Creamy Dijon & dill salmon (Oven or Air Fryer)
with L'épicier
- Preparation 10 min
- Cooking 15 min
- Servings 4
- Freezing I do not suggest
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🧊 The salmon that saves rushed weeknight dinners (oven or air fryer)
Since I started working with L’Épicier, my quick dinners have completely changed the game. Their vacuum-sealed salmon is a true blessing: incredible quality, zero funky smell, perfect texture… and best of all, it defrosts in no time in a bowl of cold water. When I’ve got that on hand, I feel ready to cook anytime, even when the week goes completely off the rails. And here’s the real bonus: this recipe works just as well in the oven as it does in the air fryer, depending on your mood and how much time you’ve got.
🍽️ Fancy without the hassle
I love keeping several salmon fillets in the freezer. It’s like having a permanent “impressive dinner with zero stress” button within reach. The salmon cooks quickly, stays tender and juicy, then gets covered in a creamy Dijon mustard and dill sauce that tastes absolutely unreal. It’s rich, balanced, perfectly aromatic… and most importantly, it looks like you put in serious effort, even though it only took a few minutes.
🔥 The kind of dish that always delivers
Whether it’s a rushed weeknight dinner, a meal meant to impress, or just because you feel like treating yourself on a random Tuesday, this salmon is a sure thing. Simple, efficient, comforting and consistently good. Pick the oven or the air fryer, start the sauce while the fish cooks, and boom: dinner is handled.
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✅ Air fryer or oven
Both methods work perfectly. The air fryer is ideal for speed and juiciness, while the oven is great when cooking multiple portions at once.
✅ Don’t overcook the salmon
Use a thermometer if possible. Slightly undercooked salmon stays tender and moist, especially with a creamy sauce.
✅ Fresh dill matters
Fresh dill gives the sauce brightness and aroma that dried dill simply can’t replicate.
✅ Make it a full meal
Serve with roasted potatoes, rice, or a crisp green salad to balance the richness.
Ingredients for the salmon
- 4 salmon fillets (about 170 g / 6 oz each)
- 2 tbsp (30 ml) whole-grain mustard
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) honey
- Salt and freshly ground black pepper, to taste
Sauce
- 3/4 cup (125 ml) 35% cream
- 3 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) honey
- Zest of 1/2 lemon
- 1 large garlic clove, finely minced
- 1 tbsp (15 ml) fresh dill, finely chopped, plus more for serving
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Preparation
- Preheat the oven or the air fryer to 425 °F (220 °C).
- In a small bowl, mix the whole-grain mustard, olive oil and honey. Brush the salmon fillets generously with this mixture, then season well with salt and pepper.
- Place the salmon on a parchment-lined baking sheet or in the air fryer basket. Cook for about 12 minutes, until the internal temperature reaches 145 °F (63 °C) for fully cooked salmon, or between 125 °F and 130 °F (52–54 °C) for a juicier, slightly pink center.
- Meanwhile, prepare the sauce. In a small saucepan over medium heat, combine the cream, Dijon mustard, honey, lemon zest, lemon juice and garlic. Stir and let simmer for 3 to 4 minutes, until the sauce thickens slightly. Stir in the dill.
- Remove the salmon from the oven or air fryer. Plate the fillets, spoon the creamy Dijon sauce over the top and garnish with fresh dill!
Preheat the air fryer to 425°F (220°C). Place the salmon fillets on a piece of parchment paper or in a lightly oiled basket, without overlapping. Cook for 10 to 12 minutes depending on thickness, without flipping, until the desired doneness is reached. The air fryer delivers fast, even cooking and keeps the salmon juicy, making it perfect for busy weeknights.
The ideal temperature depends on the texture you’re looking for. For a tender, slightly pink center, aim for 52–54°C (125–130°F). For an opaque, flaky texture, aim for 57–60°C (135–140°F). For fully cooked, firm salmon, go up to 63°C (145°F), in line with food safety guidelines. Using a meat thermometer is the best way to ensure precise, consistent results.
Trout, Arctic char, or even a halibut fillet work very well with this sauce and follow the same cooking method.
Crème champêtre 15% works very well and still gives the sauce a smooth, creamy texture.
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