Baked Salmon with Dill Mustard Sauce Recipe


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Baked Salmon with Dill Mustard Sauce is so easy to make and so delicious! The wonderful Dill Mustard Sauce really compliments the salmon's delicate flavor.

baked salmon with mustard-dill sauce

Learn about the interesting Story of Pacific Salmon.

More of Linda's great Salmon Recipes and also How To Select, Buy, and Cook Fish.


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Baked Salmon with Dill Mustard Sauce Recipe:

Recipe Type: Salmon, Seafood
Menus: Last Minute Baked Salmon Dinner, Summer Salmon Dinner
Yields: 4 to 6 Servings
Prep time: 10 min
Cook time: 15 min


Ingredients:

Dill Mustard Sauce (see recipe below)
1 (2- to 3-pound) salmon fillet (1 1/2-inches thick)
3 tablespoons extra-virgin olive oil
Coarse salt and freshly-ground black pepper


Preparation:

Prepare Dill Mustard Sauce; refrigerate until ready to serve.

Preheat oven to 350 degrees F. Line the bottom of an ungreased baking pan with aluminum foil.

Wash salmon fillet and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto prepared baking pan.

Bake salmon, uncovered, 12 to 15 minutes or until a meat thermometer registers an internal temperature of 140 to 145 degrees F (salmon will be slightly opaque in thickest part). NOTE: During this time the salmon continues to cook (salmon temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Carefully remove salmon from pan and transfer onto individual serving plates. Serve with the cold Mustard Dill Sauce.

Makes 4 to 6 servings.


Dill Mustard Sauce:

dill sauce ingredients1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons minced fresh parsley leaves
2 tablespoons Dijon-style mustard
2 tablespoons minced fresh dill weed
2 teaspoons freshly-squeezed lemon or lime juice
Salt and freshly-ground pepper to taste

In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dill weed, lemon juice, salt, and pepper.

Cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.

 



Avoid Over Cooking Salmon!

The biggest mistake most people make in cooking salmon is to over cook it. Resist the temptation to over cook your salmon until it "flakes." Flaking indicates the salmon is becoming dry and overcooked.

Salmon is fully cooked when the color turns from translucent to opaque (usually white). The U.S. food and Drug Administration (FDA) suggest cooking to an Internal Temperature of 145 degrees F.

Buy a good cooking or meat thermometer and please use it!
 

 


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