Best 11 Salmon With Dijon Dill Sauce Recipes

CREAMY DIJON SALMON

Steps:

• Pat salmon dry with paper towel. Season salmon all over with salt, pepper, garlic powder and paprika.
• Heat oil and butter in a large skillet over medium-high heat until hot. Sear flesh-side down first (skin-side up), for 5 minutes or until cooked halfway up. Flip and cook for a further 3-4 minutes or until cooked to your liking. (Cook in batches of two if needed to avoid overcrowding your pan.)
• Once cooked, remove salmon from the pan and set aside. KEEP all of the flavourful juices in the pan.
• Return pan to medium-high heat and melt the butter in the juices. Sauté garlic until fragrant (about 30 seconds), then pour in the stock. Allow liquid to reduce to half while scraping browned bits from the bottom of the pan.
• Reduce heat to low-medium heat. Whisk in the Dijon mustard, cream and parsley. Add the asparagus and bring to a gentle simmer, while stirring occasionally, until asparagus is cooked and sauce has thickened. Season with salt and pepper to your taste.
• Add the salmon back into the pan, sprinkle with parsley, taste test sauce and adjust salt and pepper, if needed.
• Serve.

BAKED SALMON WITH MUSTARD-DILL SAUCE

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.

GRILLED SALMON WITH DILL SAUCE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
• Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.

SALMON WITH DIJON DILL SHALLOT SAUCE

Steps:

• Season salmon with 1/4 t. salt and place on broiler pan (I line my pan with nonstick aluminum foil). Broil salmon on high for about 10 minutes, until cooked throughout.
• While salmon cooks, put oil and 1 T. of butter in saucepan and heat over medium-high heat until butter melts. Add shallot and cook for about 1 minute, until soft and opaque. Pour in wine and reduce by half, 3-4 minutes.
• Turn heat down heat to low and stir in mustard, dill, pepper, and the remaining salt. Whisk until well combined. Remove from heat and add butter in pieces to the sauce until melted and blended inches.
• Place the salmon on serving platter and spoon the sauce over the top. Garnish with dill and cucumber, if desired.

SALMON WELLINGTON WITH DIJON DILL WHIPPED CREAM

Steps:

• In a large skillet over medium heat, add the butter and oil. When butter is melted, add the onions and salt. Saute until the onions are soft and translucent and begin to caramelize, about 15 minutes. Increase the heat and add the white wine and dijon mustard. Bring to a simmer and let the liquid cook off. Turn off heat and stir in chopped dill. Let cool completely.
• While the onions are cooling, preheat oven to 350 degrees. Line a large baking sheet with parchment paper, set aside.
• On a well floured piece of parchment paper, unfold one pastry sheet and brush one edge with egg wash. Overlap the other sheet by two inches. Use a rolling pin to flatten the pastry until it is large enough to wrap the salmon. Use a slotted spoon to spoon out the onion mixture down the center of the pastry. Place the salmon on top of the onion mixture. Fold the pastry over the salmon and egg wash and press the edges to seal the salmon in the pastry. Place the salmon seam down on the prepared sheet pan. Brush with egg wash. Bake for 35-45 minutes, or until the puff pastry is golden brown and puffed. Remove from oven and let sit for 10-15 minutes before cutting.
• While the salmon is baking, prepare the cream sauce. In a very cold (preferably metal) bowl, whisk the cream until peaks begin to form. Add in the mustard, dill, and salt and continue to whisk until stiff peaks form. Refrigerate until ready to use and serve alongside the salmon.

HONEY-DIJON- DILL SALMON MARINADE

Steps:

• Mix Olive oil, honey, Dijon mustard and garlic together.
• Sprinkle dill on the front and back of the salmon filets.
• Marinate the dill-sprinkled salmon for at least 2 hours, turning occasionally.
• Preheat oven to 350.
• Cook marinated salmon for 12-20 minutes, once again depending on the size of the filets, watch carefully.

SALMON WITH DIJON DILL SAUCE

Steps:

• Set broiler on high.
• Place the salmon on a foil-lined broiler pan and season with 1 /4 teaspoon of the salt.
• Broil until the salmon is the same color throughout and flakes easily, 7 to 10 minutes, depending on thickness.
• Meanwhile, in a medium saucepan, over medium-high heat, heat the oil and 1 tablespoon of butter until it melts.
• Add the shallot and cook until softened, about 1 minute.
• Add the wine and cook until REDUCED BY HALF, about 3 minutes.
• Reduce heat to low and whisk in the mustard, dill, pepper and the remaining salt.
• Remove from heat.
• Cut remaining butter into pieces, add to the sauce, and whisk until incorporated.
• Place salmon on individual plates, spoon the sauce over the top, and sprinkle with additional dill.
• Serve with the cucumber, if desired.

DIJON DILL SAUCE

Steps:

• In a small bowl combine all ingredients until well blended.
• Cover with plastic wrap and chill.

BROILED SALMON WITH LEMON-DILL SAUCE

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil.
• Sprinkle pepper on both sides of salmon steaks. Place on the prepared baking pan.
• Broil salmon under the preheated broiler until it flakes easily with a fork, 3 to 5 minutes per side.
• While salmon is cooking, stir mayonnaise, lemon juice, Dijon, and dill together in a small bowl until a smooth sauce is achieved.
• Portion salmon steaks on a plate, spoon sauce over top, and garnish with lemon wedges.

SALMON WITH DIJON MAYONNAISE

Steps:

• Place the salmon skin side down on a greased broiler pan. Broil 4 in. from the heat for 10-16 minutes or until fish flakes easily with a fork. , Meanwhile, combine the remaining ingredients in a small bowl. Serve with the salmon.

SALMON WITH CREAMY DILL SAUCE

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.