Delicious Baked Salmon With Creole Mustard Sauce Recipes

BAKED SALMON WITH CREOLE MUSTARD SAUCE

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.

DELICIOUS BAKED SALMON WITH CREOLE MUSTARD SAUCE

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!

BAKED SALMON WITH HONEY MUSTARD SAUCE

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.

BAKED SALMON WITH CREOLE MUSTARD SAUCE

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.

MUSTARD-GLAZED SALMON

Steps:

• Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
• Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.

CRUSTED SALMON WITH HONEY-MUSTARD SAUCE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
• Place the salmon fillets in a baking dish; pour the milk over the fillets. Allow the salmon to soak in the milk 10 to 15 minutes.
• Stir the bread crumbs and Parmesan cheese together in a wide, deep bowl. Beat the egg in a separate bowl until frothy. Remove the salmon fillets from the milk; shake the excess milk off the fish. Dip each fillet into the beaten egg and then gently press into the bread crumb mixture to coat; gently shake to remove the excess.
• Bake in the preheated oven, turning once, until the salmon flakes easily with a fork, about 15 minutes.
• While the salmon bakes, stir the butter, mustard, and honey together in a bowl; drizzle over the baked salmon to serve.

CREOLE SALMON FILLETS

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.

BAKED SALMON WITH CREOLE MUSTARD SAUCE RECIPE

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,

BAKED SALMON WITH MUSTARD-DILL SAUCE

Steps:

• Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.
• Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.