Herb Crusted Salmon Creamy Dill (Printable)
Fresh herb-coated salmon roasted until golden, topped with tangy dill cream sauce for an easy yet impressive dinner.
# List of ingredients:
→ For the Herb Crusted Salmon
01 - 4 salmon fillets (6 oz each), skinless
02 - 2 tablespoons olive oil
03 - 1 tablespoon Dijon mustard
04 - 2 tablespoons fresh parsley, finely chopped
05 - 2 tablespoons fresh dill, finely chopped
06 - 1 tablespoon fresh chives, finely chopped
07 - 1 clove garlic, minced
08 - 1 teaspoon lemon zest
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
→ For the Creamy Dill Sauce
11 - ½ cup sour cream
12 - 2 tablespoons mayonnaise
13 - 2 tablespoons fresh dill, finely chopped
14 - 1 tablespoon lemon juice
15 - 1 teaspoon Dijon mustard
16 - ¼ teaspoon garlic powder
17 - Salt and freshly ground pepper, to taste
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry with paper towels and place them on the prepared baking sheet.
03 - In a small bowl, mix together the olive oil and Dijon mustard. Brush this mixture evenly over the tops of the salmon fillets.
04 - In another bowl, combine parsley, dill, chives, garlic, lemon zest, salt, and pepper. Press this herb mixture onto the mustard-coated side of each salmon fillet to form an even crust.
05 - Bake the salmon for 12–15 minutes, or until the fish flakes easily with a fork and the crust is fragrant and lightly golden.
06 - While the salmon bakes, prepare the dill sauce: In a small bowl, whisk together sour cream, mayonnaise, dill, lemon juice, Dijon mustard, garlic powder, and a pinch of salt and pepper until smooth.
07 - Serve the salmon hot, drizzled with creamy dill sauce.
# Expert Advice:
01 -
- The herb crust creates an incredible aromatic crunch that makes each bite exciting
- That creamy dill sauce ties everything together with just the right tangy finish
02 -
- Dry your salmon thoroughly before adding the mustard or the crust will slide right off in the oven
- Watch the fish closely after 12 minutes because overcooked salmon becomes dry and disappointing
03 -
- Mix your herbs ahead of time and store them in the fridge for even faster prep
- Let the salmon rest for two minutes after baking so the juices redistribute