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Not only was the sauce delicious, but the cooking method was easy and resulted in a perfect ‘doneness’. One slight modification: I used a cast iron pan, and put it in the 400 degree oven for about 5 minutes before adding the salmon and basting with the sauce.
I have one other salmon recipe that I make consistently but now this is my new favorite. Thank you so much for sharing your delicious and amazing recipes, Elise. This salmon is absolutely easy and tastes amazing!!
Turned out DELICIOUS! Love honey mustard and love salmon… of course it is so good.
Love this recipe we do salmon once a week. This recipe is easy and tastes awesome! The cook time (in our oven) is 400 15-18 min lemon pepper added is great.
Great recipe! Love salmom + the ease of preparing.
This recepie is absolutely amazing. Definitively making it again!!!!!
I’m not really a fish person unless it’s in aushi, but this was delicious, definitely making it again, thank you
I love Salmon and used to make it a lot. I have gotten away from it, but since I also love the combo of Dijon mustard and honey, I am adding to the grocery list right now. Questions… I get stuck on side dishes. Asparagus is our go-to with salmon, but for me, asparagus is one of those “I eat it because I am supposed to” kind of things. Aside from broccoli and salad I am lost. What are you favorite sides for salmon and fish in general?
Hi Steph, this Fennel Slaw with Mint would be great with the salmon!
Hi Elise! I’ve been using your recipes as gospel. I never really learned how to cook, and now urgently have to.
My request is, at the end of each blog post, could you suggest what would go well with your recipe as a side dish? I feel that it would be EXTREMELY helpful, as those of us who have never cooked don’t know. It would be deeply appreciated.
I usually make a pasta/cheese/broccoli side dish.
I always eat my salmon with rice and veggies. My favorite is halved cherry tomatoes and sliced up zucchini. Pour olive oil over it and bake it right in with the salmon off to the side
This recipe is great. It was quick, easy and delicious. Thank you Elise! I love your recipes.
I’m so glad you like it Christine!
A complete hit at our house – thanks. I was a bit worried about the garlic overpowering the fish, but it was the perfect balance. Served with roasted garlic broccoli for a very healthy and garlicy dinner.
Love it! I am always looking for yummy fish recipes. I also enjoy cooking fish in the oven as it is so easy and doesn’t need to be turned!
The USDA says to cook salmon to an internal temp of 145F. To me, that’s overcooked. I go along with the other experts…125 to 130 degrees and then a 5 minute rest. I like 125. You can always throw it back into the oven but you can undo overcooked.
If you don’t have a good digital thermometer, get one. I own a Thermapen. They are accurate and fast …and expensive. There are others that are just as good.
A little bit of translucence in the middle is OK but the fish should be mostly opaque.
This looks delicious! Love the honey mustard with salmon. Have you ever used the low and slow method for baking salmon (from the kitchn website)? 250 degrees for 25-30 min (or longer depending on thickness of salmon) with a pan of water in the oven. It makes the most delicious and foolproof salmon I’ve ever made. I have a tendency to overcook salmon and since discovering this method, we’ve been making it once per week. Going to try it with this flavor combination. Thanks!
Not sure how much you gain with low and slow with fish. It takes very little heat to cook it. I do cod at 375 or 400 for 15 minutes (18 for the thick part) and it comes out melt-in-your-mouth creamy. For salmon, I like the broiler to give the fish a touch of crispyness…probably 15 minutes with no flip. Skin side down of course.
I love low and slow for roast beef though. (I think I just made a poem)
Making things foolproof is a waste of time. As soon as you make something fool proof, someone will come along and invent a better fool.
Why skin side down with no flip? I always flip it to get the skin crispy.
Do you eat the skin? I suppose you could. I never do. I prefer a little bit of crispy on the fish itself. That’s what the broiler gives me. The skin also holds the fish together a bit better.
I eat the salmon off the top and leave the skin behind. After cooking the skin can be easily peeled away. Other than grizzly bears, most don’t eat the skin anyway. Anytime you flip fish, especially the delicate kinds, you risk things falling apart. They have basket flippers that hold the whole fish together as you flip. I believe your fishmonger will skin it for you if that’s what you want or you can do it at home. From Elise’s glamor shots, it looks like she removed the skin before cooking. Most fish doesn’t really need to be flipped, especially if its thin. If you’re cooking on a metal pan or a closed grill, the salmon will get heated from both sides. Now let it be said, everybody has their own favorite techniques and I expect some will say I am dead wrong and have no clue. As long as we all get to the same destination…yummy…that’s all that matters.
My big thing is never overcook fish. I used to do it all the time and then I learned how doing it right totally transforms the dish.
P.S. 15 or 18 minutes may sound like a lot of time under the broiler. If you have extra fish, try cooking one piece at say 12 to 15 minutes. Check the center for doneness…very obvious with salmon. The big variable is how far away you are from the flame.
It may take a few tries to find the sweet spot for your configuration. If you see the fish splitting apart, you may have gone too long. Creamy melt in your moth fish beats rubbery overcooked fish IMHO. Salmon is probably more forgiving than other fish though.
You can also sear with a propane torch…lots of restaurants use that shortcut.
Mark, crispy salmon skin is salmon BACON! Not to be missed. BTW, we did leave the skin on these fillets, they’re on the bottom. Not crispy, but still perfectly edible.
You gain a really lovely and very different texture of the salmon. The recipe pretty perfectly describes it as silky. To each his own. We’ve made it many times for people and always get raves that it’s the best they’ve had. However, I don’t care anything about eating the skin, nor do I care about having it crispy. I use this recipe. The herbs are wonderful, but we have used different seasonings and and they all turn out great. http://www.thekitchn.com/recipe-baked-salmon-with-herbs-lemon-recipes-from-the-kitchn-53065
If you just add 3 tbl of Hellmann’s mayo to this recipe it will send it off the charts. That makes it exactly like a famous seafood restaurant in Seattle, Wa prepares this dish.
Great suggestion, thank you!
Unfortunately, I am one of those few who do not like salmon and because i am in the Midwest, most of our fish comes frozen. Are there any other kinds of white flesh fish that can be prepared this way?
Hi Gail, sure, you could try the same treatment with cod!