The flavors of Spring take this roasted salmon to the next level! Salmon puts on its spring finest with whole grain mustard, dijon, and a generous sprinkle of dill. Flaky and buttery, this is the perfect dish to bring on the Spring vibes!
At the first signs of Spring, I’m always thinking about preparing salmon for dinner. It’s so buttery and light, but for me, it’s the beautiful pink color that makes me feel like Spring is right around the corner. It’s a total crowd pleaser in its mild flavor, and bringing in flavors of Spring make this salmon truly delicious.
Spring Salmon with Mustard and Dill is one of my favorite things to serve to company because it’s easy, delicious, and really gorgeous on the table. The salmon here is bathed in a sauce made of two kinds of mustard and herbs. This includes whole grain mustard, which is the secret ingredient. The little seeds of mustard pop in your mouth when you eat this, giving it nice texture. Dill is just classic for Spring and for salmon, so it’s a no-brainer to make this salmon really hit.
This whole dish comes together in less than 30 minutes and can be served with all sorts of Spring vegetables on the side. I had originally planned to serve this with artichokes for my Bright Early Spring Dinner, but when the grocery store wasn’t quite ready with their artichokes, I switched to delicious smashed crispy potatoes. Those potatoes are served on a bed of goat cheese that’s studded with dill, so it really feels like Spring is on the plate. Dessert is simple and elegant with Honeyed Roasted Grapefruit. So beautiful contrasted with the salmon colors.
This is early Spring cooking at its best — bright, fresh, and unfussy. Even if you’re not quite seeing signs of Spring this second, the moment you do, this menu will be ready.
Why You’ll Love This Recipe
- Bright but balanced — whole grain mustard adds texture and depth without overpowering the fish. The little mustard seeds really pop in your mouth in a way I just love.
- Spring-forward flavors — dill and lemon keep it fresh and seasonal. This salmon really feels like Spring on a plate.
- Entertaining-friendly — it can be served warm or at room temperature. The perfect host friendly dish!
- Minimal prep — just stir, spread, and roast. Simple elegance at its best.
Ingredients
Method
- Preheat the oven to 400ºF. Prepare a rimmed baking sheet with parchment paper.
- Place the salmon on the parchment paper, skin side down. Pat the salmon dry with a paper towel. Sprinkle with salt and pepper.
- In a small bowl, stir together the whole grain mustard, dijon, olive oil, honey, garlic, lemon zest, and chopped dill. Spoon the mustard mixture over the salmon filets, creating a thick layer.
- Roast for 12-15 minutes until the salmon is cooked through. The salmon should flake easily with a fork. Switch the broiler on and broil for 1-2 minutes for extra color. Keep an eye on this as it goes fast!
- Transfer to a serving platter and top with a squeeze of lemon and more fresh dill. Serve and enjoy!
Tips for Perfect Roast Salmon
This Spring mustard salmon is the perfect hosting dish because of its ease and elegance. Here are a few tips for making sure the salmon is as delicious as possible.
- Don’t overcook it. Salmon continues to cook slightly after it comes out of the oven. Pull it when it’s just opaque in the center.
- Use skin-on fillets. The skin protects the fish and keeps it moist. I used skin-off in these pictures just for personal preference.
- Let it rest. A short rest helps the juices redistribute and makes for cleaner slices.
- Broil it. I think broiling the salmon at the very end is the secret sauce to make the salmon have a nice crust. You do not have to do this step, but if you do, just make sure to keep an eye on it as the mustard sauce will go from delicious to burnt in the blink of an eye.
Storage and Leftovers
Leftover salmon keeps well in the refrigerator for up to 2 days. Flake it over salads, tuck it into grain bowls, or layer it into a sandwich with a swipe of goat cheese and fresh herbs.
Looking for the full menu?
This Spring Salmon is part of my Bright Early Spring Dinner Menu, which features crispy smashed potatoes on the side and roasted grapefruit for dessert. Some other ideas to serve with the salmon would be my Simple Arugula Salad to keep things light, Roasted Broccolini with Chili Crisp for some spice, or my French Onion Soup Casserole if you’d like to take this more in a bistro direction. All would be delicious as the salmon is incredibly versatile!
