Creamy Dijon & dill salmon (Oven or Air Fryer)

Name: Creamy Dijon & dill salmon (Oven or Air Fryer)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Québécoise
Ingredients: 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; 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

In collaboration
with L'épicier

Preparation 10 min
Cooking 15 min
Servings 4
Freezing I do not suggest

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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!