Salmon With Mustard Sauce.

"Yummy baked salmon recipe."
photo by Thorsten photo by Thorsten
photo by Thorsten
photo by breezermom photo by breezermom
photo by strawberrybird photo by strawberrybird
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn photo by Lavender Lynn
Ready In:




  • Preheat oven to 400.
  • Place salmon steaks in a large, deep baking pan; sprinkle w/ pepper and cover with wine. Sprinkle with minced 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, and lemon juice until smooth.
  • After salmon is done, serve with creamy mustard sauce over top.

Questions & Replies

  1. what the?? I got an email that I had responses to my questions...BUT I could not click thru on the link it gave me. when I searched for Kitchen Genius...I found nothing. help


  1. What Thorsten said... my experience was almost exactly the same. The fish cooked in the wine seemed too plain until it came out perfect; the dilly mustard sauce was excellent. I used dried dill; it would probably have been even better with fresh. Made for Zaar World Tour 6, the Voracious Vagabonds.
  2. All I could taste was mustard. Not worth the trouble. Family did not like it.
  3. This was a very enjoyable salmon recipe. I love mustard, and this was a great accent for the salmon! Thanks for sharing the recipe! Made for ZWT7.
  4. I followed the directions exactly. I needed to cook my fish a little longer, but otherwise everything was perfect. This was very good and extremely simple. I will definitely make it again.
  5. Really, really good. So easy to make and a divine sauce to spoon over top. Did reduce the honey by half as I thought it was sweet enough with that amount, and I used 0% greek yoghurt. I'll be making this one again!


  1. Really EXCELLENT! I'm not sure whether I like this one better with or without the sauce that goes over it. The sweetness the wine brought out in the salmon during the baking process was wonderful. The sauce added the mustard/creamy portion to it and it was just a great combo. I followed this recipe to the letter but used lemon pepper instead of plain pepper for the seasoning. I used fresh lemon juice and baked the fish for about 20 minutes rather than the stated 12-15. Perfect! Will definitely make this one again. Pictures to follow shortly...



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