Salmon with Mustard Dill Sauce Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 - center-cut salmon (1 to 1-1/2 pounds each)
  • 3 tablespoons - coarse salt
  • 2 tablespoons - sugar
  • 2 teaspoons - coarsely ground white pepper
  • 1 - large bunch of dill
  • - lemon slices
  • - fresh dill sprigs
  • Mustard Dill Sauce
  • 1/4 cups - Dijon mustard
  • 2 tablespoons - white wine vinegar
  • 2 tablespoons - sugar
  • 1 teaspoons - freshly ground pepper
  • 1 cups - vegetable oil
  • 6 tablespoons - minced fresh dill
  • Directions:


    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.

    Brief Description

    Boneless salmon fillets stacked with seasoning and marinated for 3 days in fridge before serving with homemade mustard dill sauce.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  Seafood

    Prep Time: 8 hour(s)

    Posted By:


    Posted On:

    October 18, 2018

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    1. Dorothy Boucher says:

      This sounds amazing! I could definitely find myself nibbling on some of this.

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