Baked Salmon with a Soy Sauce-Dijon Mustard Glaze
Mealthy Tip: Not a fan of dill? Go for another herb instead, such as snipped fresh chives or chopped parsley. Swap tamari for the soy sauce and this dish will be gluten-free! If you have leftover mustard-dill sauce, save it as a spread for sandwiches or sliders.
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 1/2 cup | 120 ml | Dijon mustard |
| 1/4 cup | 60 ml | white wine vinegar |
| 1/4 cup | 60 ml | brown sugar |
| 1/2 cup | 120 ml | vegetable oil |
| to taste | freshly ground black pepper | |
| 1 tablespoon | 15 ml | soy sauce |
| 2 tablespoons | 30 ml | chopped fresh dill |
| 4 | skin-on salmon fillets, rinsed and patted dry |
Instructions
- Preheat oven to 450°F (230°C). Line a rimmed baking sheet with aluminum foil.
- Whisk mustard, vinegar, and brown sugar together in a bowl. Stream vegetable oil into the mustard mixture while whisking vigorously until emulsified; season with pepper.
- Pour 1/4 cup mustard mixture into a small bowl; add soy sauce and stir.
- Whisk dill into remaining mustard mixture to create mustard-dill sauce.
- Arrange salmon fillets skin-side down on the prepared baking sheet. Liberally brush soy sauce mixture onto all sides of the fillets. Allow to sit at room temperature for 20 minutes.
- Bake salmon in preheated oven until cooked through and fish flakes easily with a fork, 10 to 12 minutes. Serve immediately with the mustard-dill sauce.