This baked salmon with lemon mustard dill sauce is one of our favorite recipes. We make it all the time. It’s absolutely delicious as well as super fast and easy, so I wanted to be sure to share the full recipe so you guys can enjoy it yourselves!
This is one of our new go-to weeknight meals because it’s really simple to make. Matt loves it, too, which says a lot since he’s not a huge salmon guy!
Salmon with Lemon Mustard Dill Sauce
I first found out about this meal idea from my mom, who stumbled upon this similar recipe online.
She tweaked it and used plain yogurt in place of the sour cream, but otherwise followed the recipe. When she made it for us awhile ago we loved it so much I have made it a few times since. But I made some additional tweaks, like lemon juice in the sauce as well as the marinade, nixing the pinch of sugar and olive oil in the sauce, using all dijon mustard vs. whole grain mustard, tweaking the quantities of the juice/dill/olive oil, etc.
After making the recipe a few times I came up with what I thought was the perfect combination, so it was officially time to share. 🙂
This is a great recipe to serve guests because you marinate the salmon beforehand. You can prep the sauce beforehand, too, so all you have to do is pop the salmon in the oven when the time comes! Easy – and three cheers for more time socializing and less time cooking.
The salmon is marinated in a simple mixture of lemon juice, olive oil, and dill. You can add a little salt and pepper to taste if you like too!
Refrigerate it, letting the marinade soak in, for at least 30 minutes (or up to about 6 hours). While you’re making the marinade, go ahead and throw together your sauce, too, since it uses similar ingredients: lemon juice and dill, with the addition of dijon mustard and plain whole milk yogurt. You can use Greek or regular yogurt – it depends how thick you want the sauce to be.
When you’re getting ready to eat, all that’s left is to pop the salmon out of the fridge, throw it in a baking dish, and bake for 10 to 15 minutes at 400 degrees F.
I usually serve the salmon with a veggie side dish (try my garlic herb roasted veggies or lemon garlic string beans – or you can do a simple steamed veggie) and brown rice, which soaks up the sauce beautifully. Yum!
Lemon + dill + salmon = perfect combination, as far as I’m concerned. I hope you guys will give this easy and yummy recipe a try – let me know how you like it! 🙂
Love fish/seafood? Here are some other fast weeknight meals to try:
- Pesto Baked Salmon with Veggies
- Roasted Salmon with Watermelon Salsa
- Orange Ginger Salmon
- Super Easy Baked Salmon with Lemon
- Almond Crusted Tilapia
- Lemon Dijon Sheet Pan Salmon Dinner
- Black Pepper Crusted Yellowfin Tuna
- Caribbean Shrimp Quinoa Salad
- Lemon and Herb Fish
- Mussels in Creamy Tomato Fennel Broth
- Seared Scallops with White Beans and Spinach
- Shrimp, Cucumber, and Feta Orzo Salad
- Tilapia en Papillote
For the salmon
- 4 tablespoons fresh lemon juice
- 1 1/2 tablespoons extra virgin olive oil
- 4 tablespoons chopped fresh dill
- 4 salmon fillets, patted dry with paper towels
For the mustard-dill sauce
- 3 tablespoons Dijon mustard
- 1/4 cup plain whole milk yogurt
- 3 tablespoons finely chopped fresh dill
- 2 tablespoons fresh lemon juice
- Combine all of the marinade ingredients in a baking dish and mix well. Add the salmon, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 6 hours.
- Combine all of the sauce ingredients in a small bowl and mix well. Cover and refrigerate.
- Preheat oven to 400 degrees F.
- Place salmon (skin side down) in a foil-lined baking dish with sides. Bake 10 to 15 minutes, or until cooked through.
- Top cooked salmon with sauce and salt and pepper to taste; serve with brown rice and the vegetable of your choice.