Mustard Dill Salmon Bake
This is a quick and easy dish perfect for a weeknight. It works great with frozen salmon, too—just move the fish from the freezer to the fridge in the morning, and by evening you can pop it right into the casserole dish to bake.
Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- 4 salmon fillets (6 oz. each), skinned
- ¼ tsp. ground black pepper
- 1 Tbsp. extra-virgin olive oil
- 2 cloves garlic, minced
- ¾ cup clam juice
- ¼ cup dry white wine
- 1½ Tbsp. Dijon mustard
- 3 Tbsp. fresh chopped dill
- 1 Tbsp. butter
- Preheat the oven to 375°F and spray an oven-proof skillet or casserole dish lightly with nonstick spray. Pat the salmon dry, place in prepared dish, and sprinkle it with pepper.
- Heat the olive oil in a small saucepan over medium heat. When hot, add garlic and cook, stirring often, until fragrant and just beginning to turn golden.
- Immediately whisk in clam juice, white wine, and Dijon mustard. Bring to a simmer and cook until slightly reduced and thickened, about 2 minutes. Whisk in dill and butter and pour over salmon.
- Bake salmon, uncovered, on the middle oven rack until it flakes easily with a fork, 12–15 minutes.