Monday, January 17, 2011

Roasted Salmon with Honey Mustard and Dill

I can't start this post without thanking my Uncle Gary.  He went to Alaska last year and sent back some beautiful salmon that was frozen just after it was caught.  It is some of the best salmon I have ever tasted, so fresh and flavorful.  I literally made this dish in anticipation of making salads and pastas with it later in the week, but I just stood in the kitchen eating it after it came out of the oven, so I may only get one more dish out of it. 

This is a very simple, but delicious way to serve salmon.  You roast the salmon in the oven, and the salmon is covered in a honey mustard and dill sauce that keeps the salmon from drying out. I roasted a whole fillet of salmon, but you can easily use the sauce for individual portions, you may just have to cut back on the cook time.  I know it's not the most beautiful picture, but this recipe is so good and easy, I couldn't help but post it on this blog. 

Roasted Salmon with Honey Mustard and Dill

  • 1 1/4 lb salmon fillet (skin on, pin bones removed)
  • 1/4 cup Dijon mustard (I used Grey Poupon)
  • 2 T. honey
  • 1 T. mayonnaise
  • 1 t. dried dill (or 1 T. fresh dill, finely chopped)
  • 1 clove garlic, minced or pressed through a garlic press

Preheat the oven to 350 degrees F.  Cover a baking sheet with foil and coat liberally with non-stick cooking spray.  This will help with clean up and will keep the salmon from sticking to the foil.  Place the salmon fillet, skin side down, on the prepared baking sheet and season well with salt and pepper.

In a small bowl, whisk together the mustard, honey, mayonnaise, dill, and garlic.  Spoon the sauce over the whole fillet and let sit at room temperature for at least 10 minutes to let the flavors permeate into the salmon.

Roast in the oven until the mustard sauce has formed a nice crust and the fish flakes easily with a fork, about 25 minutes.  If you are using individual portions of salmon, the time may be less.  Transfer to a platter and serve (if it makes it that far, like I said, I stood in my kitchen and ate some of it right off the baking pan :) ).


Anonymous said...

Hi Sarah! I spent my summer in Alaska working in a fishing camp where my boyfriend is a guide so I have a freezer full of the stuff! How great! Where did your uncle go?

p.s. LOVE the picture of the Tetons!!!

p.p.s. I believe you know my aunt, Karen....

Sarah said...

Hi Leslie! Thanks for the comment. I took that picture of the Tetons last year on a camping trip with my boyfriend.

I am pretty sure my uncle went to Sitka.

Who is your aunt Karen, how do I know her?

Anonymous said...

Karen Van Ness Giles- she was the one that directed me to your blog. I cannot remember how she knew you though, maybe through some sort of trade show? She lives in Dayton.

Is that recipe from Steven Raichlen's Book? My boyfriend and I are always on the lookout for great salmon recipes- I'll definitely give it a try!

Sarah said...

Karen knows my mom through the Ohio Valley Antique Mall, we did a cooking demonstration together a while back.

The recipe is something I just came up with on my own. I love those flavors, and they all go well together. I do love Steven Raichlen's book, there are some great recipes in there. Thanks for checking out my blog!