Baked Salmon with Mustard-Dill Sauce

 

Mustard Dill Sauce for Gravlax Gravlaxsås

Video taken from the channel: ScandinavianToday


 

Salmon with Mustard Dill Sauce

Video taken from the channel: Good Housekeeping


 

Mustard Dill Salmon and Potatoes

Video taken from the channel: Cookin’ Amigo


 

Poached Salmon with Dijon Dill Sauce

Video taken from the channel: Store Brands USA


 

Baked Salmon with Honey Dijon and Garlic

Video taken from the channel: Julie Chiou


 

Salmon with Mustard Dill Sauce

Video taken from the channel: Redbook Magazine


 

Creamy Dill Sauce Recipe Super Easy!

Video taken from the channel: Annie’s Kitchen


DIRECTIONS In a small bowl, whisk together the first 4 ingredients. Add salt and pepper to taste and blend well. Allow to stand at room temperature for 1 hour. Lightly grease or oil a baking sheet. Put salmon, skin side down, on baking sheet.

Ingredients. For the salmon. 3 tablespoons fresh lemon juice. 1½ tablespoons extra virgin olive oil. 3 tablespoons chopped fresh dill.

Sprinkle of salt and freshly ground pepper. 4 skinless center-cut salmon fillets, about 6 ounces (180 g) each, rinsed. 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. Place salmon on a rimmed baking sheet; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.

Step 2 Meanwhile, in a small bowl, stir together the mustards, sugar, and 1 tablespoon water until smooth. Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce.

Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork. Meanwhile, combine the sauce ingredients until smooth. Serve with.

Baked Salmon with Dill Sauce Instructions: Prepare Dill Mustard Sauce; refrigerate until ready to serve. Preheat oven to 350 degrees F. Line the bottom of an ungreased baking pan with aluminum foil. Wash salmon fillet and pat dry.

Place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Spoon reserved mustard mixture onto salmon, spreading evenly; cover grill. Cook 10 to 15 minutes or until fish flakes easily with fork. Serve mayonnaise-mustard sauce mixture with salmon. Rub the skin of the fish with one tablepoon of the oil, cover loosely and allow to marinate in the refrigerator for one hour.

Meanwhile prepare the sauce. Combine the remaining dill and mustard in. Ingredients. 4 6-ounce salmon fillets, skin removed. 1/2 teaspoon kosher salt.

1 tablespoon olive oil. 3 tablespoons unsalted butter, cold. 1 small shallot, finely chopped.

1/2 cup white wine. 1 tablespoon Dijon mustard. 2 tablespoons roughly chopped fresh dill, plus more for garnishing.

List of related literature:

Place the salmon fillet on the baking sheet, spread the mayo on top, and sprinkle with the chopped herbs and sea salt and pepper to taste.

“Complete Keto: A Guide to Transforming Your Body and Your Mind for Life” by Drew Manning
from Complete Keto: A Guide to Transforming Your Body and Your Mind for Life
by Drew Manning
Hay House, 2019

Toss the smoked salmon, grated lemon zest, chile pepper, and chopped onions or shallot into the bowl, season with salt and white pepper, and give everything a good stir.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

While the salmon is roasting, make the aioli: In a medium bowl, whisk together the mayonnaise, dill, lemon juice, and garlic.

“Easy Keto Dinners: Flavorful Low-Carb Meals For Any Night of the Week” by Carolyn Ketchum
from Easy Keto Dinners: Flavorful Low-Carb Meals For Any Night of the Week
by Carolyn Ketchum
Victory Belt Publishing, 2018

The salmon is good on its own with just lemon wedges, or you can serve it with Horseradish Cream Sauce with Chives (recipe follows).

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Sprinkle the brown sugar, mustard seeds, and black pepper over the salmon, then cover the fish with the dill, parsley, shallot, lemon, lime, and orange, distributing and layering the ingredients as evenly as you can along the length of the fish.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

Thinly slice the salmon, garnish with fresh dill and lemon slices, and serve with mustard sauce drizzled over the salmon, or with a dab of horseradish cream on the side.

“The New Elegant But Easy Cookbook” by Lois Levine, Marian Burros
from The New Elegant But Easy Cookbook
by Lois Levine, Marian Burros
Simon & Schuster, 2008

Cover the salmon with this sauce, sprinkle with grated Parmesan, and brown in a 475°F oven.

“Unmentionable Cuisine” by Calvin W. Schwabe
from Unmentionable Cuisine
by Calvin W. Schwabe
University Press of Virginia, 1988

In Step 2, add 2 tablespoons minced shallot and ¼ cup chopped fresh parsley or basil leaves or 2 tablespoons chopped freshtarragon, thyme, or dill leaves to the pan along with the salmon.

“How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos” by Mark Bittman
from How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos
by Mark Bittman
HMH Books, 2012

Arrange the salmon on top of the shallots and bring the mixture to a boil over high heat.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Good smoked salmon needs little embellishment, but it is nice to do something other than pair it with capers and sour cream.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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10 comments

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  • HEY!!! ANNIE!!!!!!! You said Fish sause You Forgot lemon juice!!!. Before Milk Add juice from 1 lemon ‘let it for few seconds to start Boiling and then the other staff’.. And less Pepper!!!. Thank Me Later!!!!!!!

  • Thank You so much for this recipe. Love from India. Btw, can we use dry dill instead of fresh Dill, we don’t really get dill here. Or is there any other herb we can use?

  • Your Gravlax Mustard recipe is identical to mine except for the Olive Oil…I use Corn Oil. I find Olive Oil too aromatic and can be overpowering. Your Scandinavian recipes are very similar to my Father-in-Law’s. I eat Gravlax with Pumpernickel square bread, mmmm….

  • i totally agree! ehy the hell would you have to put sugar in it? oh sorry you live in the us… of course there needs to be sugar in it…

  • I tried this recipe today and it was delicious. I enjoy watching your videos so much, since i love the scandinavian cuisine and find your accent so adorablealways reminds me of the great summers I spend in denmark. 

  • Been wanting to know how to make this all along!!! im here with Claus in Hvide Sande and they’ve been serving me this sause every where with salmon! thanks soooo much for this recipe… love all the way from sleepy cold town Hvide Sande! xoxo

  • I’m trying this tomorrow night. Do you recommend any particular sides? Would roasted sweet potatoes and brussel sprouts pair with it?

  • i have done this for years as my wife insists we eat salmon at least once a week ANYTHING TO GET RID OF THE GOD AWFUL TASTE OF FISH!

  • Hello Scandinavian Today. I like your recipe. To give you a constructive respectful feedback What I don’t like is how much sauce you put on your gravlax sandwitch. This is waaaay too much in my opinion. Do you still taste the salmon itself anymore? But aside from that, and according to the fact that this video is not about the question how much gravlax sauce should be on the salmon i’m gonna give you a thumb up. My very best regards from Germany, Chris

  • Thanks!! Always wanted to make this sauce! I always bought it, but really wanted to learns how to make it! Thanks again for another great recipe! Hello from Rio, Brazil!