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Salmon with Lemon Dill Dijon Sauce

This quick, restaurant-worthy salmon recipe looks and feels date-night special but couldn’t be easier. Look for the narrow, slightly thicker fillets—these fare best under the broiler. Serve on top of arugula or mixed greens as a salad or with a side of sautéed or roasted vegetables, or roasted small potatoes and a simple salad.

2 (6-oz.) salmon fillets, skinned (about 1 1/2-in. thick)

1/4 teaspoon kosher salt

​1/4 teaspoon freshly ground black pepper

1 tbsp Dijon mustard

1 tbsp capers, drained

thinly sliced cucumber (optional)

Preheat oven to 425°F.

Arrange fish on a foil or parchment paper-lined baking sheet. Sprinkle with salt and pepper. Find the thickest part of the salmon and measure the height. You will cook the salmon 4-6 minutes per half inch. If your salmon is thin, it can cook in as little as 5 minutes, so keep an eye on it. Remove pan from oven.

In a separate bowl whisk together Dijon mustard, Sicilian Lemon White Balsamic and Fernleaf Dill Olive Oil. Stir in capers. Pour over salmon and garnish with fresh herbs such a chopped flat leaf parsley or fresh dill. Garnish with thinly sliced cucumber.

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