This is an incredibly elegant presentation for salmon. Yet, it is also one of the easiest dishes in my repertoire. It is simple, and the flavors have great depth. The preparation is so blissfully easy. It looks and tastes like it is not easy, which doubles its value in my book. I found it in Bon Appetit (12/08). It would be great for a big group. The sauce for the salmon is amazing with asparagus, too. This took only about 15 minutes to prep, and about 20 minutes in the oven. I have used both fresh herbs and dried herbs in the sauce in the past and both worked beautifully.
2/3 cup mayonnaise
1/2 cup spicy brown mustard
6 tablespoons chopped fresh tarragon (I used 2 tablespoons dried tarragon)
6 tablespoons chopped fresh chives (I used 2 tablespoons of dried chives)
2 tablespoons (packed) brown sugar
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
A 3½ (ish) pound whole side of salmon with skin on (1 1/2 inches thick at thickest part)
Preheat oven to 450 degrees. Mix the first 7 ingredients in a medium bowl. Season with salt and pepper. Place salmon, skin side down on either a rimmed baking sheet or casserole dish. Spoon ½ cup of the mustard sauce on the salmon. Spread it over the salmon, covering it completely. Roast until the salmon is opaque in the center, about 15 minutes. You can check this by sliding a sharp knife into the fish somewhere in the middle and gently leaning your knife to the side so that you can see the doneness right in the middle. Transfer the salmon to a platter. Serve with remaining mustard sauce on the side (or ladled over asparagus).
Note: Let’s talk about “opaque.” Aside from being a fantastic thing to call a moron, it is a term often used regarding the doneness of fish. Technically, it means no longer translucent…or put more simply, you can’t see through it anymore. This is easy to see on salmon because the fish turns from red and sort of see through to a pretty light pink flat “opaque” color. This is tougher on white fishes, where you go from white to a little more white. I once heard someone say that to cook fish one merely had to walk quickly through a warm kitchen holding the fish on a platter above your head as you scurried through…so as not to overcook it. I am a philistine who smugly orders over-cooked fish in restaurants and over-cook it intentionally at home, as well. You must decide for yourself where you fall on the spectrum of fish “cooked-ness”.
I used a smaller piece of fish, and it took 20 minutes because I like it a little more done. I served it with asparagus and warm crusty bread. And, miracle of miracles, BOTH of my kids loved the fish. I highly recommend this recipe. The reason that the small piece takes almost as long as the big piece is because the small piece isn’t really “smaller” it is just “shorter.” And, in case you are wondering, the asparagus in the photos was merely drizzled with olive oil, salt and pepper…wrapped with prosciutto…and cooked in a grill pan. If you try it, just make sure you purchase asparagus that is on the skinny side, so to speak.
Enjoy!
wow…your salmon dish just looks sbsoultely sumptous & nice! With the different herbs used, must be very fragrance too.
Kelly-
This looks great! It’s on the menu this week.
billi jo
Billi Jo…first, I was so happy to see you last week. What fun!
This is a good one. There are not a whole lot of recipes that I make over and over again because I like trying new things. But this is one that I do make over and over again. I hope you like it. Let us all know how it turns out.
this is a FABULOUS recipe and it was a huge hit with my July 4th crowd! It is super easy, great to serve to a large group, and even those who “don’t like cooked salmon” RAVED about it! The sauce is so delicious – Thank you Kelly for sharing this one – great seeing you and yours over the weekend!
The salmon was to die for! We will be making this frequently! As for your latest cookbook discovery (Junior League Centenial Cookbook), try the tomato tart! This is one of my families all time faves!
Tonight we had Ted and Ann over for dinner. On the menu: Mustard Tarragon Salmon with your grilled asparagus and I threw in some mashed potatoes (my kid’s favorite). We all more than enjoyed our meal!! It was one of the best dinners I have ever prepared. We lit some candles and passed around the red wine and all were very happy!! Thanks for all your fabulous recipes. This one is a new fav.
I made this recipe for dinner tonight. It was yummy and so easy. The asparagus was perfect with it.
Great recipe! Makes me really miss living and fishing in the Pacific Northwest
that amount serves how many people?
I seem to remember it making 4 to 5 generous servings, more if you have light eaters.
I substituted the salmon for chicken and it was delicious!
Kelly, this is THE BEST recipe for salmon I’ve ever cooked. You’re so right about easy, fast and incredibly delicious. My husband only eats salmon because I tell him it’s good for him, but after the first bite, he said, “ummm, that’s really good.” High praise! Leftover sauce the next night was fantastic on grilled chicken. Thanks!
Susan, yay!! I’m so glad you and your husband both like this one. It really is an easy and delicious dish.
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