Savory Baked Salmon with Zesty Creole Mustard Sauce
This exquisite recipe for Baked Salmon with Zesty Creole Mustard Sauce has been a cherished favorite since its debut in the February 1994 issue of Bon Appétit. Over countless gatherings and intimate dinners, it has consistently impressed both novice and seasoned home cooks alike. If you're hesitant about salmon due to its sometimes 'fishy' flavor, this dish will surely change your mind. The combination of the luscious sauce with the perfectly baked salmon strikes a perfect balance that's both rich and tantalizingly tangy. A dear friend once exclaimed he could enjoy the leftover sauce by the spoonful! Whether you're planning an elegant dinner party or simply wish to indulge your loved ones, this dish is an uncomplicated yet breathtaking choice. Pair it with a Potato, Tomato, and Onion Gratin for an unforgettable meal. Enjoy every bite!
N/A
Servings
437
Calories
15
Ingredients
Ingredients
Whipping cream
1 cup (None)
Creole mustard or coarse grain mustard
3/4 cup (None)
Worcestershire sauce
4 teaspoons (None)
Dijon mustard
1 tablespoon (None)
Ground pepper
3/4 teaspoon (None)
Dried basil
1/2 teaspoon (None)
White pepper
1/4 teaspoon (None)
Cayenne pepper
1/4 teaspoon (None)
Center-cut salmon fillets
3 lbs (Preferably two 1.5 lb fillets)
Unsalted butter
1/4 cup (Melted (1/2 stick))
Golden brown sugar
3 tablespoons (None)
Soy sauce
3 tablespoons (None)
Fresh lemon juice
2 tablespoons (Freshly squeezed)
Dry white wine
2 tablespoons (None)
Sour cream
1 cup (None)
Instructions
1
For the sauce: In a heavy medium saucepan, combine the whipping cream, Creole mustard, Worcestershire sauce, Dijon mustard, ground pepper, dried basil, white pepper, and cayenne pepper. Simmer over medium-low heat, stirring frequently, until the sauce thickens and is very creamy, about 5 minutes. This sauce can be made in advance; cool, cover, and refrigerate for up to one day.
2
For the salmon: Prepare a large baking pan by lining it with aluminum foil for easy cleanup. Arrange the salmon fillets, skin side down, in a single layer on the foil. In a bowl, mix the melted butter, brown sugar, soy sauce, fresh lemon juice, and dry white wine until well combined. Pour this mixture evenly over the salmon fillets. Cover the dish with plastic wrap and refrigerate for at least 1 hour, or up to 6 hours for maximum flavor absorption.
3
Preheat your oven to 400°F (200°C). Once the oven is ready, uncover the salmon and place it in the oven. Bake for approximately 18 minutes, basting the fish occasionally with the pan drippings to keep it moist and flavorful.
4
While the salmon is baking, reheat the prepared sauce over low heat, stirring constantly to avoid boiling. After the sauce is warmed through, whisk in the sour cream until smooth and thoroughly heated. Taste and adjust seasoning with salt as desired.
5
When the salmon is done, transfer it to a serving platter. Serve it warm, accompanied by the zesty Creole mustard sauce on the side, allowing guests to drizzle it over their salmon as they please.
Nutrition Information
31g
Fat
9g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this salmon recipe?
The recipe is called Savory Baked Salmon with Zesty Creole Mustard Sauce.
When was this recipe first published?
This recipe first appeared in the February 1994 issue of Bon Appetit.
Is this recipe good for people who usually find salmon too fishy?
Yes, the combination of the rich sauce and perfectly baked salmon helps balance the flavors and can change the minds of those hesitant about salmon.
What side dish is recommended to pair with this salmon?
It is recommended to pair this dish with a Potato, Tomato, and Onion Gratin for an unforgettable meal.
How do I prepare the Zesty Creole Mustard Sauce?
In a heavy medium saucepan, combine whipping cream, Creole mustard, Worcestershire sauce, Dijon mustard, and spices. Simmer over medium-low heat for about 5 minutes until thickened.
Can the mustard sauce be made ahead of time?
Yes, the sauce can be made in advance; simply cool, cover, and refrigerate it for up to one day.
What types of mustard are required for the sauce?
The recipe calls for Creole mustard (or coarse grain mustard) and Dijon mustard.
What spices are added to the sauce?
The sauce includes ground pepper, dried basil, white pepper, and cayenne pepper.
How should I prepare the baking pan for the salmon?
Line a large baking pan with aluminum foil to ensure easy cleanup.
How should the salmon fillets be arranged in the pan?
Arrange the salmon fillets in a single layer with the skin side facing down.
What ingredients make up the salmon marinade?
The marinade consists of melted unsalted butter, golden brown sugar, soy sauce, fresh lemon juice, and dry white wine.
How long should the salmon marinate?
The salmon should be refrigerated in the marinade for at least 1 hour, or up to 6 hours for maximum flavor.
What temperature should the oven be set to?
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
How long does the salmon need to bake?
The salmon should bake for approximately 18 minutes.
Should I do anything to the salmon while it is in the oven?
Yes, baste the fish occasionally with the pan drippings to keep it moist and flavorful.
When do I add the sour cream to the sauce?
Whisk in the sour cream while reheating the sauce over low heat, after the sauce is warmed through but before serving.
How should the sauce be reheated?
Reheat it over low heat, stirring constantly to avoid boiling.
How is the dish served?
Transfer the salmon to a serving platter and serve it warm with the zesty Creole mustard sauce on the side.
How many calories are in a serving of this salmon?
Each serving contains approximately 437 calories.
What is the fat content of this recipe?
The recipe contains 31g of fat per serving.
How much protein is in this dish?
There are 25g of protein per serving.
How many carbohydrates are in this recipe?
There are 9g of carbohydrates per serving.
What is the total weight of the salmon fillets needed?
The recipe calls for 3 lbs of center-cut salmon fillets, preferably two 1.5 lb fillets.
Is salt added to the recipe?
Salt is used at the end to adjust the seasoning of the sauce to your preference.
What kind of wine should be used for the marinade?
The recipe specifies using a dry white wine.
How much whipping cream is needed?
The sauce requires 1 cup of whipping cream.
How much butter is used for the salmon?
You will need 1/4 cup (or 1/2 stick) of melted unsalted butter.
Is this a good recipe for a dinner party?
Yes, it is described as an uncomplicated yet breathtaking choice for elegant dinner parties.
Can I use bottled lemon juice?
The recipe recommends using 2 tablespoons of freshly squeezed lemon juice for the best flavor.
What is the ingredient count for this recipe?
There are 15 ingredients in total for this recipe.