Baked salmon

Baked Salmon with Honey Mustard Sauce

Hot and humid summer weather dictates that I use my stove as little as possible for the shortest possible amount of time. Fresh fish is always a good choice for summer meals since it cooks so fast.  Sometimes I pan-fry or bake salmon with just a sprinkling of salt and pepper, other times I like to dress it up a little.  Last time I pan-fried it with a sour cream and dill sauce. This time around, I slathered it with a honey mustard sauce and baked it in just 10 minutes. You can use bottled sauce if you’re really pressed for time but I always make my own, adding more honey if I want it a little sweeter, more mustard if I want my sauce to be a little more tangy.

2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons minced fresh garlic
1 tablespoon butter, melted
1 tablespoon olive oil
2 fresh salmon fillets
1/2 teaspoon kosher salt
fresh dill leaves, chopped

small (1 1/2-quart) mixing bowl
measuring spoons
small mixing spoon
2-quart baking pan, lined with aluminum foil

1. Set oven to 400 degrees. Mix together mustard, honey, garlic, and butter in bowl, then set aside.
2. Pour oil into prepared pan, tilting to coat bottom (to keep fish from sticking).
3. Place fillets skin side down in pan. Sprinkle lightly with salt, coat with honey mustard sauce, then sprinkle with dill.
4. Bake until fish flakes easily with fork–about 10 minutes.

• Check the thickest part of the fillet–if it is still very pink and soft in the center, cook for just another 1–2 minutes. Overcooked fish will be very dry.

20 minutes

2 servings

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