Norwegian Baked Salmon with Dill and Mustard Sauce
Why this recipe works
- Fast weeknight cooking: The salmon bakes quickly while the sauce is mixed separately, keeping the overall cooking time short.
- Bright but creamy sauce: Crème fraiche gives body, while mustard, lemon and dill cut through the richness of the salmon.
- Easy doneness cues: The fish is ready when it turns opaque and flakes at the thickest part, making it straightforward to judge without complicated technique.
Get the most out of this recipe
Timing notes
- Serve promptly: Salmon is best served soon after baking, once it has rested briefly and the sauce has been spooned over.
- Brief resting helps: A short rest lets the heat settle through the fish and helps keep the texture moist before saucing.
Ingredient notes
- Choose evenly sized fillets: Fillets of similar thickness will bake more evenly and make it easier to avoid overcooking thinner pieces.
- Use fresh dill if possible: Fresh dill gives the sauce its clean, green flavour; dried dill will taste flatter and less aromatic.
- Adjust the lemon last: Add lemon juice to taste after mixing the sauce so the mustard stays balanced rather than overly sharp.
Make-ahead tips
- Make the sauce ahead: The mustard and dill sauce can be mixed in advance and kept chilled, then spooned over the salmon after baking.
- Store salmon and sauce separately: Keeping the sauce separate helps preserve its fresh flavour and prevents the reheated fish from becoming wet.
- Reheat gently: Warm the salmon at 180°C (355°F) until piping hot, then add the chilled or room-temperature sauce after reheating.
Serving ideas
- Serve with simple sides: Boiled new potatoes, steamed greens or a crisp cucumber salad suit the rich salmon and tangy sauce.
- Finish with extra dill: A final scatter of fresh dill reinforces the Nordic-style flavour and gives the plate a fresher finish.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Lightly oil a baking tray with the olive oil.
- Place the salmon on the tray and season all over with the fine sea salt and black pepper. Bake for 10–12 minutes, until the fish is just opaque and flakes easily at the thickest part.
- While the salmon bakes, finely chop the fresh dill. In a small bowl, whisk together the crème fraiche, dijon mustard, whole-grain mustard and honey.
- Finely grate a little lemon zest into the sauce, then squeeze in lemon juice to taste and stir in most of the dill. Taste and adjust with a little more lemon juice if you want it brighter.
- Rest the salmon for 2 minutes, then spoon the mustard and dill sauce over the top. Finish with the remaining dill and serve straight away.
Recipe notes
Tips
- For the juiciest result, pull the salmon from the oven as soon as it turns opaque and flakes, then let it rest briefly before saucing.
- If you are serving anyone who is pregnant, elderly, or immunocompromised, make sure the salmon is cooked until piping hot throughout.
Substitutions
- Replace crème fraiche with greek yogurt for a lighter, tangier sauce.
- Replace honey with maple syrup for a slightly deeper sweetness.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate the salmon and sauce in separate airtight containers. Reheat the salmon on a baking tray at 180°C (355°F) until piping hot, and spoon the sauce on after reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (10min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Fish Milk Mustard
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