Learn about the interesting
Story of Pacific Salmon.
More of Linda's great
Salmon Recipes and also
How To Select, Buy, and Cook Fish.
Baked Salmon with Dill Mustard Sauce
Last Minute Baked Salmon Dinner,
Summer Salmon Dinner
Yields: 4 to 6 Servings
Prep time: 10 min
Cook time: 15 min
Dill Mustard Sauce (see recipe below)
1 (2- to 3-pound)
salmon fillet (1 1/2-inches thick)
3 tablespoons extra-virgin
salt and freshly-ground
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.
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. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
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
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.