Dill & Mustard Baked Salmon

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
  • Calories icon

Tender salmon in a tangy dill and mustard sauce, topped off with crisp, buttery puff pastry. This would make a delicious light supper served with a salad.

recipe updated 12 Jun 2020


  • Fennel bulb icon
    Fennel bulb
    2 (460g)
  • Salmon fillet icon
    Salmon fillet
    750g (about 5½)
  • Boiled eggs icon
    Boiled eggs
    4 (200g)
  • Egg yolk icon
    Egg yolk
    1 (20g)
  • Double cream icon
    Double cream
    150ml (150ml)
  • Dill icon
    3 tbsp (12g)
  • Lime juice icon
    Lime juice
    2 tbsp (30g)
  • Wholegrain mustard icon
    Wholegrain mustard
    2 tbsp (33g)
  • Caster sugar icon
    Caster sugar
    1 tbsp (13g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Puff pastry icon
    Puff pastry
    250g (about 1 cup)
  • Black pepper icon
    Black pepper
    as needed


  • kCook icon Parchment paper
  • kCook icon Small bowl
  • kCook icon Ceramic baking dish - 13 x 9 x 2"
  • kCook icon Work surface

Step preview

  1. Pre-heat oven - 200°C
  2. Add double cream, dill, lime juice, wholegrain mustard and caster sugar to a clean small bowl
  3. Season with salt & pepper
  4. Mix until well combined
  5. Add fennel bulb to a clean ceramic baking dish
  6. Drizzle with olive oil
  7. Add salmon fillet and boiled eggs to the ceramic baking dish
  8. Transfer mixture to ceramic baking dish
  9. Get a clean work surface
  10. Flour lightly
  11. Roll out puff pastry onto the work surface
  12. Cut into squares
  13. Brush with egg yolk
  14. Sprinkle with black pepper
  15. Layer ceramic baking dish with parchment paper
  16. Transfer pastry to ceramic baking dish
  17. Bake until light golden - 15 min, 200°C
  18. Arrange
  19. Serve
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