Instructions
- Make the Dijon Mustard Sauce: Combine sour cream, mustard, dill, capers, caper brine, salt, and pepper in a small bowl. Zest half of the lemon into the bowl. Then, cut it in half, squeeze the juice from one half, and stir. The sauce should be thick but easy to drizzle. If it’s too thick, add water or more lemon juice, a splash at a time, until it thins out.
- Prep the Salmon: Place the salmon, skin side down, on a parchment- lined baking sheet, and pat it dry with a paper towel. Spread the creamy mustard sauce on the salmon in a thin layer.
- Roast the Salmon at 275°F until it’s just barely cooked through and flakes easily with a fork.
- Serve: Let the fish rest for five minutes. Drizzle with the remaining sauce and top with lots of fresh dill.
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