Baked Salmon With Creole Mustard Sauce

Total Time
33mins
Prep 15 mins
Cook 18 mins

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!

Ingredients Nutrition

Directions

  1. 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).
  2. 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.
  3. Preheat oven to 400 degrees. Uncover fish and bake until just cooked through, basting occasionally with pan drippings, about 18 minutes.
  4. 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.
Most Helpful

Made for dinner last night for DH and his father...wonderful!! I cut the recipe in half and added a little garlic to the salmon and other than that followed the recipe completely. As the previous reviewer said the sauce was so goooood! Definately made a hit. Thank you for a wonderful recipe. Served with Quick Wild Rice Casserole#141668 and a green salad. Made for Zaar Alphabet Soup game 2010.

mama smurf January 15, 2010

The marinade was yummy enough that we could have eaten the salmon without the sauce, but the sauce was so good that we had extra! Fantastic fish dish in every way. Thanks Epi Curious! Made for PAC Fall 2008.

AmandaInOz September 18, 2008

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