BAKED SALMON WITH MUSTARD-DILL SAUCE
An easy Baked Salmon with Mustard-Dill Sauce recipe
Provided by Deb Sokol
Categories Mustard Bake Low Carb Dinner Salmon Summer Dill Bon Appétit New Jersey Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.
- Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.
BAKED SALMON WITH MUSTARD-DILL SAUCE
Make and share this Baked Salmon with Mustard-Dill Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the first 4 ingredients.
- Add salt and pepper to taste and blend well.
- Allow to stand at room temperature for 1 hour.
- Lightly grease or oil a baking sheet.
- Put salmon, skin side down, on baking sheet.
- Sprinkle with garlic, salt and pepper.
- Spread with 1/3 cup of sauce.
- Bake at 400 degrees for 20 minutes or until just opaque in the center.
- Serve with the rest of the sauce.
BAKED MUSTARD-CRUSTED SALMON WITH ASPARAGUS AND TARRAGON
Gently baking salmon in a low-temperature oven ensures a moist and succulent fillet and only takes about 15 minutes. The asparagus cooks on the same baking sheet, making clean-up a breeze.
Provided by Rhoda Boone
Categories Bake Kid-Friendly Quick & Easy Dinner Lunch Salmon Asparagus Healthy Low Cholesterol Tarragon Quick and Healthy Sugar Conscious Pescatarian Dairy Free Sheet-Pan Dinner Small Plates
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes.
- Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total. Toss panko with remaining 1 Tbsp. oil in a small bowl. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika.
- After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared salmon fillets skin side down on empty half of baking sheet. Return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14-16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tarragon.
BAKED SALMON WITH HONEY MUSTARD SAUCE
"This salmon is so easy and elegant. And all the ingredients are kitchen staples!" says Valerie.
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375˚. Line a baking sheet with foil and lightly coat with cooking spray. Lay the salmon skin-side down on top. Set aside.
- Combine the mayonnaise, mustard, honey, chives and a pinch each of salt and white pepper in a medium bowl and stir to thoroughly combine. Remove half of the sauce to a separate bowl and set aside for serving. Season the salmon with salt and white pepper and spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet.
- Roast just until the fish is opaque in the center, about 7 minutes. Switch to the broiler setting. Broil the fish until browning in spots, 6 to 8 minutes. (Keep your eye on it to avoid burning.) Garnish with chives and serve with the reserved sauce.
BAKED SALMON WITH CREOLE MUSTARD SAUCE
From Bon Appetit's February, 1994 issue...I have made this recipe SO many times and always with good results. One of my all-time favorites. I am not normally a fan of salmon due to the "fishy" taste...but this recipe changed my mind. The sauce is awesome--a friend asked if he could take the leftover sauce home and just eat it with a spoon by itself! Nice dish for entertaining but really simple if you just want to spoil your loved ones. :-) This was on a menu in Bon Appetit with a Potato, Tomato and Onion Gratin that I am also posting, which is equally as good. Enjoy!
Provided by Epi Curious
Categories Creole
Time 33m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- For sauce: Combine all sauce ingredients in a heavy medium saucepan. Simmer until very thick, stirring frequently, about 5 minutes. (Can be prepared one day ahead; cover and refrigerate).
- For fish: Line large baking pan with foil. Arrange fish, skin side down, in a single layer on foil. Mix the butter, brown sugar, soy sauce, fresh lemon juice and dry white wine in a bowl. Pour over fish. Cover fish and refrigerate at least one hour and up to six hours.
- Preheat oven to 400 degrees. Uncover fish and bake until just cooked through, basting occasionally with pan drippings, about 18 minutes.
- Meanwhile, rewarm sauce over low heat, stirring constantly. Add 1 cup sour cream and whisk just until heated through; do not boil. Season sauce to taste with salt. Arrange salmon on platter. Serve, passing the sauce separately.
BAKED SALMON WITH DILL MUSTARD SAUCE
I was looking for a salmon recipe where I could use fresh herbs from my garden. This one calls for fresh parsley and dill. My husband and son said it was the best salmon dish I ever made!! Found this on the internet
Provided by Acountkel
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Line the bottom of an ungreased baking pan with aluminum foil.
- Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack.
- 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.
- 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 (meat 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.
EASY BAKED SALMON IN HONEY MUSTARD SAUCE
This is an easy and healthy dinner after a hard day at work, and can be thrown in the oven with some foil-wrapped potatoes and some frozen broccoli for a square meal to feed a small family.
Provided by GalicioBocharit
Categories High Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- mix all the sauce ingredients together.
- lay the salmon fillet on a foil-lined oven tray and cover in the sauce.
- bake at 350 for about a half an hour.
Nutrition Facts : Calories 164.4, Fat 7.4, SaturatedFat 1.2, Cholesterol 39.4, Sodium 202.1, Carbohydrate 7.3, Fiber 0.2, Sugar 5.1, Protein 16.7
LEMON PEPPER & MUSTARD BAKED AHI / MAHI MAHI / SALMON
This is a good simple baking recipe for any fish. Good for summer cooking, This could also be grilled rather than baked.
Provided by gloomybear
Categories Tuna
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 deg F.
- Heat butter in small skillet on medium heat.
- Add garlic and heat for 1 minute.
- Add honey, worcestershire and mustard, cook for an additional minute.
- Add lemon juice and allow to cool in refrigerator for 10 minutes, or until mixture is thick.
- Chop scallions and basil.
- Cut fish into 2oz portions.
- Pinch a piece of foil so that it has four raised edges to trap the sauce.
- Arrange fish on oiled/greased aluminum foil.
- Spread all of sauce mixture over top of each portion.
- Top sparingly with basil and scalions.
- Sprinkle salt and pepper.
- Roast in oven for 10-15 minutes, depending on thickness of fish (15 minutes per inch thickness for fully cooked), or until desired. If using Ahi, I prefer to cook for 10 minites to allow inside to remain raw.
- Pour excess baked sauce over fish.
Nutrition Facts : Calories 220.3, Fat 7, SaturatedFat 4, Cholesterol 119.5, Sodium 448, Carbohydrate 12.6, Fiber 0.8, Sugar 9.5, Protein 27.1
BAKED SALMON WITH HONEY MUSTARD SAUCE (VALERIE BERTINELLI) RECIPE - (4.3/5)
Provided by peridot728
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside. Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper. Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce. Adapted from "One Dish at a Time" by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved. Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/baked-salmon-with-honey-mustard-sauce.html?oc=linkback
DELICIOUS BAKED SALMON WITH CREOLE MUSTARD SAUCE
If you are a salmon lover, this is a recipe that you will love. Note this recipe yields 2 salmon fillets, but the recipe may be doubled if desired. Prep time includes marinating time for the fish... also cooking time is approx.
Provided by Kittencalrecipezazz
Categories Creole
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, combine all the sauce ingredients (EXPECT THE SOUR CREAM); simmer until very thick, stirring frequently (about 5 minutes), keep warm.
- Arrange the fish fillets (skin-side down) in single layer on a a small cookie sheet or a shallow pan, lined with foil.
- Mix 1/4 cup melted butter with brown sugar, soy sauce, lemon juice, wine and seasonings in a bowl.
- Pour over the fish; cover with foil, and refrigerate for at least 1 hour.
- Remove from the fridge.
- Set oven to 400 degrees.
- Uncover the fish; bake until JUST cooked through, basting with pan drippings.
- Meanwhile, rewarm the sauce over low heat, stirring constantly.
- Add in 1 cup sour cream; whisk JUST until heated through (DO NOT BOIL!) Arrange the salmon on the plate; serve with sauce-- delicious!
Nutrition Facts : Calories 1836.8, Fat 117.9, SaturatedFat 61, Cholesterol 629.3, Sodium 3489, Carbohydrate 41.9, Fiber 3.6, Sugar 25.2, Protein 149.3
BAKED SALMON WITH MUSTARD-CRUMB CRUST
Provided by Dorothy Sweet
Categories Fish Mustard Bake Kid-Friendly Quick & Easy Fall Bon Appétit Pennsylvania Small Plates
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place vinegar, sugar and both mustards in blender. With machine running, slowly pour in oil and blend until medium-thick sauce forms. (Can be made 1 day ahead. Chill.)
- Preheat oven to 375°F. Lightly grease 13 x 9-inch baking dish. Arrange salmon in prepared dish, skin side down. Season with dried thyme, salt and pepper. Spread 1 tablespoon mustard sauce over each fillet, covering completely. Press breadcrumbs onto fish. Bake salmon until cooked through and crumb topping is crisp and golden brown, about 18 minutes.
- Using large spatula as aid, transfer salmon fillets to platter. Serve, passing remaining mustard sauce separately.
BAKED ALASKA SALMON FILLET WITH MUSTARD SAUCE
Make and share this Baked Alaska Salmon Fillet With Mustard Sauce recipe from Food.com.
Provided by Jacques Lorrain
Categories Free Of...
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Arrange salmon fillets in baking pan, drizzle with combined butter and oil.
- Top with lemon slices.
- Bake in 400 degree Fahrenheit oven 15 minutes or until flesh is no longer translucent.
- Mustard Sauce:.
- Lightly saute shallots in butter; add wine and reduce until nearly evaporated.
- Add cream; cook and stir until thickened.
- Add mustard, chives, and parsley.
- Season to taste with salt.
- To Serve:.
- Ladle serving of sauce on serving plate; arrange lemon topped salmon on sauce.
- Garnish with pear tomatoes and parsley sprigs.
Nutrition Facts : Calories 613.9, Fat 35.1, SaturatedFat 13.3, Cholesterol 217.9, Sodium 272.3, Carbohydrate 3.5, Fiber 1, Sugar 0.4, Protein 64.3
BAKED SALMON WITH CREOLE MUSTARD SAUCE
Steps:
- FOR SAUCE: Combine all ingredients in heavy medium saucepan. Simmer until very thick, stirring frequently, about 5 minutes. (Can be prepared 1 day ahead. Cover and refrigerate) FOR FISH: line large baking pan with foil. Arrange fish skin side down in single layer on foil. Mix butter, brown sugar, soy sauce, fresh lemon juice and dry white wine in bowl. Pour over fish. Cover fish and refrigerate at least 1 hour and up to 6 hours. Preheat over to 400 degrees. Uncover fish and bake until just cooked through, basting occasionally with pan drippings, about 18 minutes. Meanwhile, rewarm sauce over low heat, stirring constantly. Add 1 cup sour cream and whik just until heated throug; do not boil. Season sauce to taste with salt. Arrange salmon on platter. Serve, passing sauce separately.
BAKED SALMON WITH MUSTARD-DILL SAUCE
Steps:
- Whisk sour cream, dill, onion, salt, and mustard in small bowl to blend. Let stand at room temperature 1 hour. Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.
LOW CARB BAKED SALMON WITH MUSTARD AND DILL SAUCE
Low card Salmon fish dish
Provided by annabob5
Time 20m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Pre heat oven to 180c
- For the sauce: in a mixing bowl combine sour cream, dill, mustard and season with salt and pepper.
- For Salmon: Line a baking tray with baking paper, rub the salmon around in the sauce so it is coated. Place on tray and bake in the oven for 8-10 mins. Every now and then spoon some more sauce onto the salmon.
- For noodles: cook noodles in pan of simmering water for the designated time. Once cooked drain and allow to steam. Heat a medium sized frying pan, add coconut oil and throw in the onion and garlic and cook for 1-2 mins before adding the noodles. Add any remaining sauce from the salmon cook for 1-2 mins just to coat the noodles in sauce and warm through. To serve: Serve the noodles with the salmon flaked through or whole, add the greens or your choice.
LEMON PEPPER & MUSTARD BAKED AHI / MAHI MAHI / SALMON RECIPE
Provided by janetmani1
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 deg F. 2. Heat butter in small skillet on medium heat. 3. Add garlic and heat for 1 minute. 4. Add honey, worcestershire and mustard, cook for an additional minute. 5. Add lemon juice and allow to cool in refrigerator for 10 minutes, or until mixture is thick. 6. Chop scallions and basil. 7. Cut fish into 2oz portions. 8. Pinch a piece of foil so that it has four raised edges to trap the sauce. 9. Arrange fish on oiled/greased aluminum foil. 10. Spread all of sauce mixture over top of each portion. 11. Top sparingly with basil and scalions. 12. Sprinkle salt and pepper. 13. Roast in oven for 10-15 minutes, depending on thickness of fish (15 minutes per inch thickness for fully cooked), or until desired. If using Ahi, I prefer to cook for 10 minites to allow inside to remain raw. 14. Pour excess baked sauce over fish.
BAKED SALMON WITH HONEY MUSTARD SAUCE (VALERIE BERTINELLI) RECIPE - (4.2/5)
Provided by peridot728
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside. Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper. Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce. Adapted from "One Dish at a Time" by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved. Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/baked-salmon-with-honey-mustard-sauce.html?oc=linkback
MUSTARD BAKED SALMON
Make and share this Mustard Baked Salmon recipe from Food.com.
Provided by HELEN PEAGRAM
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix in bowl: Lemon juice, lemon rind and both mustards.
- Slowly pour in oil and blend until medium-thick sauce forms.
- Add breadcrumbs. (Can be made 1 day ahead and chilled).
- Preheat oven to 375 (F) degrees.
- Lightly grease 9x13-inch baking dish.
- Arrange salmon in prepared dish, skin side down.
- Press breadcrumb mixture onto fish.
- Bake salmon until cooked through and golden brown, about 18 minutes.
- Using large spatula as aid, transfer salmon fillets to platter.
- Serve, passing the following mustard sauce separately.
- MUSTARD SAUCE:
- Combine Mustard Sauce ingredients, mix with whisk in bowl and serve with prepared salmon.
Nutrition Facts : Calories 285.6, Fat 19.6, SaturatedFat 4.3, Cholesterol 10, Sodium 361.1, Carbohydrate 23.9, Fiber 2.4, Sugar 4.4, Protein 4.8
BAKED SALMON WITH CREOLE MUSTARD SAUCE RECIPE
Provided by jo797
Number Of Ingredients 18
Steps:
- DIRECTIONS 1 For Sauce: Combine all ingredients in heavy medium saucepan. Simmer until very thick, stirring frequently, about 5 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.) 2 For Fish: Line large baking pan with foil. Arrange fish skin side down in single layer on foil. Mix butter, brown sugar, soy sauce, fresh lemon juice and dry white wine in bowl. Pour over fish. Cover fish and refrigerate at least 1 hour and up to 6 hours. 3 Preheat oven to 400 F. Uncover fish and bake until just cooked through, basting occasionally with pan drippings, about 18 minutes. 4 Meanwhile, rewarm sauce over low heat, stirring occasionally. Add 1 cup sour cream and whisk just until heated through; do not boil. Season sauce to taste with salt. 5 Arrange salmon platter. Serve, passing sauce separately,
BAKED SALMON WITH DILL MUSTARD SAUCE
Yield 4-6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line the bottom of an ungreased broiling pan with aluminum foil and spray broiler rack with vegetable-oil cooking spray. Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack. 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. Bake salmon, uncovered, 8 to 12 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 (meat 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. Approximately cooking times for salmon: 1/4 to 1/3-inch - 3 to 4 minutes 1/2 to 3/4-inch - 4 to 6 minutes 1 to 1 1/2-inch - 8 to 12 minutes
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