Ingredients for Baked Salmon With Dill Mustard Sauce
- 1.5-2 lb salmon fillet
- 1 tablespoon extra virgin olive oil
- 1 teaspoon coarse salt
- ½ teaspoon fresh ground black pepper
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup chopped fresh parsley leaves
- 2 tablespoons Dijon style mustard
- 2 tablespoons chopped fresh dill weed
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt and ¼ teaspoon freshly ground black pepper
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How to Make Baked Salmon With Dill Mustard Sauce
- Preheat oven to 350°F (175°C).
- Line a baking pan with aluminum foil for easy cleanup.
- Wash a 1.5-2 lb salmon fillet and pat it completely dry with paper towels.
- Place a wire rack inside the baking pan. This allows for even cooking and crispy skin.
- Rub the salmon with 1 tablespoon of olive oil. Sprinkle with 1 teaspoon coarse salt and ½ teaspoon black pepper.
- Place the salmon skin-side down on the wire rack.
- In a medium bowl, whisk together: ½ cup mayonnaise, ¼ cup sour cream, ¼ cup chopped fresh parsley, 2 tablespoons Dijon mustard, 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours (or preferably overnight) to allow the flavors to meld.
- Bake the salmon, uncovered, for 12-15 minutes, or until a meat thermometer inserted into the thickest part registers 140-145°F (60-63°C).
- Carefully remove the salmon from the oven and let it rest for 2-3 minutes before transferring to individual serving plates.
- Serve immediately with the chilled dill mustard sauce.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
8g
Fat
39g
Carbs
2g
