Best 12 Cold Poached Salmon With Dill Mustard Sauce Recipes

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Indulge in the delectable Cold Poached Salmon with Dill Mustard Sauce, a classic dish that combines the delicate flavor of salmon with a tangy, creamy sauce. This dish is a symphony of flavors and textures, perfect for a light and refreshing meal. The salmon is gently poached in a flavorful court-bouillon, resulting in tender, succulent flesh that flakes effortlessly. The accompanying dill mustard sauce adds a vibrant pop of flavor, with its velvety texture and balance of tangy mustard and aromatic dill. This recipe also includes a variation for a mayonnaise-free sauce, catering to those with dietary restrictions or personal preferences. Additionally, discover a scrumptious recipe for Pan-Fried Salmon with Lemon Caper Butter, where crispy skin meets flaky flesh, all enhanced by a delightful lemon caper butter sauce. And for a zesty twist, try the Mustard-Crusted Salmon with Roasted Vegetables, where a crunchy mustard coating pairs perfectly with tender roasted vegetables.

Here are our top 12 tried and tested recipes!

QUICK POACHED SALMON WITH DILL MUSTARD SAUCE



Quick Poached Salmon with Dill Mustard Sauce image

This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.

Provided by Karena

Categories     Seafood     Fish     Salmon

Time 30m

Yield 4

Number Of Ingredients 9

½ cup plain yogurt
¼ cup Dijon mustard
1 tablespoon honey
¼ cup fresh lemon juice
3 tablespoons chopped fresh dill
1 pound salmon
1 cup white wine
½ cup water
¼ cup chopped shallots

Steps:

  • In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
  • In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 68.8 mg, Fat 12.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.8 g, Sodium 469.8 mg, Sugar 7.8 g

BAKED SALMON WITH MUSTARD-DILL SAUCE



Baked Salmon with Mustard-Dill Sauce image

An easy Baked Salmon with Mustard-Dill Sauce recipe

Provided by Deb Sokol

Categories     Mustard     Bake     Low Carb     Dinner     Salmon     Summer     Dill     Bon Appétit     New Jersey     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 6

1 cup sour cream
1/3 cup chopped fresh dill
3 tablespoons finely chopped onion
2 tablespoons Dijon mustard
1 1 1/2-pound center-cut salmon fillet with skin
2 teaspoons minced garlic

Steps:

  • Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.
  • Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.

SALMON WITH MUSTARD-DILL SAUCE



Salmon with Mustard-Dill Sauce image

Rich salmon stands up to an assertive mustard sauce. The combination of grainy and Dijon mustards gives both body and toothsomeness to the sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 15m

Number Of Ingredients 7

4 skinless salmon fillets (about 6 ounces each)
Coarse salt and ground pepper
2 tablespoons grainy mustard
2 tablespoons Dijon mustard
1 teaspoon brown sugar
2 tablespoons snipped fresh dill
1 scallion, thinly sliced

Steps:

  • Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
  • Meanwhile, in a small bowl, stir together the mustards, sugar, and 1 tablespoon water until smooth. Stir in dill and scallion. Serve salmon with sauce.

COLD SALMON WITH MUSTARD SAUCE RECIPE



Cold Salmon With Mustard Sauce Recipe image

Posted for the ZWT III flight to Scandinavia. This is a great alternative to the usual poached salmon.

Provided by Mulligan

Categories     Easy

Time P1DT30m

Yield 4 serving(s)

Number Of Ingredients 12

2 salmon fillets, unskinned
1 bunch fresh dill
1/2 tablespoon peppercorn
1 1/2 tablespoons salt
1 tablespoon sugar
1 teaspoon mustard
1/2 teaspoon sugar
salt
pepper
1 tablespoon white wine vinegar
4 tablespoons vegetable oil
1 lemon, untreated

Steps:

  • Put fish into a shallow bowl, skin down, pull out remaining bones with a pair of tweezers.
  • Wash about 2/3 of the dill, then chop it finely (stalks and all). Coarsely grind peppercorns (pestle & mortar). Mix pepper, salt, sugar and sprinkle over the fish, then cover with dill.
  • Now the fish has to be weighed down with something heavy so it'll absorb the seasoning properly. You could first cover the fish with cling film, put a cutting board and a few heavy stones on top, for example. Put into the fridge and leave to marinade for at least 24 h. Check every now and then for liquid at the bottom of the bowl (spoon over the fish).
  • After 24 h, the fish is ready to be cut up into very thin slices: lift out of bowl, hold knife at a 45° angle (roughly) and cut the meat off the skin.
  • Prepare the mustard sauce: pour the marinade/juice that has accumulated in the bowl through a sieve, then add mustard, 1/2 teaspoon sugar, some salt & pepper and the white wine vinegar. Slowly pour in the oil while stirring the sauce. Now chop the rest of the dill (without the stalks) and add it to the mixture.
  • Serve with lemon wedges and white bread.

Nutrition Facts : Calories 357, Fat 19.6, SaturatedFat 2.8, Cholesterol 82.7, Sodium 2743, Carbohydrate 14.8, Fiber 4.6, Sugar 3.8, Protein 33.5

COLD POACHED SALMON WITH MUSTARD-LIME SAUCE



Cold Poached Salmon with Mustard-Lime Sauce image

Categories     Fish     Mustard     Brunch     Poach     Lunch     Lime     Salmon     Summer     Chill     Sour Cream     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 10

6 cups water
2 1/2 cups dry white wine
6 7-to-8-ounce center-cut salmon fillets, skinned
Ground white pepper
1 cup sour cream
6 tablespoons Dijon mustard
4 teaspoons fresh lime juice
4 teaspoons honey
1 teaspoon grated lime peel
Finely sliced fresh basil

Steps:

  • Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and bring to boil. Turn off heat. Season salmon with salt and white pepper. Place 3 fillets in each skillet; let stand 6 minutes. Turn salmon over in liquid; let stand 5 minutes. Bring liquid in skillets just to simmer and cook until salmon is just cooked through, about 30 seconds. Using slotted spatula, transfer salmon to platter. Cover and refrigerate until cold, about 3 hours or up to 1 day. Let salmon stand at room temperature 1 hour before serving.
  • Stir sour cream, mustard, lime juice, honey and lime peel in bowl to blend. Cover; chill until cold, at least 1 hour. Can be made 1 day ahead. Keep chilled.)
  • Arrange salmon on plates. Drizzle with some sauce. Top with basil. Serve, passing remaining sauce separately.

POACHED SALMON W/DILL SAUCE, COLD



poached salmon w/dill sauce, cold image

Make and share this poached salmon w/dill sauce, cold recipe from Food.com.

Provided by chia2160

Categories     Very Low Carbs

Time 45m

Yield 16 serving(s)

Number Of Ingredients 15

1 (5 lb) salmon fillets
water, to cover
salt and pepper
sliced onion
sliced carrot
1/4 cup white wine
2 tablespoons lemon juice
thyme
2 cucumbers, sliced very thin
1/4 cup fresh dill, chopped
1 cup sour cream or 1 cup yogurt
1/2 cup mayonnaise
2 teaspoons tarragon
1 teaspoon Dijon mustard
salt and pepper

Steps:

  • in large pan, add salmon, cut in half if needed.
  • add water, spices, wine, lemon juice, and vegetables to cover halfway.
  • use 2 burners if necessary, heat to boil, cover and simmer on low 10-15 minutes.
  • when salmon turns light pink, and opaque remove from liquid, chill.
  • meanwhile make dill sauce- mix all ingredients together.
  • slice cucumbers very thin, or use a mandoline, watch your fingers.
  • decorate salmon with rows of cucumber to look like fish scales, serve w/ dill sauce.
  • this can be served warm, but we prefer it cold or at room temp.

Nutrition Facts : Calories 234.3, Fat 10.4, SaturatedFat 3, Cholesterol 82.1, Sodium 159.7, Carbohydrate 4.1, Fiber 0.2, Sugar 1.2, Protein 29.2

POACHED SALMON WITH A MUSTARD-DILL SAUCE



Poached Salmon With a Mustard-Dill Sauce image

Here is a light delicious salmon recipe, I made this dish last night as hot salmon and sauce. But it is a very versatile dish and in summer can be served chilled, both the salmon and the sauce. If chilling the salmon, I recommend leaving the fish in the poaching liquid, in the fridge for a few hours, to really allow the flavours to infuse the salmon. I served mine with wild rice and minted vegetables, but it goes well over linguine with a green salad on the side.

Provided by The Flying Chef

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

4 salmon fillets
3 cups water
1 1/2 tablespoons lemon juice
1/2 cup dry white wine
8 sprigs fresh dill
3 bay leaves
1 teaspoon mustard seeds
12 black peppercorns
3 tablespoons Dijon mustard
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 1/2-3 tablespoons chopped fresh dill
1/2 cup sour cream

Steps:

  • In a large pan, add water, wine, lemon juice, mustard seeds, peppercorns, bay leaves and dill, bring to a boil, reduce heat, cover and simmer for 10 minutes.
  • Add the fish and return to a simmer, cover and continue to simmer until fish is cooked and flakes easily, approximately 8 minutes.
  • For the Sauce: In a pan combine mustard, vinegar, sugar, Worcestershire, dill and sour cream, stir over medium heat until hot, when fish is cooked add the 3 tablespoons of liquid from poached fish. Heat through and serve over fish.
  • To serve: Place fish on plate and top with sauce, garnish with dill.

POACHED SALMON WITH DILL SAUCE



Poached Salmon with Dill Sauce image

Known for its omega-3 fatty acids, tender salmon is treated with a creamy, classic dill sauce. Yum! -Patti Sherman, Schenectady, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

2 cups water
1 cup white wine or reduced-sodium chicken broth
1 medium onion, chopped
1/4 cup chopped celery
4 salmon fillets (4 ounces each)
SAUCE:
1/4 cup reduced-fat sour cream
1/4 cup plain yogurt
2 teaspoons snipped fresh dill
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
Dash hot pepper sauce

Steps:

  • In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.

Nutrition Facts : Calories 239 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

SWEDISH MUSTARD SAUCE FOR COLD POACHED SALMON



Swedish Mustard Sauce for Cold Poached Salmon image

Make and share this Swedish Mustard Sauce for Cold Poached Salmon recipe from Food.com.

Provided by luvcookn

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 6

2 tablespoons Dijon mustard
1 tablespoon sugar
1 tablespoon distilled white vinegar
6 tablespoons olive oil
6 tablespoons sour cream
2 tablespoons finely chopped fresh dill (to taste)

Steps:

  • Mix the mustard, sugar, and vinegar in a bowl.
  • Beat in the oil a little at a time until well blended.
  • The sauce will thicken rapidly and must be stirred vigorously.
  • Finally, add the sour cream and plenty of finely chopped dill.
  • Serve on the side with cold salmon.

Nutrition Facts : Calories 941.8, Fat 97, SaturatedFat 20.6, Cholesterol 31.7, Sodium 376.8, Carbohydrate 18.1, Fiber 1, Sugar 13.6, Protein 3.5

POACHED SALMON WITH MUSTARD SAUCE



Poached Salmon with Mustard Sauce image

Categories     Fish     Mustard     Brunch     Poach     Low Carb     Quick & Easy     Salmon     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 6

1/3 cup dry white wine
1 green onion, chopped
2 6-ounce 1-inch-thick skinless salmon fillets
1/4 cup whipping cream
2 teaspoons Dijon mustard
Chopped green onion tops

Steps:

  • Bring wine and onion to simmer in heavy large skillet. Add fish, cover and simmer until fish is just cooked through, about 8 minutes. Transfer fish to plates. Tent with foil to keep warm. Add cream to skillet and bring to boil. Boil until reduced to sauce consistency, stirring occasionally, about 6 minutes. Mix in mustard. Spoon sauce over fish. Sprinkle with green onion tops.

SALMON WITH CREAMY DILL SAUCE



Salmon with Creamy Dill Sauce image

There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter, cubed
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

Steps:

  • Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.

OVEN-POACHED SALMON STEAKS WITH MUSTARD DILL SAUCE



Oven-Poached Salmon Steaks with Mustard Dill Sauce image

Categories     Mustard     Poach     Salmon     Dill     Gourmet

Yield Serves 12

Number Of Ingredients 11

1 1/2 cups dry white wine
1/4 cup sugar
1 teaspoon peppercorns
1 1/2 teaspoons coriander seeds
1 teaspoon mustard seeds
1 1/2 teaspoons salt
1 onion, sliced
ten 1-inch-thick salmon steaks
Mustard Dill Sauce
dill sprigs for garnish
1 lemon slice for garnish

Steps:

  • In a saucepan combine the wine, 1 1/2 cups water, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and the onion, simmer the mixture for 15 minutes, and let cool to room temperature. Halve the salmon steaks with sharp knife, discarding as many bones as possible, and re-form the steaks. Arrange the steaks in 2 buttered shallow baking pans, ladle the wine mixture around them, and poach the steaks, covered with a buttered piece of foil, on the upper and lower racks of a preheated 375°F. oven, switching the positions of the pans after 15 minutes, for 30 minutes. Let the steaks cool, venting the foil, and chill them in the poaching liquid, covered, for at least 6 hours or overnight.
  • Separate the salmon steaks into halves, brush them with some of the poaching liquid, and arrange them on a platter. Garnish the salmon with dill sprigs and the lemon slice and serve it with the sauce.

Tips

  • Use the freshest salmon you can find: Cold-poached salmon is a delicate dish, so it's important to start with high-quality fish.
  • Don't overcook the salmon: The key to perfectly cooked cold-poached salmon is to cook it gently. The fish should be cooked through, but still slightly pink in the center.
  • Make sure the poaching liquid is flavorful: The poaching liquid is what will flavor the salmon, so it's important to use a flavorful combination of ingredients. A good starting point is to use a mixture of water, white wine, vinegar, and herbs.
  • Chill the salmon before serving: Cold-poached salmon is best served chilled. This allows the flavors to meld and the fish to firm up.
  • Serve the salmon with a variety of sauces: Cold-poached salmon can be served with a variety of sauces, such as dill mustard sauce, tartar sauce, or a simple vinaigrette.

Conclusion

Cold-poached salmon is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's a healthy and flavorful way to enjoy salmon, and it's easy to make. With a little planning, you can have a delicious cold-poached salmon dish on the table in no time.

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