Baked salmon makes the perfect weeknight main
After a long day, I want something flavourful that doesn’t keep me in the kitchen for hours. Baked salmon with dill and mustard sauce is my answer most weeknights. The recipe is simple, quick to prepare, and uses only a handful of ingredients that I usually keep on hand. The oven does most of the work, leaving me time to set the table or throw together a quick salad.
The combination of salmon with dill and mustard feels fresh yet comforting. The mustard adds gentle heat and depth, while dill brings brightness that cuts through the natural richness of salmon. Together they make a sauce that transforms a fillet into something that feels restaurant-worthy, even though it’s ready in under half an hour. It’s also a dish that pairs easily with a wide range of sides, especially autumn favourites like pumpkin mash or a gratin.
Ingredients needed for this recipe
- 4 salmon fillets (around 600 g total), skin on
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons wholegrain mustard
- 150 g Greek yoghurt
- Juice of ½ lemon
- 2 tablespoons fresh dill, finely chopped
- 1 teaspoon honey
- 1 garlic clove, crushed
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Method
Start by preheating the oven to 200°C. A hot oven ensures the salmon cooks quickly without drying out. Line a baking tray with parchment paper, which makes cleaning up far easier at the end of the evening.
For the sauce, whisk together Dijon mustard, wholegrain mustard, Greek yoghurt, lemon juice, dill, honey, garlic, salt, and pepper in a bowl. The yoghurt gives the sauce creaminess without heaviness, while the mustards layer tang and a subtle spice. Always taste at this stage and adjust the lemon or honey depending on how sharp or mellow I want it.
Place the salmon fillets skin-side down on the prepared tray, brush each one lightly with olive oil, and spoon the sauce generously over the top. The sauce acts as a protective layer while baking, keeping the fish moist and flavourful.
The tray goes into the oven for 12–15 minutes, depending on thickness. Check by inserting a fork into the thickest part of a fillet — the flesh should flake easily but still look just slightly translucent in the centre. Overcooked salmon can turn dry, so I always err on the side of taking it out earlier and letting it rest for a minute.
Once baked, garnish with a little extra dill and serve immediately. The sauce thickens slightly in the heat of the oven, clinging to the salmon and creating a dish that looks like it took far more effort than it did.
Wine and beer pairings
For wine, a Sauvignon Blanc is my go-to with this recipe. Its crisp acidity and citrus notes echo the lemon and dill, lifting the whole dish. A Pinot Grigio is another excellent choice, offering a clean finish that complements the creamy mustard sauce without overpowering it.
For beer, I recommend a Kölsch — its light body and subtle fruitiness mirror the freshness of the salmon. Another good option is a wheat beer, which has gentle spice and smoothness that pairs well with mustard and dill. Both choices keep the pairing lively and refreshing.
Frequently asked questions about baked salmon
Can I make this with salmon steaks instead of fillets?
Yes, though you’ll need to increase the cooking time slightly depending on thickness.
Can I substitute dried dill for fresh?
You can, but I find dried dill less vibrant. If using dried, reduce the quantity to 1 teaspoon.
Is this recipe good for meal prep?
Definitely. Baked salmon keeps well in the fridge and is delicious cold in salads or wraps the next day.
What if I don’t have Greek yoghurt?
Sour cream or crème fraîche work well as substitutes, both giving creaminess with a slight tang.
Tips for success
Pat the salmon dry before adding the sauce, so it sticks well during baking. Don’t skip the honey, it balances the mustard and lemon, keeping the sauce rounded rather than sharp. Watch the timing closely; salmon can overcook quickly in a hot oven.
Storage and reheating
Leftovers can be stored in the fridge for up to three days. I prefer eating them cold in a salad, but if reheating, do so gently in a low oven (150°C) covered with foil to prevent drying out. Microwaving is possible but can toughen the texture.
Pumpkin side dish pairings
This salmon is wonderful with Pumpkin with Lemon and Dill, which mirrors the fresh herb flavour in the sauce. For a creamier option, I often pair it with Pumpkin Mash with Roasted Garlic and Thyme, adding earthy depth that balances the fish perfectly.
Baked Salmon with Dill and Mustard Sauce
Ingredients
- 4 Salmon fillets skin on
- 2 tbsp Olive oil
- 2 tbsp Dijon Mustard
- 2 tbsp Wholegrain Mustard
- 150 g Greek Yoghurt full fat, thick
- ½ Lemon juiced
- 2 tbsp Fresh dill finely chopped
- 1 tsp Honey
- 1 clove Garlic crushed
- ½ tsp Sea salt
- ¼ tsp Black pepper freshly cracked
Instructions
- Start by preheating the oven to 200°C. A hot oven ensures the salmon cooks quickly without drying out. I line a baking tray with parchment paper, which makes cleaning up far easier at the end of the evening.
- For the sauce, whisk together Dijon mustard, wholegrain mustard, Greek yoghurt, lemon juice, dill, honey, garlic, salt, and pepper in a bowl. The yoghurt gives the sauce creaminess without heaviness, while the mustards layer tang and a subtle spice. Always taste at this stage and adjust the lemon or honey depending on how sharp or mellow you want it.
- Place the salmon fillets skin-side down on the prepared tray, brush each one lightly with olive oil, and spoon the sauce generously over the top. The sauce acts as a protective layer while baking, keeping the fish moist and flavourful.
- The tray goes into the oven for 12–15 minutes, depending on thickness. Check by inserting a fork into the thickest part of a fillet, the flesh should flake easily but still look just slightly translucent in the centre. Overcooked salmon can turn dry, so I always err on the side of taking it out earlier and letting it rest for a minute.
- Once baked, garnish with a little extra dill and serve immediately. The sauce thickens slightly in the heat of the oven, clinging to the salmon and creating a dish that looks like it took far more effort than it did.