Nordic Glazed Salmon with Mustard, Honey and Dill
Why this recipe works
- Balanced glaze: White wine vinegar and lemon cut through the honey and butter, keeping the finish bright rather than overly sweet.
- Simple layered flavour: Dijon mustard brings savoury sharpness, honey adds gloss and sweetness, and dill gives the salmon a fresh herbal lift.
- Easy to judge: Roasting the fillet whole makes it easier to monitor doneness, especially when checking the thickest part for flaking.
Get the most out of this recipe
Timing notes
- Rest before serving: Letting the salmon stand briefly after roasting helps the juices settle and makes the fillet easier to portion cleanly.
- Best served warm: The glaze is at its glossiest soon after roasting, while the salmon is still tender and the dill tastes fresh.
Texture tips
- Keep it just flaky: Remove the salmon when the thickest part is just opaque and flakes easily; over-roasting can make the leaner edges dry.
- Use skin-on salmon: The skin helps protect the underside of the fillet during roasting and makes it easier to lift from the tray.
Ingredient notes
- Choose a good fillet: A centre-cut salmon fillet with even thickness roasts more uniformly and gives neater portions.
- Fresh dill matters: Fresh dill gives the glaze a cleaner, greener flavour than dried dill, which can taste muted once roasted.
- Adjust the tang: Use lemon juice instead of white wine vinegar if you prefer a softer citrus note in the glaze.
Serving ideas
- Serve with potatoes: Boiled new potatoes, crushed potatoes or a warm potato salad work well with the mustard, dill and lemon.
- Add something crisp: A cucumber salad, fennel slaw or lightly dressed greens bring freshness alongside the rich glazed fish.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Put the salmon on a baking tray, then pat it dry and season all over with the fine sea salt and black pepper.
- Melt the unsalted butter. In a mixing bowl, whisk together the melted butter, Dijon mustard, honey and white wine vinegar until smooth, then finely chop the fresh dill and stir most of it through, reserving a little for serving.
- Brush about half the glaze over the salmon. Roast for 8 minutes, then brush with the remaining glaze and return to the oven for 6 to 10 minutes, until the salmon is just opaque and flakes easily at the thickest part.
- Rest the salmon for 5 minutes. Cut the lemon into wedges, scatter over the reserved dill, and serve with lemon for squeezing.
Recipe notes
Tips
- For the glossiest finish, brush the glaze on in two stages as written and keep an eye on the last few minutes so the honey does not darken too much.
- If serving vulnerable groups, make sure the salmon is cooked until the thickest part is fully opaque and flakes easily.
Substitutions
- Replace White wine vinegar with the same amount of Lemon juice for a softer, citrus-led tang.
- Replace Honey with the same amount of Maple syrup for a slightly deeper sweetness.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in an airtight container. Reheat on a baking tray at 160°C (320°F) for 8 to 12 minutes until piping hot, or enjoy cold with lemon.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Fish Milk Mustard
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Slow-Roasted Shoulder of Lamb with Rosemary
Slow-roasted lamb shoulder with rosemary, garlic and pan juices
Conejo al Romero con Alioli (Rosemary Rabbit with Alioli)
Rosemary rabbit served with homemade garlic alioli
Porchetta Arrosto con Patate (Italian Roast Pork Belly and Potatoes)
Roast pork belly with potatoes, rosemary and fennel seeds
Easter Lamb Roast with Anchovy, Rosemary and Gravy
Roast lamb with anchovy, rosemary and white wine gravy
Pork Tenderloin with Dijon Mustard Sauce
Pan-seared pork with a quick Dijon mustard sauce
Chicken with Lemon, Garlic and Potatoes
Roasted chicken and potatoes with lemon, garlic and oregano
Escudella Catalana (Catalan Beef and Pork Stew with Chickpeas and Pasta)
Catalan stew with beef, pork, chickpeas and pasta
Modern Tortilla Soup with Chipotle, Chicken and Avocado
Chipotle chicken soup topped with tortilla strips and avocado
Albóndigas en Salsa (Meatballs in Tomato and White Wine Sauce)
Beef and pork meatballs simmered in tomato and white wine sauce
Dutch Gouda Macaroni
Baked macaroni with creamy Gouda and breadcrumbs
Crespelle alla Fiorentina (Spinach and Ricotta Crêpes)
Spinach and ricotta crêpes baked with tomato sauce and mozzarella
Fasolada (Greek White Bean Soup)
Greek white bean soup simmered with tomato, onion, carrots and celery
Norwegian Baked Salmon with Dill and Mustard Sauce
Baked salmon with mustard, dill and lemon
Gravlax (Cured Salmon with Mustard Dill Sauce)
Cured salmon with dill, sliced thin and served with mustard sauce
Baked Salmon with Hollandaise Sauce
Baked salmon with warm hollandaise sauce
Gravlax Platter with Dill, Rye Bread and Mustard Sauce
Dill-cured salmon served with rye bread and mustard sauce
Salmon with Lemon Beurre Blanc
Pan-seared salmon with lemon beurre blanc
Saumon en Croûte (Salmon Wellington with Spinach)
Salmon Wellington with spinach and crème fraîche in puff pastry
You might also like
Mozzarella in Carrozza (Modern Light Version)
Pan-fried mozzarella sandwich dipped in egg until golden
Light Arroz Doce (Portuguese Rice Pudding)
Chilled Portuguese rice pudding with lemon and cinnamon
Śledź w Śmietanie (Polish Herring in Sour Cream Sauce)
Polish herring in sour cream with apple and onion
Turkey Chilli
Turkey chilli simmered with kidney beans, tomatoes and spices
Yiouvetsi (Greek Lamb with Orzo in Tomato and Red Wine)
Greek lamb yiouvetsi with orzo in tomato and red wine
Gravlax (Cured Salmon with Mustard Dill Sauce)
Cured salmon with dill, sliced thin and served with mustard sauce
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
