Baked Dijon Mustard Salmon with Dill is today’s recipe: a whole salmon fillet slow-roasted in the oven, coated in a simple olive oil and Dijon mustard marinade, brightened with capers, and finished with fresh dill. The mustard gives tang and color while capers add a briny pop. Add the dill during the final minutes of cooking so it wilts slightly and stays vibrant.
If you want more salmon ideas, try similar recipes like Saffron Salmon with Shirazi Salad, One Pan Seared Salmon with Cherry Tomatoes, or Slow Roasted Salmon with Citrus and Capers.
Why You’ll Love This Recipe
- The Dijon mustard and caper combination brings bright acidity and salty depth.
- The marinade takes under 5 minutes to whisk together.
- Uses a short list of pantry-friendly ingredients.
- Everything cooks in one baking dish for easy cleanup.
- Easy to scale for more servings and simple to prep ahead.
- High in omega-3s and protein, making it nutritious and satisfying.
Recipe Ingredients
Below are the core ingredients and helpful notes for success.
- Salmon: Use a whole fillet or individual portions; skin-on or skinless both work. Roasting a whole fillet and flaking to serve is easy for a family-style presentation.
- Dijon marinade: Whisk extra-virgin olive oil, Dijon mustard, capers, and a splash of caper brine until emulsified, then season with kosher salt and freshly cracked black pepper.
- Fresh dill: Chop and add during the last 5 minutes of roasting for a bright, herbal finish.
- Lemon (optional): A squeeze at the end adds extra freshness if you like.
The full ingredient list with exact quantities is provided in the recipe card below.
Tips and Substitutions
- Emulsify the marinade: Whisk or shake the oil and mustard until fully combined so the oil doesn’t separate.
- Low and slow: Roast at a moderate temperature for a longer time to yield silky, tender salmon.
- Make ahead: The dish reheats well and can also be served chilled.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
How to Make Dijon Salmon
Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Pat the salmon dry and place it skin-side down in the dish. Season with kosher salt and freshly ground black pepper.
Step 2: In a small bowl, whisk together the olive oil, Dijon mustard, capers, and caper brine until the mixture is smooth and emulsified. Season to taste with salt and pepper. Pour the marinade evenly over the salmon, coating the top and sides.
Step 3: Roast the salmon for about 35 to 40 minutes, or until it flakes easily at the thickest part. For slightly less-done, aim for an internal temperature of about 130–135°F (54–57°C) with an instant-read thermometer.
Step 4: In the last 5 minutes of roasting, sprinkle the chopped fresh dill over the salmon so it softens but keeps its bright flavor. Flake and serve warm.
Complete, step-by-step instructions and exact measurements are available in the recipe card below.
Serving Recommendations
Serve this Dijon salmon with simple, complementary sides. Suggestions:
- Roasted Delicata Squash Salad with fennel and radicchio
- Paprika roasted baby potatoes
- Marinated tomatoes or a crisp green salad
- Grilled artichokes with lemon-garlic aioli
- Quick marinated butter bean salad or a Green Goddess salad
Dijon Salmon FAQs
It’s not recommended to marinate salmon with capers and their salty brine overnight, as the salt can begin to cure the fish. If you need extra time, refrigerate for up to an hour. For longer prep, keep the marinade separate and apply just before cooking.
Dryness usually comes from overcooking. Check doneness with an instant-read thermometer and roast at a moderate temperature for a gentler result. Pull the fish at around 130–135°F for moist, flaky salmon.
Dijon adds tang, a subtle heat, and helps the surface develop color while roasting. Combined with oil and capers, it creates a flavorful, well-balanced coating for the fish.
More Fish Recipes
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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 the oven to 350°F (175°C). Line a baking sheet with parchment paper. Pat the salmon dry and place it skin-side down. Season generously with kosher salt and freshly ground black pepper.
- Whisk together the olive oil, Dijon mustard, capers, and caper brine until fully emulsified and smooth. Season to taste with salt and pepper.
- Pour the marinade evenly over the salmon, spreading to cover the top and sides. Roast for 35–40 minutes, until the fish flakes at the thickest part or reaches about 130–135°F for a moist finish.
- In the last 5 minutes of cooking, scatter the chopped dill over the salmon so it softens while remaining bright. Flake and serve, finishing with a squeeze of lemon if desired.
Notes
- Emulsify the marinade: Mix the oil and mustard until fully combined to avoid separation.
- Low and slow: A moderate oven temperature and longer roasting time yield tender, silky salmon.
- Make ahead: You can prepare in advance and reheat, or serve chilled.
- Storage: Refrigerate in an airtight container for up to 2 days.
Nutrition
Calories: 582 kcal, Carbohydrates: 4 g, Protein: 46 g, Fat: 42 g. Nutrition figures are estimates and should be used as a guide.