we don’t know if it’s the quality of the salmon we’re getting or if the recipe/technique really is that good, but so far every time we’ve made this, the salmon has been cooked, no joke, perfectly. At least for us, that is. While we prefer steaks and tuna fairly rare in the middle, salmon we like cooked right to the point it goes from any trace of raw to perfectly opaque, but tender.
Mustard Crusted Salmon
- 1 tablespoon olive oil
- 2 cloves garlic (very finely minced)
- ¼ cup grainy mustard
- 2 tablespoons dry white wine
- juice from half a lemon (about 2 tablespoons)
- 2 salmon fillets (about 2-inches wide each)
- salt and pepper to taste
- chopped fresh parsley for garnish
- Preheat oven to 400°F.
- Heat olive oil in small pan over medium heat. Add garlic and cook until soft and fragrant. Add mustard, wine, lemon juice, and stir to combine. Remove from heat and set aside.
- Line a baking sheet with aluminum foil. Rub salmon fillets with a little bit of additional olive oil. Place on foil skin side down. Season with salt and pepper. Bake for 8 or 9 minutes on middle rack in oven.
- Remove the baking sheet from the oven. Spoon mustard sauce on top of each fillet. Turn on broiler in oven and place mustard-covered salmon about 3 inches from heat. Broil for 2-3 minutes, until mustard begins to brown. Remove from broiler, transfer fillets to plates, and garnish with chopped parsley.
Adapted from Taste Spotting