Salmon With Dijon Dill Shallot Sauce

"A warm, tangy kick to a popular dish. Plus, 15 minutes and it's on the table!"
photo by threeovens photo by threeovens
photo by threeovens
photo by sheepdoc photo by sheepdoc
photo by Realtor by day, Chef by night photo by Realtor by day, Chef by night
photo by Realtor by day, Chef by night photo by Realtor by day, Chef by night
photo by Brooke the Cook in photo by Brooke the Cook in
Ready In:




  • Season salmon with 1/4 t. salt and place on broiler pan (I line my pan with nonstick aluminum foil). Broil salmon on high for about 10 minutes, until cooked throughout.
  • While salmon cooks, put oil and 1 T. of butter in saucepan and heat over medium-high heat until butter melts. Add shallot and cook for about 1 minute, until soft and opaque. Pour in wine and reduce by half, 3-4 minutes.
  • Turn heat down heat to low and stir in mustard, dill, pepper, and the remaining salt. Whisk until well combined. Remove from heat and add butter in pieces to the sauce until melted and blended inches.
  • Place the salmon on serving platter and spoon the sauce over the top. Garnish with dill and cucumber, if desired.

Questions & Replies

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  1. LifeIsGood
    Great way to have salmon. I really loved the sauce. Great flavors!!
  2. threeovens
    This was really delicious and cooked just the way I like it! I like it just barely cooked through, but not overcooked. I couldn't find my Dijon mustard, so I used Dijon mustard with chipotle. I came out terrific, so it probably doesn't matter what kind of mustard you choose.
  3. momaphet
    This is a wonderful recipe! The flavors of the sauce are really delicious and compliment the salmon really well. I used Sockeye salmon and cut the recipe in half, other than that the only change I made was adding a little more wine. Made for Culinary Quest 2014
  4. sheepdoc
    Great flavors. I adjusted to one serving. Made for CQ 14.
  5. breezermom
    Loved this! One of the best salmon dishes I've made in a while! I was scared the salmon wouldn't have much flavor, since the sauce was placed on the salmon after worries! It was perfect! I cut this recipe down to one serving, and although I am only one, I wished I'd made two servings....I would have been a glutton and had a few more bites! Thanks for sharing! Made for Holiday tag!


  1. Bev I Am
    What a terrific salmon recipe! I made as directed, the only substitution I made was to use green onions in place of the shallots as I did not have any on hand. The sauce exceptional and the perfect compliment to the salmon. It only takes minutes and is so easy to prepare. I will definitely make this again, JackieOhNo! Thank you!


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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