Creamy mustard and dill topping makes this oven baked salmon dish Scandi-licious! The easy-to-make lingonberry sauce is a great, sweet-sharp accompaniment.
We are big fans of the Nordic countries in this house. Everything from the scenery, the lifestyle, the approach to social welfare, the interior design… you name it. Also (of course) the food.
Swedish memories
We had a fantastic holiday in Sweden when my daughter Kipper was little, and it is possibly the most child-friendly country I have ever visited.
Kipper had a whale of a time. If we weren’t playing in snow, we were visiting amazing museums, spending the night in a tree house, or admiring incredible rapids. Also, eating vast quantities of salmon, herring, pancakes, and all manner of delicious things flavoured with lingonberries.
Mustard, dill and lingonberries
Naturally, I wanted to re-create some of that tasty Scandi cuisine when we were back home. I used the classic flavours of mustard and dill, but instead of making a sauce for gravadlax (cured salmon), I made a creamy and flavoursome topping for baked salmon instead.
It was super easy to make the topping and then spread it over the salmon fillets, ready for them to be baked in the oven.
Fruity lingonberry sauce for baked salmon
Our mustard and dill baked salmon was accompanied by a fruity lingonberry sauce. The sauce is deliciously sweet-sharp – DH thought I could have added a splash more vinegar, but then, he likes things tangy! You can adjust the amount of vinegar to suit your taste.
Kosher lingonberry jam
Lingonberry jam is available in Ikea, which is where we stock up on ours! I think it is also available from Ocado, and of course in specialist Scandi shops. KLBD gives the following guidance on jams and spreads: “All jams, marmalades and preserves are permitted, unless they contain grape juice, E120, brandy etc.” so read the ingredients and you should be fine!
Ingredients for mustard & dill baked salmon with lingonberry sauce
To make this delicious Scandinavian inspired baked salmon dish yourself, you will need the following ingredients:
- Salmon fillets – of course!
- French mustard – smooth style rather than wholegrain
- Fresh dill – smells so good!
- Soft butter
- Cream cheese
- Lime juice – or you can use lemon juice if you prefer
- Lingonberry jam – also good on toast!
- A small onion
- Red wine vinegar – this gives the sauce some tanginess, but try to choose a fruity vinegar if possible. If you have raspberry vinegar or something similar, that would also be great here.
What to eat with Scandi-style oven baked salmon
We ate this delicious baked salmon with some boiled new potatoes, but a side salad or some steamed greens would also be lovely. If you really want the full Swedish experience, try the salmon with hassleback potatoes and some yummy Swedish beetroot salad.
This amount of mustardy-dill topping, and lingonberry sauce, would be plenty for 4 pieces of salmon. You will probably have a bit of lingonberry sauce left over – try it on a cheese sandwich!
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📖 Recipe
Scandi-inspired mustard dill salmon & lingonberry sauce
Ingredients
For the mustard dill salmon
- 1 tablespoon soft butter
- 1 tablespoon cream cheese
- 2 teaspoon French mustard
- 4-5 dill sprigs fluffy ends only
- 1 lime, juice only
- 4 salmon fillets
For the lingonberry sauce
- 1 small onion
- 2 teaspoon butter
- 1½ tablespoon fruity red wine vinegar
- 3 tablespoon lingonberry jam
Instructions
To make the mustard dill salmon
- Preheat the oven to 180°C (350°F). Line a baking tray with foil and set aside.
- 1 tbsp soft butter, 1 tbsp cream cheese, 2 tsp French mustard, 4-5 dill sprigs, 1 lime, juice onlyCombine the butter, cream cheese, mustard and dill sprigs and lime juice in a mini-chopper until well blended. Alternatively finely chop the fresh dill, and mix well with the butter, cream cheese and mustard.
- 4 salmon filletsRinse and pat dry the salmon fillets, and arrange on the foil lined tray. Divide the mustard and dill topping between the fillets and spread out into an even layer that covers the top of the fish.
- Bake the salmon at 180°C (350°F) for 15-20 minutes until it is cooked through, and the topping is just starting to brown.
To make the lingonberry sauce
- 1 small onionPeel the onion and dice finely.
- 2 tsp butterMelt the butter in a small heavy-based saucepan, and sauté the onion over a low heat, stirring occasionally, for around 5-7 minutes, or until the onion is softened and golden.
- 1½ tbsp fruity red wine vinegarAdd the vinegar, turn up the heat, and reduce for a few seconds.
- 3 tbsp lingonberry jamAdd the lingonberry jam together with 1 tablespoon water and mix well. Reduce the heat and allow to bubble for a few minutes until thickened. Remove from the heat.
To serve
- Serve the salmon garnished with fresh dill sprigs, with a spoonful of warm lingonberry sauce on the side.
Nutrition
More delicious salmon recipes
If you love salmon, you’ll probably enjoy:
- Baked salmon with sun-dried tomatoes
- Delicious ‘Spice rack’ salmon
- Dry-rubbed roasted salmon
- Salmon with beetroot and horseradish topping
Christina
This is the second year in a row we made this for Christmas and multiple people said it was the best salmon they’ve ever had. We are a Swedish family and couldn’t have enjoyed it more. Thank you so much!!
Helen
Wow! I’m so happy to get such a glowing review of this recipe, and so glad to hear that your family all enjoyed the salmon so much. I hope you had a wonderful Christmas and wish you a very Happy New Year!
Linda Langston
I had to guess when to put in lime juice!
Helen
Oops! My apologies Linda, I’ve updated the recipe. Thanks for letting me know!
I hope your salmon came out delicious in any case….