Salmon With Dijon Dill Sauce

Photo by Mark Lund
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 399 calories
    • Calories 216 calories from fat
    • Fat 24 g
    • Sat Fat 8 g
    • Cholesterol 130 mg
    • Sodium 357 mg
    • Protein 39 g
    • Carbohydrate 2 g
    • Sugar 1 g
    • Fiber 0 g
    • Iron 2 mg
    • Calcium 27 mg


  1. Check 46-ounce salmon fillets, skin removed
  2. Check kosher salt and black pepper
  3. Check 1tablespoon olive oil
  4. Check 3tablespoons unsalted butter, cold
  5. Check 1 small shallot, finely chopped
  6. Check 1/2cup white wine
  7. Check 1tablespoon Dijon mustard
  8. Check 2tablespoons roughly chopped fresh dill, plus more for serving
  9. Check 1 cucumber, thinly sliced (optional)


  1. Set broiler on high. Place the salmon on a foil-lined broiler pan, season with ¼ teaspoon salt, and broil until it is the same color throughout and flakes easily, 7 to 10 minutes, depending on thickness.
  2. Meanwhile, in a saucepan, over medium-high heat, heat the oil and 1 tablespoon butter until it melts. Add the shallot and cook until soft, about 1 minute.
  3. Add the wine and cook until reduced by half, about 3 minutes.
  4. Reduce heat to low and whisk in the mustard, dill, ¼ teaspoon salt, and ⅛ teaspoon pepper. Remove from heat.
  5. Cut the remaining 2 tablespoons butter into pieces, add to the sauce, and whisk until incorporated.
  6. Place the salmon on individual plates, spoon the sauce over top, and sprinkle with additional dill. Serve with the cucumber slices (if desired).