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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

June 22, 2011 at 2:03 PM

Baked salmon recipe with zesty sauce is a winner


Those lucky enough to start filling up the cooler or freezer with salmon fillets from the recent fishing trips can now start thinking about what to do with that tasty fish. Here is a salmon recipe sure to knock the socks off your friends or family at the next dinner time meal!

Uncle Harry’s Baked Salmon With Dill Mustard Sauce

The one cardinal rule is: NEVER OVERCOOK SALMON. Although it is an oily fish, overcooking makes the flesh dry and dense, and it can become quite chewy in texture.

1 (2- to 3-pound) salmon fillet, 1 1/2 inches thick

3 tablespoons olive oil

Coarse kosher salt

Freshly ground black pepper

1/2 cup mayonnaise

1/2 cup sour cream

3 tablespoons minced fresh parsley leaves

2 tablespoons Dijon-style mustard

2 tablespoons minced fresh dill

2 teaspoons freshly squeezed lemon juice

Salt and freshly ground pepper to taste


Preheat oven to 350 degrees. Line the bottom of an ungreased broiling pan with aluminum foil and spray broiler rack with vegetable-oil cooking spray.

Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin side down onto rack.

In a small bowl mix together the mayonnaise, sour cream, parsley, Dijon mustard, dill, lemon juice, salt, and pepper; over bowl with plastic wrap and refrigerate for at least 3 hours before serving.

Bake, uncovered, 8 to 12 minutes or until a thermometer registers an internal temperature of 140 degrees (salmon will be slightly opaque in thickest part). Remember the salmon continues to cook after it is removed from the heat source.

Carefully remove salmon from pan and transfer onto individual serving plates. Serve with the cold mustard dill sauce.

Approximately cooking times for salmon:

1/4 to 1/3-inch — 3 to 4 minutes

1/2 to 3/4-inch — 4 to 6 minutes

1 to 1 1/2-inch — 8 to 12 minutes



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