Mustard Dill Baked Salmon

Ingredients

• 4 (about 6 oz / 170 g each) Salmon fillets, skin on or off
• 1 Tbsp Olive oil
• 1½ Tbsp Dijon mustard
• 1, zest and juice Lemon
• 1 Garlic clove, minced
• ½ tsp Kosher salt
• ¼ tsp Black pepper
• 2 Tbsp Fresh dill, chopped

Method

1. Heat the oven to 400°F / 200°C. Line a sheet pan with parchment, or oil the pan lightly.
2. Pat the salmon dry with paper towels. Set the fillets on the pan, skin-side down if the skin is still on. Leave a little space between them so the edges dry instead of steam.
3. Stir the olive oil, Dijon, lemon zest, half the lemon juice, garlic, salt, and pepper in a small bowl. Spread that paste in a thin even coat over the flesh. Save the rest of the lemon juice.
4. Bake 11–14 minutes. The thickest part should flake with a fork and read 145°F / 63°C in the center. A thinner tail piece finishes first. Take the pan out when the thickest fillet hits temperature so the rest does not dry out.
5. Rest the fillets on the pan for 2 minutes. Spoon the remaining lemon juice over them and scatter the dill on top. Serve with the pan juices.

Nutrition

Kitchen estimate only, not lab-verified. A fish fillet with a thin mustard coat. Fillet size and the spoon of oil move the numbers.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Low-sodium friendly

  Use ¼ tsp salt, or none. Dijon is salty on its own, so 2 tsp mustard instead of 1½ Tbsp keeps the coat and cuts some of that salt. This is a kitchen note, not a low-sodium diet.

  • United States: Dijon and kosher salt are the salty parts. A smaller spoon of mustard and a lighter hand with salt is the kitchen swap.
  • United Kingdom: Use less salt and a smaller spoon of mustard. This does not make the plate a low-salt diet.

• Gluten-free style

  As written, the plate does not call for wheat, barley, or rye. Dijon is mustard seed, vinegar, and salt, sometimes wine. A few flavored mustards add wheat flour. Read the jar and skip one that lists wheat.

  • United States: The fillet has no breadcrumbs or flour. Dijon is seeds, vinegar, and salt, sometimes wine. Read the jar and skip a mustard that lists wheat.
  • United Kingdom: Same note. Leave off any cracker or bread on the side if you are avoiding wheat.

• No alcohol

  Many Dijon mustards are made with white wine. Use the same amount of yellow mustard, or a Dijon whose label does not list wine. The coat will taste a little sharper.

• Dairy-free

  As written there is no butter, milk, or cheese. Do not finish the fillets with a butter sauce.

• No fish

  This recipe is the salmon. Pick another dinner.