Baked Salmon with a Soy Sauce-Dijon Mustard Glaze
- ½ cup Dijon mustard
- ¼ cup white wine vinegar
- ¼ cup brown sugar
- ½ cup vegetable oil
- freshly ground black pepper to taste
- 1 tablespoon soy sauce
- 2 tablespoons chopped fresh dill
- 4 skin-on salmon fillets, rinsed and patted dry
- Preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminum foil.
- Whisk mustard, vinegar, and brown sugar together in a bowl. Stream vegetable oil into the mustard mixture while whisking vigorously until emulsified; season with pepper.
- Pour ¼ cup mustard mixture into a small bowl; add soy sauce and stir.
- Whisk dill into remaining mustard mixture to create mustard-dill sauce.
- Arrange salmon fillets skin-side down on the prepared baking sheet. Liberally brush soy sauce mixture onto all sides of the fillets. Allow to sit at room temperature for 20 minutes.
- Bake salmon in preheated oven until cooked through and fish flakes easily with a fork, 10 to 12 minutes. Serve immediately with the mustard-dill sauce.
Not a fan of dill? Go for another herb instead, such as snipped fresh chives or chopped parsley. Swap tamari for the soy sauce and this dish will be gluten-free! If you have leftover mustard-dill sauce, save it as a spread for sandwiches or sliders.
What others are saying
Tiana D. says:
I love Dijon chicken, and had never considered doing Dijon on salmon... and man was I missing out! My 2 year old ate almost the whole thing, I should have made twice as much. When you cook this one, make sure to continually check the salmon so it doesn't get overdone (I almost overcooked mine).
Sam Dalton says:
My favorite thing about this recipe was the soy Dijon mustard glaze. So good and quick to make. Goes perfect with fresh vegetables.
Shannon Whittier says:
I enjoyed the dressing a lot! I added some garlic salt and only did half of the recommended brown sugar because I don’t like it very sweet. But I will definitely make this again to switch up how we eat salmon. Very good!
Sarah Gray says:
I used fresh chives, not because I don't like dill, but because I didn't have any! It worked well as a substitute. Also really love the sauce.
Jeremy Hughes says:
Replaced brown sugar with honey and used chives instead of dill. Simple enough recipe that was easy to follow. I added a little lemon juice for more flavor as well.