This 5-ingredient marinade for sheet pan fish tastes like spring on a plate

While the fish is the star of the show, the dill and capers make up a strong supporting cast of flavors

By Ashlie D. Stevens

Food Editor

Published March 19, 2022 4:30PM (EDT)

Sliced graved salmon with dill topping (Getty Images/VICUSCHKA)
Sliced graved salmon with dill topping (Getty Images/VICUSCHKA)

I have a real problem with those little tubs of Inglehoffer creamy dill mustard with lemon and capers. As soon as spring arrives, I immediately start incorporating this dill-icious ingredient into, well, everything. I smear it on burgers and wraps, use it as the base of chickpea salad and whip it into deviled eggs.

Inglehoffer's mustard is my great love, my vice and — at least in my mind — the ideal condiment. It's briny, creamy and tangy — plus it has a little bit of that citrusy-grassy undertone associated with dill.

Because this combination of flavors is so craveable, I've started leveraging it in all types of dishes. I now make a pasta dish that's loaded with — you guessed it — fresh dill, lemon and capers (plus a little bit of parm and pasta water to get a creamy sauce). 

RELATED: It's time to spring clean your condiment collection — and refresh your stash with these seasonal picks

And guess what? 

All of the flavors in that gorgeous little tub of mustard make for an easy, quick and seasonal fish marinade. When marinating fish, you don't want to let it sit for too long. Thirty minutes to two hours is enough to ensure the fish has flavor but doesn't get a mealy texture from the interior proteins breaking down. 

I really like using salmon with this marinade (salmon and dill are, truly, a match made in heaven), but I've also used it on other heartier white fish like cod, flounder and halibut. Bonus: Simply shift the fish from the marinade to the sheet pan — and it's ready in about 15 minutes. 


Recipe: Dill and Citrus Sheet Pan Fish 

4 servings
Prep Time
120 minutes
Cook Time
15 minutes



  • 4 tablespoons dill, roughly chopped 
  • 2 tablespoons capers
  • 1 lemon, zested, plus 1 tablespoon juice
  • 1 tablespoon Dijon mustard 
  • 1/2 cup of Greek yogurt



  1. In a large bowl, combine the marinade ingredients. Transfer to a container with a lid or sealable bag.
  2. Salt and pepper the fish to taste. Place the fish in the marinade, ensuring the entire surface is covered. 
  3. Place the fish and marinade in the refrigerator for at least 30 minutes or up to 2 hours. 
  4. When ready to bake, heat the oven to 400 degrees. Prepare the sheet pan by greasing it with neutral oil. Bake the fish until firm and a little flaky, about 15 to 20 minutes. 





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By Ashlie D. Stevens

Ashlie D. Stevens is Salon's food editor. She is also an award-winning radio producer, editor and features writer — with a special emphasis on food, culture and subculture. Her writing has appeared in and on The Atlantic, National Geographic’s “The Plate,” Eater, VICE, Slate, Salon, The Bitter Southerner and Chicago Magazine, while her audio work has appeared on NPR’s All Things Considered and Here & Now, as well as APM’s Marketplace. She is based in Chicago.

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