Baked Salmon With Creole Mustard Sauce Recipes

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BAKED SALMON WITH MUSTARD SAUCE



Baked Salmon with Mustard Sauce image

A creamy, whole grain mustard sauce adds a tangy taste to this simple, baked salmon with mustard sauce.

Provided by Pat Nyswonger

Categories     Main Dish

Time 25m

Number Of Ingredients 12

1 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons finely chopped shallot
1/4 cup champagne vinegar
1/2 cup dry white wine
1/3 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons whole grain mustard
Chopped parsley for garnish

Steps:

  • Preheat the oven to 425°F and line a small baking sheet with foil.
  • Pat salmon dry with paper towels, brush with olive oil and season with salt and pepper.
  • Place salmon on baking sheet, skin side down and transfer to the oven.
  • Bake 4-6 minutes per 1/2-inch thickness or until the internal temperature of the salmon reaches 140°F on an instant-read thermometer, or to your personal taste preference. (we like salmon medium-rare and I baked ours until it reached 130°F, about 4 minutes per half inch of thickness).
  • Move salmon to a platter and tent with foil and let rest for 5-10 minutes.
  • In a small skillet set over medium heat, add the butter to the pan and when melted, sauté the shallot until translucent. Add the vinegar, white winer and cream. Simmer until reduced and thickened, about 10-12 minutes. Stir in the salt and pepper.
  • Remove from heat and whisk in the mustard.
  • To serve, Plate the salmon and spoon sauce over each serving.

Nutrition Facts : Calories 367 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 33 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 1598 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

DELICIOUS BAKED SALMON WITH CREOLE MUSTARD SAUCE



Delicious Baked Salmon With Creole Mustard Sauce image

If you are a salmon lover, this is a recipe that you will love. Note this recipe yields 2 salmon fillets, but the recipe may be doubled if desired. Prep time includes marinating time for the fish... also cooking time is approx.

Provided by Kittencalrecipezazz

Categories     Creole

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 15

1 cup heavy whipping cream (unwhipped)
3/4 cup creole mustard or 3/4 cup any other coarse grain mustard
4 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
black pepper
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper
salt (optional)
1 cup sour cream (added later)
2 (1 1/2 lb) center cut salmon fillets (skin on, can use one more fillet if desired)
1/4 cup butter, melted (unsalted preferably)
3 tablespoons light brown sugar
3 tablespoons soya sauce
2 tablespoons fresh lemon juice
2 tablespoons dry white wine

Steps:

  • In a saucepan, combine all the sauce ingredients (EXPECT THE SOUR CREAM); simmer until very thick, stirring frequently (about 5 minutes), keep warm.
  • Arrange the fish fillets (skin-side down) in single layer on a a small cookie sheet or a shallow pan, lined with foil.
  • Mix 1/4 cup melted butter with brown sugar, soy sauce, lemon juice, wine and seasonings in a bowl.
  • Pour over the fish; cover with foil, and refrigerate for at least 1 hour.
  • Remove from the fridge.
  • Set oven to 400 degrees.
  • Uncover the fish; bake until JUST cooked through, basting with pan drippings.
  • Meanwhile, rewarm the sauce over low heat, stirring constantly.
  • Add in 1 cup sour cream; whisk JUST until heated through (DO NOT BOIL!) Arrange the salmon on the plate; serve with sauce-- delicious!

Nutrition Facts : Calories 1836.8, Fat 117.9, SaturatedFat 61, Cholesterol 629.3, Sodium 3489, Carbohydrate 41.9, Fiber 3.6, Sugar 25.2, Protein 149.3

BAKED SALMON WITH CREOLE MUSTARD SAUCE



Baked Salmon With Creole Mustard Sauce image

From Bon Appetit's February, 1994 issue...I have made this recipe SO many times and always with good results. One of my all-time favorites. I am not normally a fan of salmon due to the "fishy" taste...but this recipe changed my mind. The sauce is awesome--a friend asked if he could take the leftover sauce home and just eat it with a spoon by itself! Nice dish for entertaining but really simple if you just want to spoil your loved ones. :-) This was on a menu in Bon Appetit with a Potato, Tomato and Onion Gratin that I am also posting, which is equally as good. Enjoy!

Provided by Epi Curious

Categories     Creole

Time 33m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup whipping cream
3/4 cup creole mustard or 3/4 cup other coarse grain mustard
4 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
3/4 teaspoon ground pepper
1/2 teaspoon dried basil (yes, dried!)
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
3 lbs center-cut salmon fillets (preferably 2 1.5 lb fillets)
1/4 cup unsalted butter, melted (1/2 stick)
3 tablespoons golden brown sugar
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
1 cup sour cream

Steps:

  • For sauce: Combine all sauce ingredients in a heavy medium saucepan. Simmer until very thick, stirring frequently, about 5 minutes. (Can be prepared one day ahead; cover and refrigerate).
  • For fish: Line large baking pan with foil. Arrange fish, skin side down, in a single layer on foil. Mix the butter, brown sugar, soy sauce, fresh lemon juice and dry white wine in a bowl. Pour over fish. Cover fish and refrigerate at least one hour and up to six hours.
  • Preheat oven to 400 degrees. Uncover fish and bake until just cooked through, basting occasionally with pan drippings, about 18 minutes.
  • Meanwhile, rewarm sauce over low heat, stirring constantly. Add 1 cup sour cream and whisk just until heated through; do not boil. Season sauce to taste with salt. Arrange salmon on platter. Serve, passing the sauce separately.

BAKED SALMON WITH CREOLE MUSTARD SAUCE



BAKED SALMON WITH CREOLE MUSTARD SAUCE image

Categories     Fish     Bake

Yield 8 servings

Number Of Ingredients 17

SAUCE
1 cup whipping cream
3/4 cup creole mustard or coarse graine mustard
4 tsp Worcestershire sauce
1 T Dijon mustard
3/4 tsp ground pepper
1/2 tsp dried basil
1/4 tsp ground white pepper
1/4 tsp cayenne pepper
FISH
2 1 1/2 pound center cut salmon fillets
1/4 cup (1/2 stick) unsalted butter, melted
3 T golden brown sugar
2 T fresh lemon juice
3 T soy sauce
2 T dry white wine
1 cup sour cream

Steps:

  • FOR SAUCE: Combine all ingredients in heavy medium saucepan. Simmer until very thick, stirring frequently, about 5 minutes. (Can be prepared 1 day ahead. Cover and refrigerate) FOR FISH: line large baking pan with foil. Arrange fish skin side down in single layer on foil. Mix butter, brown sugar, soy sauce, fresh lemon juice and dry white wine in bowl. Pour over fish. Cover fish and refrigerate at least 1 hour and up to 6 hours. Preheat over to 400 degrees. Uncover fish and bake until just cooked through, basting occasionally with pan drippings, about 18 minutes. Meanwhile, rewarm sauce over low heat, stirring constantly. Add 1 cup sour cream and whik just until heated throug; do not boil. Season sauce to taste with salt. Arrange salmon on platter. Serve, passing sauce separately.

BAKED SALMON WITH HONEY MUSTARD SAUCE



Baked Salmon with Honey Mustard Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Four 6- to 7-ounce salmon fillets, skin-on
1/2 cup low-fat mayonnaise
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons finely chopped chives, plus additional for garnish
Kosher salt and freshly ground white pepper
Kosher salt and freshly ground white pepper

Steps:

  • Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
  • Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
  • Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.

CREOLE SALMON FILLETS



Creole Salmon Fillets image

These fillets bake up moist and golden brown. Our grown daughters and grandsons like their food on the spicy side, so I knew Creole seasoning would make this entree a family favorite.-Florine Bruns, Fredericksburg, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

4 teaspoons creole seasoning
2 garlic cloves, minced
2 teaspoons pepper
4 salmon fillets (6 ounces each)
1/4 cup minced fresh parsley

Steps:

  • In a large resealable plastic bag, combine the first three ingredients. Add salmon; shake to coat. , Place salmon on a broiler pan or baking sheet. Broil 6 in. from the heat for 10-14 minutes or until fish flakes easily with a fork. Sprinkle with parsley.

Nutrition Facts : Calories 318 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 767mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

BAKED SALMON WITH CREOLE MUSTARD SAUCE RECIPE



Baked Salmon with Creole Mustard Sauce Recipe image

Provided by jo797

Number Of Ingredients 18

INGREDIENTS
Sauce
1 Cup whipping cream
3/4 Cup creole mustard or any other coarse grained mustard
4 Tsp Worcestershire sauce
1 Tbsp Dijon mustard
3/4 Tsp ground pepper
1/2 Tsp dried basil
1/4 Tsp ground white pepper
1/4 Tsp cayenne pepper
Fish
2 1 1/2 Pound center-cut salmon fillets
1/4 Cup butter, melted
3 Tbsp golden brown sugar
3 Tbsp Soy sauce
2 Tbsp fresh lemon juice
2 Tbsp dry white wine
1 Cup sour cream

Steps:

  • DIRECTIONS 1 For Sauce: Combine all ingredients in heavy medium saucepan. Simmer until very thick, stirring frequently, about 5 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.) 2 For Fish: Line large baking pan with foil. Arrange fish skin side down in single layer on foil. Mix butter, brown sugar, soy sauce, fresh lemon juice and dry white wine in bowl. Pour over fish. Cover fish and refrigerate at least 1 hour and up to 6 hours. 3 Preheat oven to 400 F. Uncover fish and bake until just cooked through, basting occasionally with pan drippings, about 18 minutes. 4 Meanwhile, rewarm sauce over low heat, stirring occasionally. Add 1 cup sour cream and whisk just until heated through; do not boil. Season sauce to taste with salt. 5 Arrange salmon platter. Serve, passing sauce separately,

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Top Asked Questions

What is the best way to cook salmon with mustard sauce?
A creamy, whole grain mustard sauce adds a tangy taste to this simple, baked salmon with mustard sauce. Preheat the oven to 425°F and line a small baking sheet with foil. Pat salmon dry with paper towels, brush with olive oil and season with salt and pepper. Place salmon on baking sheet, skin side down and transfer to the oven.
How to cook salmon on the grill with sauce?
Bring to a boil, and whisk in the mustard. Lower the flame and let the sauce reduce by a quarter, about 3 minutes; then add the heavy cream and the remaining ½ teaspoon of salt. Slide the salmon back into the sauce. Simmer until the salmon is cooked through, about 3 minutes. Whisk the parsley into the sauce and serve.
What is the best way to cook salmon fillets?
Directions. Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish,...
What does King Salmon taste like?
King salmon is a big fish and these thick fillets cook up fast to a flakey medium-rare. A creamy, whole grain mustard sauce adds a tangy taste to this simple, baked salmon. Dinner in half an hour? Absolutely! The creamy, whole grain mustard sauce brings a new dimension to a simple baked salmon and elevates it to an elegant entrée.

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