Salmon and Dijon mustard go together like peanut butter and jelly—it’s a marriage made in foodie-heaven. When you combine the Dijon mustard with the pungent taste of the capers and the tartness of the lemon, it kicks up the salmon to 9.9 on the flavor scale.
Dijon mustard was probably served for the first time to King Philip VI in France in 1336. In France, the town of Dijon (in Burgundy) was granted exclusive rights to manufacture it, and soon, the normal vinegar was replaced with an acidic juice from unripe grapes, known as verjuice. Grey Poupon originated in 1866 in Dijon. Most of us remember their iconic commercials from the early 1980s: “Pardon me, do you have any Grey Poupon?”
Salmon with Dijon and Capers is an easy weeknight dinner recipe that can be ready in 15 minutes or less. When I make it, I always make extra because it is unbelievably good the next day served cold over toast with a cream cheese schmear.
Combine the Dijon mustard, capers, lemon juice and olive oil to make a thick paste. Spread the paste on the salmon and then cook it your favorite way—bake it, broil it, grill it, or air fry it. The paste stays put when you cook it and forms a nice crust.
Because the salmon with Dijon and Capers is so flavorful, your side dishes should be simple. You can serve this salmon recipe with roasted potatoes (as shown), spaghetti with butter and garlic, or even just a simple Jasmine rice as a starchy side dish. Your vegetable sides should be broiled or grilled with simple seasonings. Let the Salmon with Dijon and Capers be the star of the show. If you try to pair it with something fussy, the flavors might clash.
Salmon with Dijon and Capers Recipe
2 Tbsp. Dijon Mustard
1 Tbsp. Capers
1/2 Lemon (plus more for serving)
1/4 cup Extra Virgin Olive Oil
Salt & Pepper to taste
Rinse salmon steaks and pat dry. Place skin size down on an air fryer pan that has been coated with non-stick spray.
Mix mustard, capers, the juice from 1/2 a lemon and olive oil into a thick paste. Crush the capers so the caper berries flatten and the caper juice is infused into the mustard mixture. Spread the mustard paste evenly over the top and sides of 4 salmon steaks. Season with salt & pepper. Cook in the air fryer at 390 degrees for about 7 minutes. Serve with a lemon wedge and a simple side dish.
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