I was so excited to make this recipe that I forgot to take a photo of it plated (and it was so pretty!) – That’s OK, the gist of it is in this photo – the salmon. Which couldn’t have been easier. Since I’m just growing up and trying to find my way to loving salmon, I made a mustard dill sauce, which was outstanding! Mix together the mustard dill sauce first so its flavors can be mingling while you prep and bake the salmon…

The salmon I used is Norway Salmon from Crosby’s Seafood near Folly Beach. It was so fresh – it was a one pound piece, which seemed like quite a bit to me, but we ate it. I ate the piece on the left, thinner and I would guess about 6oz. Fred ate the piece on the right, which was thicker… Next time I will cook it a little past the FDA’s recommendation of 145 degrees F. Fred said it was jiggly, ha ha… and I’m good with mine cooked longer, so cook it for however long you like it. Most people bake it until it’s just shy of 145 OR they cover it so it will stay moist. I didn’t cover it, because I used something magic (thank you Lisa!) – Here goes…

BAKED SALMON

• Salmon fillet (mine had skin)
• S&P
• Olive Oil
• Kerrygold Garlic & Herb Butter (or Publix Lemon Herb Finishing Butter)

Mustard Sauce (optional!)

• In a 1/3 measuring cup, I added a combo of sour cream and mayo (mostly sour cream)
• 1 Tablespoon lemon juice
• Blob of dijon – to taste
• Blob of brown mustard – to taste
• Dill (fresh would be great, I used dried and it was a delight)
• A pinch of sugar or honey
• A pinch of salt

SALMON:

I lined a baking sheet with heavy duty foil. I did not oil it because when it’s done cooking, the salmon will lift off of the piece of skin, just like magic – use a spatula to get that to happen.

Dry the salmon and cut into fillets if not already done. Note: Run your fingers over the salmon to see if you feel a bone (we found one), if you find one you can use (clean) pliers to pull it out, or Fred pulled it out by hand. HERE is a great (short) article that shows how to do it easily (there is a trick!) Sprinkle lightly with salt and pepper.

I didn’t use a lot of the Kerrygold Garlic & Herb Butter (this butter is the secret to the deliciousness of this salmon dish!) – just a few thin slices on top. Then I popped it into the oven. I baked it probably 15 minutes, next time I’ll go 20. I just kept checking it with my meat thermometer, once it got to 145 degrees F, I pulled it out while I finished the side…

I topped it with a thin slice of the Kerrygold Garlic & Herb Butter and plated it. I spent too much time on the side (an orzo salad that I made with everything I had – meh… was good, not great which is why I’m not sharing it with you). Maybe a nice salad, some garlic bread or some sautéed asparagus, roasted broccoli, etc… That would be tasty.

MUSTARD SAUCE:

For the mustard sauce, just mix everything together, taste it, see if it needs a little more of this or a little more of that… spread it over the top once out of the oven and save some to serve alongside. As I mentioned above, mix the sauce up prior to prepping the salmon so its flavors can be co-mingling.

This was so good! I think you’ll like it too!

👩‍💻 Until next time…