Salmon with Mustard Sauce
Submitted by agr8buda
Wine-poached salmon steaks topped with tangy Dijon-dill yogurt sauce create an elegant 25-minute dinner that’s light, flavorful, and perfect for date nights or easy weeknight meals.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minThis is the recipe you make when you want to impress without stress.
Salmon steaks bathe in dry white wine with shallots while they bake, soaking up flavor and staying incredibly moist.
The mustard sauce brings sharp Dijon, fresh dill, and creamy yogurt together in a way that makes you want to lick the spoon.
Chef Tips
- Use a good-quality dry white wine (Sauvignon Blanc or Pinot Grigio work great)
- Baste often with the wine while baking to keep the salmon succulent
- Fresh dill is key here; dried just doesn’t have the same bright flavor
- Make the sauce while the fish bakes to have dinner ready in under 30 minutes
- Nonfat yogurt keeps it light, but Greek yogurt adds extra creaminess
Variations
- Try this with halibut or cod steaks for a milder fish option
- Add capers to the sauce for briny pop
- Substitute tarragon for dill for a French-bistro twist
Ingredients
Directions
- Preheat oven to 400℉ (200℃).
Place salmon steaks in a large, deep baking pan and cover with wine.
Sprinkle with shallots.
Bake for 12 to 15 minutes, basting often with wine.
- While salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey an lemon juice until smooth.
Serve over salmon.
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