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Salmon with Herb-Mustard Sauce

 Salmon with Herb-Mustard Sauce
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
10 ServingsPrep: 15 min. Bake: 80 min.


  • 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


  • 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.

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Salmon with Herb-Mustard Sauce (continued)

Nutritional Facts: 1 serving (8 ounces) equals 657 calories, 59 g fat (13 g saturated fat), 121 mg cholesterol, 570 mg sodium, 2 g carbohydrate, trace fiber, 27 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.