This mustard-dill roasted salmon is one of my go-to recipes. We probably have it at least twice a month, and for good reason. It’s as easy as it is flavorful, and a simple way to add more fish to our diet. You can serve it alongside roasted veggies (which you could pop into the oven a few minutes ahead of the salmon), or with my no-frills side salad with white wine vinaigrette. Either way, you’ll have a healthy dinner on the table in 30 minutes or less.
How to make the mustard-dill sauce
I’m never sure what to call the sauce (coating? topping? glaze?) that goes on top of the salmon. But whatever you want to call it, it’s bursting with flavor and made from just three ingredients plus salt:
- Yellow mustard — nothing fancy or grainy, just good old reliable mustard.
- Dried dill — one of my favorite spices!
- Garlic — one clove.
- A touch of salt — just to bring everything together.
You’ll just brush the salmon filets with the sauce and pop them in the oven. As simple as can be! Depending on the shape of your salmon filets, you may not use all of the mustard-dill sauce. If your filets are long and skinny, like the one shown above, you will probably have some leftover. You can start with 3 tbsp of mustard instead of 4, and see if that looks like enough. (Or, if you’re careful not to double-dip into the sauce bowl while coating the salmon, you can save any leftover mustard to dress up a sandwich the next day. Yum!)
How to cook salmon
Salmon is the only fish I make regularly, probably because it’s a breeze to throw together and more forgiving than other fish. I find I don’t have to watch it like a hawk to avoid overcooking it, and it generally requires very little pre-cook handling. Raw fish is not really my thing. This mustard-dill roasted salmon cooks at 350 degrees for about 20 minutes. You’ll know the salmon has finished cooking when it flakes easily with a fork. Each oven is different, so you may need a little more or little less time. Just try not to overcook your salmon! As soon as it flakes, it’s done. I learned recently that most home cooks (myself included) tend to overcook their fish, and salmon should actually be slightly translucent in the center for best results.)
What to serve with mustard-dill roasted salmon
You could roast some thin asparagus, baby carrots, or diced sweet potatoes to go along with this mustard-dill roasted salmon. The veggies might need a few minutes longer since the salmon bakes at a relatively low temperature, so just keep that in mind and throw your veggies in earlier if need be. If you don’t want to bother with another sheet pan, serve the salmon with my my no-frills side salad with white wine vinaigrette.
If you make this salmon, please leave a rating and let me know how it turned out in the comments! I’d love to hear how it goes for you, and hope it becomes one of your back pocket recipes.Print
The Best Mustard-Dill Roasted Salmon
This mustard-dill salmon is so simple and flavorful. Serve it alongside roasted veggies or a simple salad.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: dinner
- Method: Oven
- Cuisine: American
- 2 5oz portions of salmon
- 4 tbsp mustard
- 1 tsp dried dill
- 1 clove garlic, minced
- 1/8 to 1/4 tsp salt, based on taste
1. Preheat oven to 350 degrees. Arrange salmon on a foil-lined sheet pan and set aside.
2. Mix together mustard, dill, and garlic in a small bowl. Add salt to taste — you won’t need much.
3. Use a silicone basting brush to coat the salmon with the mustard mixture, ensuring all sides are evenly coated.
4. Bake for about 20 minutes or until salmon flakes easily with a fork.
5. If desired, broil for 1-2 minutes to further brown the salmon tops.
- Depending on the shape of your salmon filets, you may not use all of the mustard-dill sauce. If your filets are long and skinny, like the one shown above, you will probably have extra. You can start with 3 tbsp of mustard instead of 4, and see if that looks like enough.
- Serving Size: 1 salmon portion
- Calories: 250
- Sugar: 0.8 g
- Sodium: 113 mg
- Fat: 11.1 g
- Saturated Fat: 1.4 g
- Carbohydrates: 4.1 g
- Fiber: 1.6 g
- Protein: 35 g
- Cholesterol: 72.4 mg