Savory Baked Salmon with Rich Creole Mustard Cream Sauce
Indulge in the exquisite flavors of our Savory Baked Salmon, drizzled with a luscious Creole mustard cream sauce. This dish captures the essence of Southern cuisine, seamlessly blending spicy mustard with creamy sour cream to create a delightful contrast that pairs perfectly with tender, flaky salmon. Easy to prepare and perfect for a weeknight dinner or a special occasion, this recipe yields two generous servings but can easily be doubled for larger gatherings. Enjoy the rich taste of the sea infused with bold spices, and make it a centerpiece of your next meal.
N/A
Servings
400
Calories
15
Ingredients
Ingredients
Heavy whipping cream
1 cup (unwhipped)
Creole mustard
3/4 cup (or any coarse grain mustard)
Worcestershire sauce
4 teaspoons
Dijon mustard
1 tablespoon
Black pepper
to taste
Dried basil
1/2 teaspoon
Cayenne pepper
1/4 teaspoon
Salt
optional (to taste)
Sour cream
1 cup (added later)
Salmon fillets
2 (1 1/2 lb) (center cut, skin on)
Unsalted butter
1/4 cup (melted)
Light brown sugar
3 tablespoons
Soy sauce
3 tablespoons
Fresh lemon juice
2 tablespoons
Dry white wine
2 tablespoons
Instructions
1
In a medium saucepan, combine the heavy whipping cream, ¾ cup of Creole mustard, Worcestershire sauce, Dijon mustard, black pepper, basil, cayenne pepper, and salt to taste. Simmer over medium heat for about 5 minutes, stirring frequently until the sauce has thickened. Remove from heat and set aside, keeping warm but not boiling.
2
Prepare the salmon by placing the fish fillets skin-side down on a small baking sheet or shallow pan lined with aluminum foil.
3
In a mixing bowl, blend together the melted butter, brown sugar, soy sauce, fresh lemon juice, dry white wine, and additional black pepper. Pour this mixture over the salmon fillets, ensuring they are well coated.
4
Cover the baking sheet with aluminum foil and refrigerate for at least 1 hour to allow the flavors to meld.
5
Preheat your oven to 400°F (200°C). Once preheated, uncover the baking sheet and bake the salmon fillets for approximately 12-15 minutes, or until just cooked through. Baste the fish with the pan drippings halfway through cooking for added flavor and moisture.
6
While the salmon is baking, reheat the mustard sauce over low heat in the saucepan, stirring constantly to warm it through. Once warmed, gently whisk in the sour cream, being careful not to boil the mixture.
7
Serve the perfectly baked salmon on individual plates, generously drizzled with the rich Creole mustard cream sauce. Enjoy your meal!
Nutrition Information
27.5g
Fat
15g
Carbs
25.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Baked Salmon with Rich Creole Mustard Cream Sauce?
It is a flavorful Southern-inspired dish featuring baked salmon fillets topped with a luscious sauce made from Creole mustard, heavy cream, and sour cream.
What kind of cuisine does this recipe represent?
This recipe captures the essence of Southern cuisine, blending bold spices with creamy textures.
How many servings does this recipe yield?
This recipe yields two generous servings but can be easily doubled for larger groups.
What are the primary ingredients for the mustard cream sauce?
The sauce includes heavy whipping cream, Creole mustard, Worcestershire sauce, Dijon mustard, black pepper, basil, cayenne pepper, salt, and sour cream.
How do I prepare the salmon before baking?
Place the salmon fillets skin-side down on a foil-lined baking sheet and coat them with a mixture of butter, brown sugar, soy sauce, lemon juice, wine, and pepper.
How long should the salmon marinate?
The salmon should be refrigerated and allowed to marinate for at least 1 hour to let the flavors meld.
At what temperature should the oven be set?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How long does it take to bake the salmon?
The salmon typically takes about 12 to 15 minutes to bake until it is just cooked through.
Should I baste the salmon while it cooks?
Yes, basting the fish with pan drippings halfway through the cooking process adds extra flavor and moisture.
When should I add the sour cream to the sauce?
The sour cream should be whisked into the mustard sauce after the sauce has been reheated over low heat, just before serving.
Can I substitute Creole mustard?
Yes, you can use any coarse grain mustard if Creole mustard is unavailable.
What type of salmon fillets are recommended?
The recipe suggests using center-cut, skin-on salmon fillets.
What is the calorie count for this dish?
Each serving contains approximately 400 calories.
How much protein is in a serving of this salmon?
There are 25.5 grams of protein per serving.
What is the fat content per serving?
The dish contains 27.5 grams of fat per serving.
How many carbohydrates are in this recipe?
There are 15 grams of carbohydrates per serving.
Does this recipe contain alcohol?
Yes, it uses 2 tablespoons of dry white wine in the salmon marinade.
Is the salmon baked covered or uncovered?
The salmon is marinated while covered but baked uncovered once the oven is preheated.
What spices give the sauce its heat?
The sauce gets its spicy kick from Creole mustard and 1/4 teaspoon of cayenne pepper.
Can I use salted butter?
The recipe calls for unsalted butter, but you can use salted if you adjust the added salt accordingly.
What is the purpose of the brown sugar in the marinade?
The light brown sugar adds a touch of sweetness that balances the savory soy sauce and acidic lemon juice.
Is this dish suitable for a special occasion?
Yes, its exquisite flavors and rich presentation make it perfect for both weeknight dinners and special occasions.
Should I boil the sauce after adding the sour cream?
No, you should be careful not to boil the mixture once the sour cream has been added to prevent curdling.
How much salmon do I need for this recipe?
You need 2 fillets, totaling approximately 1.5 pounds.
What is the preparation for the heavy whipping cream?
The heavy whipping cream should be used unwhipped in the sauce.
Does the recipe include fiber information?
The provided nutritional data does not list a specific amount for fiber.
What kind of soy sauce should I use?
Standard soy sauce is used to provide a savory depth to the salmon glaze.
How long do I simmer the initial sauce base?
The cream and mustard mixture should be simmered over medium heat for about 5 minutes until thickened.
Can I use fresh basil instead of dried?
While the recipe calls for dried basil, you can use fresh; just remember to use a larger quantity as dried herbs are more concentrated.
Is this recipe easy to prepare?
Yes, with only 15 ingredients and straightforward instructions, it is designed for easy preparation.