Salmon with Herb-Mustard Sauce Recipe

5 1 1
Publisher Photo

Salmon with Herb-Mustard Sauce Recipe

Read Reviews
5 1 1
Publisher Photo
This recipe has evolved over the years. It turns out moist and delicious every time and is especially wonderful served with the seasoned sauce. —Marion Lowery, Medford, Oregon
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 80 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 80 min.

Ingredients

  • 2 cups mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 whole salmon (5 to 7 pounds), head and tail removed
  • 2 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
  • 1 tablespoon balsamic vinegar
  • 2 medium lemons, sliced
  • 1/2 cup butter, melted

Directions

In a small bowl, combine the mayonnaise, mustard, dill, marjoram and thyme; cover and refrigerate until serving.
Place fish in the center of a large greased sheet of aluminum foil. Sprinkle inside of salmon with pepper and salt and drizzle with vinegar. Place overlapping lemon slices inside salmon to completely cover. Use wooden toothpicks to secure cavity along opening. Drizzle butter over the top.
Fold foil over fish and seal. Place on a large baking sheet. Bake at 325° for 80-95 minutes or until fish flakes easily with a fork. Serve with the herb-mustard sauce. Yield: 10 servings.
Originally published as Salmon with Herb-Mustard Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p162

Nutritional Facts

8 ounce-weight: 657 calories, 59g fat (13g saturated fat), 121mg cholesterol, 570mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 27g protein.

  • 2 cups mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 whole salmon (5 to 7 pounds), head and tail removed
  • 2 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt
  • 1 tablespoon balsamic vinegar
  • 2 medium lemons, sliced
  • 1/2 cup butter, melted
  1. In a small bowl, combine the mayonnaise, mustard, dill, marjoram and thyme; cover and refrigerate until serving.
  2. Place fish in the center of a large greased sheet of aluminum foil. Sprinkle inside of salmon with pepper and salt and drizzle with vinegar. Place overlapping lemon slices inside salmon to completely cover. Use wooden toothpicks to secure cavity along opening. Drizzle butter over the top.
  3. Fold foil over fish and seal. Place on a large baking sheet. Bake at 325° for 80-95 minutes or until fish flakes easily with a fork. Serve with the herb-mustard sauce. Yield: 10 servings.
Originally published as Salmon with Herb-Mustard Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p162

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSalmon with Herb-Mustard Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
[email protected] User ID: 995974 138965
Reviewed Jan. 22, 2010

"Sprinkle capers on top!!!!!"

Loading Image