Baked Salmon with a Soy Sauce-Dijon Mustard Glaze
- ½ cup Dijon mustard, divided
- 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
- Whisk the mustard, vinegar, and brown sugar together in a bowl. Stream the oil into the vinegar mixture while whisking vigorously to emulsify; season with pepper.
- Pour ¼ cup of the mustard mixture into a small bowl; add soy sauce and stir.
- Whisk dill into remaining mustard mixture to finish the sauce.
- Line a rimmed baking sheet with aluminum foil. Arrange salmon fillets skin sides down on the prepared pan. Liberally brush soy sauce mixture onto all sides of the fillets. Allow to sit at room temperature for 20 minutes.
- Meanwhile, preheat oven to 450°F (230°C). Bake salmon in preheated oven until just cooked through, 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.
What others are saying
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.
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.
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!
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.
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).