Baked Dijon Mustard Salmon with Dill is on the menu today. A whole salmon fillet is slow-roasted in the oven, then dressed in an olive oil and Dijon mustard marinade with bright capers and finished with fresh dill. The result is tangy and vibrant, and the dill is added in the final minutes of cooking to preserve its fresh, floral flavor.
If you enjoy salmon, try other 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 brine add bright acidity and savory depth.
- The marinade takes less than five minutes to prepare.
- Minimal ingredients for maximum flavor.
- Everything cooks in one baking dish for easy cleanup.
- Simple to scale for more servings and suitable for prepping ahead.
- Rich in omega-3s and a good source of protein.
Recipe Ingredients
Below are the ingredients with tips and substitutions to help you get the best result.
- Salmon: Use skin-on or skinless fillet. Roasting a whole fillet and flaking to serve is easy, but individual fillets work as well.
- Dijon marinade: Combine extra-virgin olive oil, Dijon mustard, capers, and a bit of caper brine. Emulsify the mixture so the oil and mustard bind together for an even coating.
- Fresh dill: Add chopped dill in the last five minutes to keep its color and fragrance.
- Lemon (optional): A squeeze of lemon at the end brightens the dish.
The full ingredient list with exact quantities is in the recipe card below.
Tips and Substitutions
- Emulsify the marinade: Whisk or shake the oil and Dijon until fully combined so the oil doesn’t separate.
- Low and slow: Roast at a lower oven temperature for longer to achieve silky, tender salmon.
- Prep ahead: You can make the salmon in advance and gently rewarm it, or serve it chilled.
- Storing: Keep leftovers in an airtight container in the refrigerator for up to two days.
How to Make Dijon Salmon
Step 1: Preheat the oven to 350°F. Line a baking dish with parchment paper, pat the salmon dry, place it skin-side down, and season with salt and pepper.
Step 2: Whisk olive oil, Dijon mustard, capers, and caper brine until emulsified. Season with salt and pepper, then pour over the salmon, coating the top and sides.
Step 3: Roast for 35 to 40 minutes, until the salmon flakes easily and reaches about 130–135°F at the thickest part for a moist, tender finish.
Step 4: In the last five minutes of cooking, scatter the chopped fresh dill over the top so it softens slightly but remains bright. Flake the salmon and serve.
Full step-by-step instructions and measurements are available in the recipe card below.
Serving Recommendations
Ideas for sides that pair well with this Dijon salmon:
- Simple roasted delicata squash salad with fennel and radicchio.
- Paprika roasted baby potatoes.
- Easy marinated tomatoes.
- Grilled artichokes with lemon-garlic aioli.
- Marinated butter bean salad.
- Green Goddess salad.
Dijon Salmon FAQs
We don’t recommend leaving the mustard-and-caper marinade on the salmon overnight. The capers’ salt can begin to cure the fish. Up to an hour in the refrigerator is fine, but avoid longer marinating times for best texture.
Overcooking is the most common cause. Use an instant-read thermometer and roast at a lower temperature to keep the salmon moist and silky.
Dijon adds tang and subtle heat while helping the salmon develop color during roasting. It creates a bright, savory coating that complements the fish.
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Recipe Card
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. Line a baking dish 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 streak-free. Season with salt and pepper.
- Spread the marinade evenly over the salmon. Roast for 35 to 40 minutes, until the fish flakes gently at the thickest part and reaches 130–135°F with an instant-read thermometer.
- In the final five minutes of cooking, sprinkle the chopped dill over the salmon. Remove, flake, and serve with an optional squeeze of lemon.
Notes
- Emulsify the marinade: Mix the oil and mustard until completely combined.
- Low and slow: A lower oven temperature yields a more tender texture.
- Prep: Make ahead if needed; rewarm gently or serve cold.
- Storing: Refrigerate in an airtight container for up to two days.
Nutrition
Nutrition information is an approximation.