Description
Dijon herb crusted salmon delights seafood enthusiasts with its perfect blend of tangy mustard and aromatic herbs. Mediterranean-inspired flavors elevate this elegant dish, promising a delectable experience you’ll savor with each delicious bite.
Ingredients
Scale
- 1.5 lbs (680 g) salmon fillets, King, Sockeye or Coho, skin off or on
- ¼ cup (60 ml) Dijon mustard
- 3 tbsps (45 ml) mayonnaise
- 1 tbsp (15 ml) extra-virgin olive oil
- ¼ cup (15 g) fresh dill or parsley, finely chopped
- 3 garlic cloves, minced
- 2 tbsps capers
- 1 lemon zest
- 1 tbsp (15 ml) lemon juice
- Salt and pepper, to taste
Instructions
- Preparation: Heat oven to 450°F (230°C) and line a rimmed baking sheet with silicone mat or parchment paper for seamless cooking and easy cleanup.
- Salmon Positioning: Place salmon fillets skin-side down, ensuring optimal heat distribution and even cooking throughout the fish.
- Herbed Marinade Creation: Whisk Dijon mustard, mayonnaise, dill, parsley, garlic, lemon zest, lemon juice, olive oil, kosher salt, black pepper, and capers in a mixing bowl until ingredients form a harmonious, aromatic blend.
- Coating and Flavor Infusion: Lavishly brush the herb-mustard mixture over salmon fillets, completely covering the surface to maximize flavor penetration and create a luscious, golden crust.
- Roasting and Doneness: Slide baking sheet into preheated oven and roast for 12-15 minutes, monitoring until salmon reaches 145°F (63°C) and can be effortlessly flaked with a fork, signaling perfect culinary execution.
Notes
- Mustard Magic: The combination of Dijon mustard and mayonnaise creates a creamy, tangy coating that locks in moisture and adds incredible depth of flavor to the salmon.
- Temperature Precision: Using an instant-read thermometer ensures perfectly cooked salmon every time, preventing overcooking and maintaining the fish’s delicate texture.
- Herb Freshness Matters: Choose fresh dill or parsley to elevate the marinade’s brightness and provide a vibrant, aromatic finish to the dish.
- Skin-Side Down Technique: Placing salmon skin-side down helps protect the delicate flesh and promotes even cooking, resulting in a moist and tender final product.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 380
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 90 mg