Prep 15 mins
Cook 20 mins
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
- 1 (2 -3 lb) salmon fillets, 1 1/2-inches thick
- 3 tablespoons extra virgin olive oil
- 1 pinch kosher salt (coarse)
- 1 pinch fresh ground black pepper
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream
- 3 tablespoons fresh parsley leaves, minced
- 2 tablespoons dijon-style mustard
- 2 tablespoons fresh dill weed, minced
- 2 teaspoons fresh lemon juice
- salt & freshly ground black pepper
- 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.
This sauce is very good and I chose to bake it on the fish rather than use it as a cold dipping sauce. The fish itself came out perfectly. Made for Zaar Chef Alphabet Soup tag.