Baked Dijon Mustard Salmon with Dill
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.
Servings: 2
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
Calories: 582kcal | Carbohydrates: 4g | Protein: 46g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Cholesterol: 125mg | Sodium: 491mg | Potassium: 1218mg | Fiber: 2g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 20mg | Calcium: 59mg | Iron: 3mg