Mustard Salmon With Herbs Recipes

EASY MUSTARD-GLAZED BROILED SALMON

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and rub with vegetable oil.
• Stir mustard, vinegar, Sriracha sauce, and salt together in a bowl until glaze is smooth.
• Lay salmon fillets, skin-side down, on the prepared baking sheet. Brush fillets with mustard glaze.
• Cook in the preheated oven until salmon is golden and flakes easily with a fork, 5 to 8 minutes.

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.

MUSTARD SALMON WITH HERBS

Steps:

• Mix mustard, mayonnaise, Italian dressing, ranch dressing, and garlic powder together in a bowl. Squeeze 1/2 lemon over the mixture. Slice remaining lemon halves.
• Place salmon fillet on a large sheet of aluminum foil. Coat with mustard mixture and top with lemon slices. Cover with mint leaves, rosemary sprig, chives, dill sprig, and garlic, in that order. Wrap in aluminum foil and refrigerate for at least 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Place wrapped salmon on a baking sheet.
• Bake in the preheated oven until flesh flakes easily with a fork, 30 to 45 minutes. Unwrap carefully and discard herb sprigs before serving.

CEDAR PLANK SALMON WITH MUSTARD-HERB GLAZE

Steps:

• Put a weight atop the cedar plank and soak in water for a minimum of one hour, preferably longer.
• Brush the flesh side of the salmon fillet with olive oil; season with Kosher salt and fresh black pepper. Combine Dijon mustard and herbs; brush over salmon.
• Place the soaked plank on grill grate over medium-high heat; cover and heat for 3 minutes. Turn plank over with tongs and heat until light smoke develops, about 3 minutes more.
• Place salmon skin-side down on heated plank over medium-high heat; cover and grill until salmon reaches an internal temperature of 140 F, 15-20 minutes.
• Transfer salmon to serving plate. With tongs carefully remove hot plank from grill to a safe, heat-resistant cooling place. Let salmon rest 5 minutes before serving.

BROILED SALMON WITH HERB MUSTARD GLAZE

Steps:

• In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and one tablespoon of whole-grain mustard.
• If you don't have a mini food processor, finely chopping it all by hand works as well.
• Grind the mustard sauce until combined.
• Transfer to a small bowl and add the remaining tablespoon of whole-grain mustard.
• Set sauce aside.
• Preheat the broiler.
• Line a baking sheet with foil and spray it nonstick spray.
• Place salmon fillets on the baking sheet and sprinkle with salt and pepper.
• Broil for two minutes and then spoon the mustard sauce over the fillets.
• Continue broiling the fillets until they are cooked through and golden brown, about 5-6 more minutes.
• Serve with lemon wedges.

DIJON MUSTARD SALMON RECIPE

Steps:

• Preheat the oven at 450F. In a small bowl add all the ingredients (except the salmon and the slices of lemon) and mix everything well until combined.
• Place the 4 salmon filets (skin side down) on a cast iron skillet. Add the Dijon mixture on top and sides of the salmon filets.
• Bake at 450°F for 10 minutes (the time will depend on the size of your salmon fillet). Garnish with lemon on top. Serve with cauliflower rice, green beans, roasted asparagus or mashed cauliflower.

SALMON WITH MUSTARD- HERB SAUCE

Steps:

• Preheat the oven to 400° F.
• In a large baking dish place the salmon fillets. Drizzle olive oil and season each fillet with salt and pepper.
• Place the baking dish in the oven and bake for 15 to 20 minutes or until the salmon is cooked through.
• Meanwhile make the sauce: place all the sauce ingredients in the food processor and process until smooth.
• Place the salmon on a serving plate and spoon sauce on top of the fish.

BROILED SALMON WITH HERB MUSTARD GLAZE

Steps:

• In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
• Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
• Transfer the fillets to plates and serve with lemon wedges.

MUSTARD-AND-HERB-CRUSTED SALMON WITH WARM ASPARAGUS SALAD

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
• Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
• Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
• Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
• Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
• Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.