Baked Dijon Mustard Salmon with Dill
on May 26, 2026
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Baked Dijon Mustard Salmon with Dill is on the docket for today! It’s a whole salmon fillet slow-roasted in the oven, and tossed with an olive oil and Dijon mustard marinade with punchy capers and finished with fresh dill. It’s tangy and comes together in no time. The dill gets added on top of the salmon towards the last minutes of cooking for a vibrant, floral finish.
If you’re looking for more salmon recipes, be sure to check out our Saffron Salmon with Shirazi Salad, One Pan Seared Salmon with Cherry Tomatoes, and Slow Roasted Salmon with Citrus and Capers.
Why You’ll Love This Recipe
- The Dijon mustard and caper brine combo adds saltiness and acidity
- The marinade takes less than 5 minutes to mix
- Includes minimal ingredients
- Can be prepared in one baking dish
- Easy to scale servings and prep ahead
- High in omega-3s and protein
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Salmon: You can opt to use skin on or off. We like to roast the fillet whole in the oven and flake off to serve, but you can also bake individual fillets.
- Dijon marinade: A mix of extra-virgin olive oil, Dijon mustard, capers, and caper juice with kosher salt and freshly cracked black pepper is poured over the salmon and slow-roasted. You want the marinade to be emulsified, so mix well so the oil is not separated.
- Fresh dill: Fresh chopped dill is added in the last 5 minutes so it wilts gently, and stays vibrant.
- Lemon (optional): If you want even more freshness to serve, squeeze some fresh lemon.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Emulsify the marinade: Shake or mix the olive oil with the mustard until completely combined and emulsified.
- Low and slow: Roast your salmon at a lower temperature, and for longer. This results in a silky, tender cooked fish.
- Prep: You can prepare this ahead of time and warm it up in the oven to serve. It can also be served cold.
- Storing: Store in an airtight container in the refrigerator for up to 2 days.
How to Make Dijon Salmon
Step 1: Preheat your oven and transfer your salmon to a baking dish lined with parchment paper. Season with salt and pepper.
Step 2: In a small bowl, whisk together the marinade ingredients, mixing constantly to emulsify. Pour over the salmon.
Step 3: Transfer to the oven to slow-roast for about 35 to 40 minutes, until flaky and cooked through.
Step 4: Towards the last 5 minutes of cooking, top with finely chopped dill. Flake your salmon and serve.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this Dijon salmon? We have you covered!
Dijon Salmon FAQs
No, the Dijon mustard can sit on the salmon as a marinade overnight. But if you are adding capers, the salt may work to cure the salmon. You can place it in the fridge for about an hour, but we would suggest not for any further time.
You may have overcooked the salmon. We recommend using an instant-read thermometer to check the temperature. Also, ensuring you are at a lower temp can help keep the salmon moist without drying out.
Dijon mustard adds a really tangy flavor to roasted salmon, with a hint of heat. The salmon also gets a lot of great color and char when cooking with the mustard, too.
More Fish Recipes
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Blackened Grouper Fish Sandwiches with Dill Tartar Sauce
Sauces & Dips
Easy 15 Minute Smoked Trout Dip
Fish & Seafood
Oysters with Yuzu Kosho Ponzu Mignonette
If you do make this Dijon Salmon recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Baked Dijon Mustard Salmon with Dill
Ingredients
- 1 pound salmon fillet, skin-on or skinless, pin bones removed
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil, plus a small drizzle for the dill finish
- 2 tablespoons Dijon mustard
- 2 tablespoons capers, plus 1 tablespoon caper brine
- 1/4 cup fresh dill, roughly chopped
- 1/2 lemon, for finishing, optional
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper. Pat your salmon completely dry with paper towels and place it skin-side down in the dish. Season generously with kosher salt and freshly ground black pepper.
- In a small bowl, whisk together olive oil, Dijon mustard, capers, and caper brine until the mixture is emulsified without any streaks of olive oil. Season with salt and pepper.
- Pour the marinade evenly over the salmon, spreading it to cover the top and sides. Place in the oven and roast for 35 to 40 minutes, until the fish is just cooked through and flakes gently at the thickest part, at 130 to 135 degrees using an instant-read thermometer.
Notes
- Emulsify the marinade: Shake or mix the olive oil with the mustard until completely combined and emulsified.
- Low and slow: Roast your salmon at a lower temperature, and for longer. This results in a silky, tender cooked fish.
- Prep: You can prepare this ahead of time and warm it up in the oven to serve. It can also be served cold.
- Storing: Store in an airtight container in the refrigerator for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a simple salmon recipe that I hope you enjoy! One pan with dijon, dill, and capers, enjoy!