Steve’s Saucy Baked Salmon with Dijon & Dill
Ingredients
The salmon
-
1.1
pounds
boned, skin-on salmon filet
The sauce
-
1
tablespoon
organic or expeller-pressed canola oil mayonnaise
-
2
teaspoons
organic or expeller-pressed canola oil mayonnaise
-
1
tablespoon
Dijon mustard
-
2
teaspoons
capers, chopped
-
2
teaspoons
fresh chopped dill (or ½ teaspoon dried dill)
-
⅛
teaspoon
salt
-
to taste
freshly cracked black pepper
-
4
pieces
lemon wedges
Instructions
- Preheat the oven to 400°F (204°C) and line a sheet pan with parchment paper or a silicone baking mat.
- In a small bowl, combine mayonnaise, Dijon, capers, and dill.
- Place the salmon skin side down on the sheet pan, folding the thinner end underneath to prevent overcooking.
- Sprinkle salt on the top and cut sides of the salmon, then spoon the mayonnaise mixture over the flesh.
- Sprinkle freshly cracked black pepper on top.
- Bake until the edges begin to sizzle and the center reaches desired doneness, about 14 minutes for a ¾-inch-thick filet.
- Carefully slide the salmon from the skin using a thin flexible spatula and flake off any gray flesh.
- Serve with lemon wedges.
Nutrition Facts (estimated)
Servings
4
Calories
258
Total fat
17g
Total carbohydrates
2g
Total protein
23g
Sodium
249mg
Cholesterol
64mg
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