Introduction
Sweden understands salmon. Cold rivers. Cold seas. Long winters. Generations of people figuring out exactly what works with good fish. The answer is surprisingly simple. Dill. Mustard. Lemon. Butter. That's pretty much the whole strategy. These salmon pots gently cook in their own juices while the mustard and dill create a rich Scandinavian-style sauce that feels comforting without being heavy. Clean flavours. Proper fish. No nonsense.
You’ll Need
4 salmon fillets
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
1 tbsp olive oil
1 tbsp lemon juice
1 tsp sea salt
½ tsp black pepper
1 tbsp fresh dill, chopped
1 small red onion, finely sliced
15g butter
To Finish
Extra fresh dill
Lemon wedges
Optional but Dangerous
Buttered new potatoes
Cucumber salad
Crusty rye bread
Pickled onions
Method
Preheat your air fryer to 180°C.
In a bowl mix together the Dijon mustard, wholegrain mustard, olive oil, lemon juice, salt, black pepper, and half the dill.
Coat the salmon fillets thoroughly in the mustard mixture.
Divide the sliced red onion between four foil parcels or a large foil tray.
Place the salmon on top.
Dot each fillet with a little butter.
Spoon over any remaining mustard mixture.
Fold into loose foil parcels, allowing room for steam to circulate.
Place into the air fryer basket.
Air fry at 180°C for 10–12 minutes until the salmon flakes easily and remains beautifully moist.
Carefully open the parcels.
Finish with the remaining fresh dill and lemon wedges.
Serve immediately with potatoes, rye bread, or cucumber salad if using.