Fresh herring fillets baked under a sweet-hot mustard glaze — a modern Swedish take on the country's centuries-old herring tradition.
Herring has been central to Swedish coastal food culture for centuries, historically preserved through salting and pickling for the long winter months, but this dish uses fresh herring fillets baked simply rather than cured, showing a different side of the fish's versatility. A glaze of grainy mustard, honey and a touch of chili gives the herring a sweet-hot crust that balances its naturally oily, rich flesh, a modern departure from the vinegar-forward pickled herring most people associate with Sweden. Herring cooks very quickly given its small size and high fat content, so the technique here is about restraint: a hot oven and a short bake time keep the fish moist rather than drying it out, while the sugar in the honey glaze caramelizes just enough in those few minutes to form a light crust without burning. Fresh dill scattered at the end keeps the dish tied to Sweden's broader herb pairing with fish. It's a dish that shows herring doesn't have to mean pickled jars at a smörgåsbord — prepared fresh and hot, it becomes a genuinely quick, satisfying weeknight dinner rooted in the same fish that's defined Swedish coastal cooking for generations.
Serves 4
Whisk mustard, honey, olive oil, chili flakes, salt and pepper together until smooth.
Lay herring fillets skin-side down on a lined baking tray. Brush the mustard-honey glaze generously over the top.
Bake at 200°C (400°F) for 10-12 minutes until just cooked through and the glaze has caramelized slightly at the edges.
Herring is small and cooks fast — check at 10 minutes to avoid drying it out.
Squeeze lemon juice over the top, scatter with dill, and serve immediately with boiled potatoes.
Ask your fishmonger to fillet the herring, as the small bones can be fiddly to remove yourself.
Watch the bake closely near the end — the honey in the glaze can go from caramelized to burnt quickly in a hot oven.
A grainy, coarse mustard gives better texture and visual interest than a smooth Dijon alone.
Use mackerel instead of herring if it's more available; both are oily fish that respond well to a sweet-hot glaze.
Add a splash of soy sauce to the glaze for a deeper, umami-forward version.
Serve cold the next day over a green salad, since the glaze holds up well chilled.
Best eaten fresh. Refrigerate leftovers up to 2 days and serve cold over salad rather than reheating, which can make the delicate fish rubbery.
Herring has been one of the most economically and culturally significant fish in Sweden since the medieval Hanseatic trading era, when salted herring was a major export commodity along the Baltic coast. While pickled and salted herring remain the most iconic preparations in Swedish food culture, fresh herring cooked simply — baked, fried or grilled — has always existed alongside the preserved versions as everyday coastal fare.
Yes, just thaw them fully in the refrigerator and pat very dry before glazing, since excess moisture will thin out the mustard-honey coating.
No — this is a completely different preparation using fresh, unpickled herring baked with a sweet-hot glaze, while pickled herring (sill) is cured in vinegar brine and served cold, typically at a smörgåsbord.
Mackerel or sardines are the closest substitutes in terms of oiliness and size, and both take well to the same sweet-hot mustard glaze.
Per serving (220g / 7.8 oz) · 4 servings total
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