Salmon Recipes With Dijon Mustard

Dijon Mustard Salmon Recipe Primavera Kitchen

WEBJun 22, 2023 · Instructions. Preheat the oven at 450F. In a small bowl add all the ingredients (except the salmon and the slices of lemon) and mix …

Rating: 3.4/5(161)
1. Preheat the oven at 450F.
2. In a small bowl add all the ingredients (except the salmon and the slices of lemon) and mix everything well until combined.
3. Place the 4 salmon filets (skin side down) on a cast iron skillet. Add the Dijon mixture on top and sides of the salmon filets.
4. Bake at 450°F for 10 minutes (the time will depend on the size of your salmon fillet).

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Best Ever Baked Salmon Recipe Kristine's Kitchen

WEBMay 7, 2024 · Find the full recipe in the recipe card below. Let the salmon come to room temperature for about 15 minutes. This helps it to bake …

1. Remove the salmon from the refrigerator and let it come to room temperature while you prepare the other ingredients.
2. Preheat oven to 400 degrees F. Line a 9x13-inch baking dish with foil or parchment paper (for easy clean up). You can also use a lined sheet pan.
3. In a small bowl, whisk together soy sauce, olive oil, honey, Dijon and minced garlic.
4. Place salmon, skin side down, in the prepared baking dish. Pour about 2/3 of the sauce over the salmon, reserving the remaining 1/3 sauce.

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Salmon with Creamy Dijon Sauce Cafe Delites

WEBNov 16, 2023 · Reduce heat to low-medium heat. Whisk in the Dijon mustard, cream and parsley. Add the asparagus and bring to a gentle …

1. Pat salmon dry with paper towel. Season salmon all over with salt, pepper, garlic powder and paprika.
2. Heat oil and butter in a large skillet over medium-high heat until hot. Sear flesh-side down first (skin-side up), for 5 minutes or until cooked halfway up. Flip and cook for a further 3-4 minutes or until cooked to your liking. (Cook in batches of two if needed to avoid overcrowding your pan.)
3. Once cooked, remove salmon from the pan and set aside. KEEP all of the flavourful juices in the pan.
4. Return pan to medium-high heat and melt the butter in the juices. Sauté garlic until fragrant (about 30 seconds), then pour in the stock. Allow liquid to reduce to half while scraping browned bits from the bottom of the pan.

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