Baked Salmon With Dill Mustard Sauce
photo by AcadiaTwo
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 907.18-1360.77 g salmon fillets, 1 1/2-inches thick
- 44.37 ml extra virgin olive oil
- 0.25 ml kosher salt (coarse)
- 0.25 ml fresh ground black pepper
- 118.29 ml mayonnaise
- 118.29 ml sour cream
- 44.37 ml fresh parsley leaves, minced
- 29.58 ml dijon-style mustard
- 29.58 ml fresh dill weed, minced
- 9.85 ml fresh lemon juice
- salt & freshly ground black pepper
directions
- 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.
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RECIPE SUBMITTED BY
<p>I work full time. I am married and I have 2 children. Every week I plan a menu and a grocery list for the upcoming week. I enjoy cooking, especially trying new recipies. <br />Right now, I am looking for recipies to use fresh herbs from my garden. Like Oregano, Basil, Dill, Parsley and Rosemary. <br />My mother is the one who introduced me to this site. <br />It looks interesting!</p>