Recipe Detail

Salmon with Mustard Dill Sauce

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  1. 2 tablespoons - sugar
  2. 2 teaspoons - coarsely ground white pepper
  3. 1 - large bunch of dill
  4. - lemon slices
  5. - fresh dill sprigs
  6. 1/4 cups - Dijon mustard
  7. 2 tablespoons - white wine vinegar
  8. 2 tablespoons - sugar
  9. 1 teaspoons - freshly ground pepper
  10. 1 cups - vegetable oil
  11. 6 tablespoons - minced fresh dill
  12. 2 - center-cut salmon (1 to 1-1/2 pounds each)
  13. 3 tablespoons - coarse salt



Remove all bones, using tweezers. Combine salt, sugar and pepper in small bowl. Sprinkle 1 tablespoon of mixture in a glass baking dish. Spread with layer of dill. Top with salmon fillet, skin side down. Spread fish with all but 1 tablespoon of salt mixture and cover with dill. Top with second salmon fillet; spread with last tablespoon of salt mixture and remaining dill.

Cover with plastic wrap. Top with board or try weighting down with 2 or 3 bricks. Refrigerate and marinate for 3 days - turning and basting fillets twice a day.

Scrape all marinade from salmon and pat dry. Cut across grain into thin diagonal strips. Garnish with lemon slices and dill sprigs. Serve with Swedish Rye Bread and mustard dill sauce.

For Sauce:
Mix together mustard, vinegar, sugar, and pepper; gradually whisk in oil. Cover and refrigerate. Mix in dill just before serving.


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