No Fail Baked Salmon with Mustard Dill Sauce is the
If the idea of baking salmon is intimidating in any way then this is the recipe that will change your mind forever. Try this method with whole sides of salmon or individual pieces. It’s fail-proof!
How to make no fail baked salmon with mustard dill sauce
STEP ONE – PREPARING THE PAN
The key to this salmon is a quick roast at high heat on a hot pan. The fish cooks perfectly without drying out.
Set the oven to 450 degrees. Prepare a rimmed baking sheet by lining it with foil or parchment paper. I prefer parchment paper because NOTHING sticks to it and it makes it easy to remove the cooked salmon. Place prepared pan in the oven for 5 minutes.
STEP TWO – PREPARING THE SALMON
If you are making salmon for a crowd, buy a whole side of salmon. Otherwise, buy individual fillets. Make sure you buy salmon with the SKIN ON. Even if you don’t want to eat the skin it’s best to cook salmon with the skin on to keep it from drying out. It’s easy to remove the skin once cooked.
Dry the salmon and the skin well before cooking and seasoning.
STEP THREE – EASY COOKING DIRECTIONS
Remove the hot baking sheet from the oven. Brush foil or parchment paper lightly with olive oil.
Place salmon piece skin side down on the hot baking pan. Brush salmon with olive oil, herbs, salt, and pepper and return to the oven.
Bake 10-minutes for every 1″ thickness of salmon. You can also check for doneness by inserting a sharp knife into the thickest part of salmon. The fish should be flaky and opaque.
Remove from oven and let salmon rest on a baking sheet for a minimum of 10-minutes.
Easy Mustard Dill Sauce
This creamy mustard dill sauce is super easy and you can prepare it while your salmon is cooking.
Simply add heavy cream to a small heavy-bottomed pot. Bring to a boil, whisking constantly, and then reduce to a medium simmer. Reduce the cream until it becomes thick and is sauce consistency. Remove from the heat and whisk in the mustard, dill, salt, and pepper.
The best type of salmon to use:
Buy the best quality salmon within your budget. The taste will shine through in a recipe like this one. I prefer wild-caught salmon from Alaska or the Pacific. Look for salmon that is brightly colored and shiny.
Salmon is a “superfood”, a great source of omega-3s and
packed with protein.
Fresh or Dried Dill?
One of the greatest things about salmon is that it works with so many different types of herbs. I love the taste of fresh dill but have used dried dill for this recipe many times. Also consider using fresh or dried oregano, rosemary, or chives. Salmon also tastes great with garlic powder.
This salmon pairs well with a fresh green salad and a dry white or Rose wine. Try it with our:
Suggestions for Wine pairings:
Your weekday wines:
- Chateau Miraval Cotes de Provence Rose’
- Mumm Napa Brut Champagne
Your weekend wines:
- Chateau Fuisse Pouilly Fuisse Tete de Cuvee
- Chateau D’Esclans Rock Angel Rose’
Your special occasion wines:
- Louis Jadot Puligny Montrachet Les Folatieres Premier Cru
- Veuve Cliquot Yellow Label Brut Champagne
No Fail Baked Salmon with Mustard Dill Sauce
- 16-20 oz Salmon, skin on
- 1 tsp Olive Oil
- 1 tsp fresh dill, or 1 tablespoon fresh dill finely chopped
- ½ tsp sea salt
- ½ tsp pepper, freshly ground
Dill Mustard Sauce
- 1 cup heavy whipping cream
- 1 tsp dried dill, or 1 tablespoon fresh dill finely chopped
- ¼ tsp sea salt
- ¼ tsp white pepper, freshly ground
- Preheat oven to 450°F
- Line a rimmed baking sheet with foil or parchment paper.
- Place the baking sheet in the hot oven for 5 minutes. Remove pan from oven and spray with non-stick spray or brush lightly with olive oil.
- Place salmon, skin side down, on the hot pan. Drizzle with olive oil and scatter dill all over. Sprinkle with salt and pepper.
- Place pan in the oven and cook 10 minutes for every 1" thickness of salmon.
- In a small heavy-bottom saucepan add heavy cream. Bring to a boil, whisking continually, and reduce heat to a medium simmer. Reduce cream until thickened to sauce consistency.Remove from heat and whisk in mustard, dill, salt, and pepper.
- Remove salmon from the oven and allow it to rest on the baking sheet for 10 minutes.
- Carefully remove salmon to a prepared platter using 2 large spatulas.
- Drizzle with dill mustard sauce. Serve the remaining sauce in a small dish on the side.