on or off. Pat them dry before seasoning so the topping sticks better. Try to use fillets of similar size so they cook evenly. Try Oven-Baked Salmon Pasta and Creme Fraiche Salmon Pasta, too.
Mustard: Use both Dijon and whole grain mustard for the best flavor and a bit of texture.
Dill: Fresh dill works best. Chop it finely so it spreads evenly. You can also serve the mustard salmon with Dill Lemon Rice.
Panko: Keeps the topping light and slightly crisp. Regular breadcrumbs are fine if that's what you have. You can also leave out the panko topping; you will still love the salmon.
Sauce idea: The mustard-dill mixture is also great uncooked. Serve it with smoked salmon or smoked trout. And if you like trout, check out this quick and creamy Smoked Trout Pasta Recipe.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make mustard dill salmon?
Step #1: Dry the salmon with paper towels and season them well. Place them in the roasting pan.
Step #2: Mix the mustard and dill sauce ingredients in a bowl and whisk in the olive oil.
Step #3: In another bowl, mix panko, paprika, and a bit of lemon zest.
Step #4: Top the salmon with the mustard dill topping.
Step #5: Sprinkle the fish fillets with the panko mixture.
Step #6: Bake for about 15 minutes until the salmon flakes easily with a fork. Don't overbake!
Tips
- Don't overbake the salmon. Check early; it should flake easily but still look juicy inside.
- Spread the topping evenly so every bite gets some of the sauce.
- If the top needs more color, broil for 1-2 minutes at the end.
- You can use the same topping on chicken breasts. Bake until the chicken is cooked through.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. You could use leftovers to make this Quinoa Salmon Salad.
Reheating
Reheat in the oven at 300ยฐF/ 150ยฐC until warmed through.
You can also use the microwave, but the topping will soften.
What to serve it with?
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๐ Recipe
Mustard Dill Salmon
Equipment
- Roasting pan about 10x6 inches/ 26x15 cm
- 2 Bowls
Ingredients
Salmon:
- 4 salmon fillets about 6.5 oz/ 185 g each, Note 1
- fine sea salt and ground black pepper
Topping:
- 1 tablespoon whole grain mustard
- 3 tablespoons Dijon mustard
- 1 ยฝ tablespoons honey
- 1 garlic clove
- ยฝ lemon zest and juice, Note 2
- 1 small bunch of dill
- 1 ยฝ tablespoons olive oil
- 1 ยฝ tablespoons Panko breadcrumbs Note 3
- ยผ teaspoon smoked paprika I prefer sweet paprika
Instructions
- Preheat the oven to 400ยฐF/ 200ยฐC and brush the baking dish with a little oil.
- Salmon: Dry the fillets with paper towels and sprinkle them generously with salt and pepper. Place them into the baking dish.4 salmon fillets + fine sea salt and ground black pepper
- Mustard dill topping: In a small bowl, mix the whole grain and Dijon mustard, honey, grated garlic, lemon juice, half of the zest, and the finely chopped dill. Slowly whisk in the olive oil until the mixture comes together.1 tablespoon whole grain mustard + 3 tablespoons Dijon mustard + 1 ยฝ tablespoons honey + 1 garlic clove + juice of ยฝ lemon + ยฝ of the lemon zest + 1 small bunch of dill; 1 ยฝ tablespoons olive oil
- Panko topping: In another small bowl, mix the Panko, remaining lemon zest, and smoked paprika.1 ยฝ tablespoons Panko breadcrumbs + ยผ teaspoon smoked paprika + remaining lemon zest
- Assemble the dish: Spoon the mustard dill topping over the salmon fillets and spread it evenly. Sprinkle with the Panko mixture.
- Bake the mustard dill salmon for about 15 minutes until the fish flakes easily with a fork and is just cooked through. Don't overbake it.
Notes
- Salmon: The fillets can weigh around 6.3-7 oz/ 180-200 g; the baking time will not change much, maybe a minute or two.
- Lemon: Use an unwaxed, preferably organic lemon, as you will need the zest.
- Panko breadcrumbs: You can also use regular breadcrumbs or leave the topping out altogether.
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