Salmon with Dijon sauce

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10 min


6 to 8 servings

* PLUS Baking Time: 10 minutes


  • 6 to 8 salmon fillets , at least 1-in. thick
  • 1 cup light sour cream
  • 1 tbsp Dijon mustard , grainy or smooth
  • 2 tbsp chopped fresh dill
  • pinch of salt
  • pinch of pepper


  • Preheat oven to 450F (230C). Place rack at highest level in oven. Using a baking tray with sides, line tray with ungreased foil. Lightly brush flesh of fish with oil, but not skin side. Place skin-side down on lined baking tray. Bake at 450F (230C) for 10 minutes.
  • Meanwhile, stir sour cream, Dijon, dill, salt and pepper together. When salmon is baked, carefully lift fish with a large metal spatula onto heated dinner plates, leaving skin stuck to foil. Spoon some sauce over top of salmon and garnish with a sprig of fresh dill. Serve any remaining sauce in a dish.

Nutrition (per serving)

  • Calories
  • 256,
  • Protein
  • 32.8 g,
  • Carbohydrates
  • 3.4 g,
  • Fat
  • 11.4 g,
  • Sodium
  • 120 mg.

Just a dollop of a quick stir-together sauce adds pleasing piquancy to salmon. Our streamlined baking method perfectly cooks the salmon every time, and cleanup couldn’t be easier.