Instructions

1. 1

   Begin by preheating your oven to 275ºF. To simplify the cleanup process, line a rimmed baking sheet with parchment paper. Take the salmon out of the refrigerator to allow it to warm slightly to room temperature.

2. 2

   In a small mixing bowl, blend together the sour cream, 2 tablespoons of mustard, dill, capers, caper brine, salt, and pepper. Grate the zest from half of the lemon into the mixture, then slice the lemon in half and squeeze the juice from one half into the bowl. Stir well to combine. The resulting sauce should have a thick yet pourable consistency; if it appears too dense, gradually add small amounts of water until it reaches the desired thickness (or incorporate more lemon juice if you prefer).

3. 3

   Place the salmon fillet, skin side facing down, onto the prepared baking sheet. Use a paper towel to gently pat it dry. Spoon a generous portion (approximately 3 tablespoons) of the mustard sauce over the salmon, spreading it evenly in a thin layer.

4. 4

   Roast the salmon in the oven until it is just cooked through, remaining moist, and easily flakes with a fork when tested (the internal temperature should register at 135ºF on an instant-read thermometer). This will take about 35 to 50 minutes, depending on the thickness of the salmon.

5. 5

   Allow the salmon to rest for 5 minutes after removing it from the oven; during this time, it will increase in temperature by an additional 5ºF.

6. 6

   Drizzle the remaining sauce over the salmon or serve it on the side. Garnish with fresh dill sprigs for a finishing touch, then enjoy your dish!

Nutrition Information