Baked Salmon with Dill Honey Mustard Sauce

clock 10 minutes + 15 minutes bowl Serves 10


  • 1 side of salmon, skin on, pin-boned
  • 4 Tbsp rice bran oil
  • 3 Tbsp lemon juice plus wedges, to serve
  • Salt
  • Freshly ground black pepper
  • 25g butter, melted
  • Side salad, to serve
  • Dill Honey Mustard Sauce
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tsp Dijon mustard
  • 2 Tbsp finely chopped dill
  • 2 Tbsp finely chopped parsley
  • 1 Tbsp liquid honey
  • 2 tsp lemon juice
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  • 1. Preheat oven to 200°C (180°C fan-forced).

  • 2. Place salmon in a large roasting dish, skin side down. Pour over combined oil and lemon juice and season with salt and pepper. Bake for 10 minutes.

  • 3. To make the sauce, mix together all of the ingredients in a small bowl. Season with salt and pepper.

  • 4. Remove salmon from the oven and change the oven setting to grill on high.

  • 5. Brush the top of the salmon with melted butter and place under the grill, skin side down, for 2 to 3 minutes.

  • 6. Serve salmon immediately with a sprig of dill on top, side salad, lemon wedges and sauce on the side.

  • Tip: You can freeze leftover sour cream. It may be a bit runny when it thaws so it's best used for cooking.

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