Oven-baked salmon with mayo, mustard and dill crust
- Preparation 15 minutes
- Cooking 25 minutes
- Servings 4
- Freezing I do not suggest
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🥐 The crust that turns a simple salmon fillet into a restaurant-worthy dish
This oven-baked salmon with mayo, mustard and dill crust is the kind of recipe that makes you look like you have years of technique under your belt, when really it comes together in 15 minutes. The secret is this creamy, flavour-packed crust that protects the salmon flesh during cooking. It seals in the juices, lets the surface brown lightly, and releases a blend of double mustard, fresh dill and salted herbs that fills the entire kitchen with an incredible aroma. Perfect for a no-fuss weeknight dinner, an Easter meal or a dinner party where you want to deliver something elegant without being stuck at the stove all night.
🔥 A bed of shallots that makes all the difference
The French shallots sliced into rounds and laid directly under the fillet aren’t just there for show. They act as an aromatic base that flavours the salmon from underneath as it cooks, while also preventing the skin from sticking to the pan. They caramelize gently in the oven heat, turning confit, meltingly tender and absolutely delicious. Serve this salmon over basmati rice with roasted vegetables for a complete meal that impresses as much on taste as it does on presentation.
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🔪 Don’t salt the crust. The salted herbs do the work
The salted herbs from Bas-du-Fleuve already carry a solid dose of salt and concentrated aromatics. Adding more salt risks overpowering the crust and masking the delicate flavour of the dill and mustards. Taste the mixture before spreading it on. A generous amount of freshly ground pepper is usually all that’s missing.
🌡️ Apply a thick, generous coat for a protective crust
Don’t hold back on the mayo-mustard layer. A thick crust creates a barrier that prevents the dry oven heat from drying out the salmon flesh. It caramelizes lightly on the surface, creating a contrasting texture between the golden top and the tender interior. A thin layer gives a dry, uninspiring result.
⏱️ Start checking at 20 minutes
Fillet thickness varies from one salmon to the next. A thin 2 cm fillet will be done in 20 minutes; a thicker 4 cm fillet may need the full 25. The foolproof test: press gently with a fork at the thickest part. The flesh should flake into large, easy pieces with no resistance and no longer be translucent at the centre.
✂️ Use the shallot bed as a side dish
Don’t overlook the confit shallots under the salmon. They’re a side dish in their own right. Meltingly tender, lightly caramelized and soaked through with salmon juices and mustard, they can be served directly over the basmati rice or as a garnish on the fillet. They’re the part everyone scrapes off the bottom of the pan first.
🍋 Finish with a squeeze of fresh lemon at serving
A quick squeeze of fresh lemon juice directly over the salmon right out of the oven brightens all the flavours. It cuts through the richness of the mayo, lifts the dill and adds that little acidity that makes the dish feel chef-crafted. This 3-second gesture completely changes the perception of the dish on the palate.
Ingredients
- ½ cup (125 ml) light mayonnaise
- 1 tsp (5 ml) salted herbs from Bas-du-Fleuve
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) whole grain mustard
- 1 tbsp (15 ml) white wine
- 1 tbsp (15 ml) fresh dill, chopped
- 1 tsp (5 ml) olive oil
- 4 French shallots, sliced into rounds
- 800 g (1 ¾ lb / 28 oz) salmon fillet, skin on
- Ground pepper
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Preparation
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a bowl, combine the mayonnaise, salted herbs, both mustards, white wine, dill and olive oil. Season with pepper to taste.
- Spread the shallots over the baking sheet. Place the salmon fillet over the shallots, skin side down, and generously coat with the mustard mixture.
- Bake for 20 to 25 minutes or until the fish is cooked through and the flesh flakes easily with a fork.
- Serve over basmati rice with your choice of vegetables.
Yes, no problem. Light mayo is used to slightly reduce the richness of the dish, but the regular version gives an even creamier, more flavourful crust. The final result will be richer, which is never a bad thing for this oven-baked salmon with mayo, mustard and dill crust.
Yes. Reduce the quantity to 1 tsp (5 ml) of dried dill, as its flavour is more concentrated. Fresh dill brings a brighter, more aromatic note, but the dried version works well in the crust. If possible, garnish the cooked salmon with a little fresh dill at serving to bring back that lively quality.
The mayo-mustard mixture can be made the day before and kept in the fridge. Coat the salmon just before baking for the best result. Already-cooked and reheated salmon loses its tenderness and moisture. It’s best to bake it at the last minute.
Absolutely. Four individual fillets of about 200 g (7 oz) each work perfectly. Reduce the cooking time to 15 to 18 minutes depending on thickness. The advantage: each portion is perfectly sized and the plating is even more polished.
Plain basmati rice is the ideal base to absorb the creamy sauce, but to take this meal to the next level, I suggest my green beans with white wine and lemon, my sautéed peas and asparagus with crispy pancetta or even my parsnip and green pea purée. You’re going to love it!
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