How To Select, Buy, and Cook Fish

Meat and Fish Internal Temperature Cooking Chart

Check out more of Linda's delicious Fish and Seafood Recipes

Click here to learn the interesting story of Pacific Salmon

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!

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

Be sure and check out my Last Minute Baked Salmon Dinner Party Menu and Summer Salmon Dinner Party Men (including recipes) which includes this wonderful Baked Salmon with Dill Mustard Sauce.

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 kosher salt
Freshly ground black pepper

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.

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:
1/2 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 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.