Baked Salmon with Dill and Mustard Sauce

Quick and flavourful baked salmon fillets, topped with a creamy yoghurt, dill, and mustard sauce. Ready in just 30 minutes, this easy recipe is perfect for weeknights yet special enough for guests. Pairs beautifully with pumpkin side dishes, bringing freshness and balance to any autumn table.

Course Main Course

Cuisine British, European

Keyword 30 minute meal, baked fish, baked salmon, creamy

Prep Time 10

Cook Time 20

Servings Servings

Calories 365

Author Spooning & Forking

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.

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