Baked Salmon with Mustard Sauce
A creamy, whole grain mustard sauce adds a tangy taste to this simple, baked salmon with mustard sauce.
Servings: 2 Servings
Ingredients
For the Salmon:
- 2 6-8 oz salmon fillets
- 1 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Mustard Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons finely chopped shallot
- ¼ cup champagne vinegar
- ½ cup dry white wine
- ⅓ cup heavy cream
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- 2 tablespoons whole grain mustard
- Chopped parsley for garnish
Instructions
For the Salmon:
- Preheat the oven to 425°F and line a small baking sheet with foil.
- Pat salmon dry with paper towels, brush with olive oil and season with salt and pepper.
- Place salmon on baking sheet, skin side down and transfer to the oven.
- Bake 4-6 minutes per 1/2-inch thickness or until the internal temperature of the salmon reaches 140°F on an instant-read thermometer, or to your personal taste preference. (we like salmon medium-rare and I baked ours until it reached 130°F, about 4 minutes per half inch of thickness).
- Move salmon to a platter and tent with foil and let rest for 5-10 minutes.
Mustard Cream Sauce:
- In a small skillet set over medium heat, add the butter to the pan and when melted, sauté the shallot until translucent. Add the vinegar, white winer and cream. Simmer until reduced and thickened, about 10-12 minutes. Stir in the salt and pepper.
- Remove from heat and whisk in the mustard.
- To serve, Plate the salmon and spoon sauce over each serving.
Notes
- This recipe works for any salmon species
- Buy salmon with skin on as it helps to insulate the fish from the hot pan
- For every 1/2-inch of thickness, cook for 4-6 minutes depending on your personal taste.
- For a really moist, juicy salmon fillet, cook it to medium-rare, 130°F, for medium-cook a little longer to 140°F anything over 145°F will be dry.
- Remember, salmon should have a rest time, just like a good steak. During the rest time the residual heat continues to cook the fish. Our medium-rare fillet reached 135°F after the 10 minute rest.
- If you do not have an instant read thermometer, pierce the thickest part of the fillet with a fork and give a slight twist. If the flesh is flakey, looks undercooked and translucent you're golden! Remove from the oven and enjoy.
- It is safe to eat undercooked salmon. If you can eat salmon sushi or salmon sashimi you will enjoy your salmon fillets slightly undercooked.
- Simmering the sauce will take 10-15 minutes to reduce.
Nutrition
Serving: 1 | Calories: 367kcal | Carbohydrates: 6g | Protein: 2g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1598mg | Fiber: 1g | Sugar: 3g
