I had a giant piece of salmon thawing in my fridge and I had my P.S. (Purchaser of Salmon/hubby) to blame. He’d bought the giant half of salmon frozen, and decided to thaw it. Once thawed, we had to cook the whole thing, and with just two of us here, there was going to be a lot of leftovers!
My first reaction was to make a bourbon honey marinade and sauce to drizzle over the fish afterwards. I love the flavors of salmon and bourbon! But we’d done that in the last month or so and I felt like we needed to try a new recipe. Plus the bonus of being able to do a new blog post!
When I saw the garlic Dijon recipe on Natasha’s site, I thought it sounded like something I might like. I’m a little picky about eating salmon. The recipe also sounded like a sauce that would be good on the salmon when eaten cold, leftover.
I carefully cut the salmon into filets, ending up with about 8 portions. I made sure they were boneless and patted them with toweling until they were dry so that the marinade would adhere to the fish.
Next I lined a half sheet pan with foil, having been warned by Natasha that she had to scrub her pan for two days afterwards because the salmon had made such a mess. I almost always line my sheet pans anyway to prevent damage to them and keep them looking good. I’m a bit of a neat freak about my sheet pans. Now you know.
I mixed up the garlic Dijon sauce in a bowl and used a brush to coat the top and sides of each filet. I kept brushing until I’d used up all of the sauce. They were looking good and the smell was already so good.
Next Natasha had suggested slices of lemon be laid over the filets, and although it was optional I wanted my finished filets to be pretty. I didn’t have lemons but I had several limes so I sliced them and laid them on the fish. It was a similar citrus flavor, I knew it would be a good substitute.
I baked the filets for 12 minutes in a preheated 450 degree oven and they were done perfectly. The salmon filets were all so pretty looking and smelled divine. That was a slightly fishy smell I didn’t mind lingering around the house for a few hours!
I served the filets with some vegetable fritters and we loved the flavors. Mustard is as much a natural pairing with salmon as my beloved bourbon is! Who knew? I might have to rethink my go-to recipe. Or maybe I will have two recipes I can bounce between for a change.
We had plenty of leftover salmon and my P.S. (Partaker of Salmon) did himself proud by eating it with his breakfast for a few days. I also made a pasta dish I’ll post at another time that turned out yummy as well. Our giant slab of salmon didn’t end up being much of a problem after all!
The recipe is doubled for my size of salmon. You could easily cut it in half for a smaller meal.
Garlic Dijon Salmon
3 lbs salmon (I used wild sockeye salmon)
2 tablespoons dried parsley
1 teaspoon garlic powder
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
4 tablespoons lemon juice
Lemon or lime slices (optional)
Preheat oven to 450 degrees F.
Line a half sheet pan with foil.
In a small bowl, combine parsley, garlic powder, mustard, salt, pepper, olive oil and lemon juice. Whisk until combined.
Cut salmon into even portions, pat dry with toweling, and lay skin side down on foil covered pan.
Brush all sides of salmon filets with the marinade. Top with lemon or lime slices if desired.