Mustard Dill Salmon

Mustard dill salmon baked with a simple honey mustard topping and a crisp breadcrumb layer. An easy dinner ready in about 20 minutes.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Servings servings

Calories 343kcal

Author Adina

Preheat the oven to 400°F/ 200°C 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 ½ tablespoons honey + 1 garlic clove + juice of ½ lemon + ½ of the lemon zest + 1 small bunch of dill; 1 ½ tablespoons olive oil
Panko topping: In another small bowl, mix the Panko, remaining lemon zest, and smoked paprika.
1 ½ tablespoons Panko breadcrumbs + ¼ 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.

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.