You might think this recipe is crazy … I certainly did. The first time I made it, I was just being polite – obliging a treasured friend who clearly wanted to ruin dinner. Honestly, Cindy, I thought you were crazy. I was mentally preparing to gag down straight mustard with a hint of salmon on the backend. And, I was rehearsing something to say when my husband either refused to taste it or involuntarily spit it out. (He is not a fish fan … Well, he likes shellfish, especially if someone else peels it. Anyway …)
I Was Wrong, This Salmon Is Crazy Good
The mustard does something to tone down the fish and the fish does something to tone down the mustard. The result is a surprisingly tasty dish that even dedicated salmon haters admit is good. Or, at least the best tasting salmon they’ve ever had …
This dish has an upscale feel to it and it makes a gorgeous presentation – like something you’d get from a restaurant.
Crazy Good & Crazy Simple
All you do is slather the fillet with Old Style Dijon Mustard and bake it. And by slather, I mean coat the entire fillet with the mustard. I used a whole jar of mustard for a Costco sized fillet.
Once cooked, the mustard marinade turns into a crust that’s both sweet and tangy. And, the little balls of whole mustard seed add a lovely textural component.
So Easy – Slather and Bake
Easy Baked Salmon with Dijon Mustard
- 1 large salmon fillet
- 1 jar Old Style Dijon Mustard
- 2 lemons for garnish and juicing over the cooked fish
- Preheat oven to 350. Put your salmon fillet on a foil-lined cookie sheet. Coat the salmon fillet with a thick layer of Old Style Dijon Mustard. Use the whole jar for a Costco sized fillet.
- Let it sit for 20 - 30 minutes to absorb the flavor.
- Bake at 350 for 15 - 20 minutes. Use the 10 minutes for an inch of thickness guide. Salmon is better undercooked than overcooked.