Salmon With Mustard Cream Sauce Recipes

BAKED SALMON WITH HONEY MUSTARD SAUCE

Steps:

• Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
• Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
• Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.

SALMON WITH DIJON CREAM SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper and dill.
• Bake in the preheated oven 30 minutes, or until fish is easily flaked with a fork.
• In a small saucepan over medium heat, mix the wine and shallot, and bring to a boil. Reduce heat, and simmer 10 minutes, until liquid is reduced by about 2 tablespoons.
• In a small bowl, thoroughly blend the half-and-half and flour, and stir into the wine mixture. Return the mixture to a boil, stirring constantly. Reduce heat, and continue to cook and stir until thickened.
• Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.

SALMON WITH MUSTARD SAUCE.

Steps:

• Preheat oven to 400.
• Place salmon steaks in a large, deep baking pan; sprinkle w/ pepper and cover with wine. Sprinkle with minced shallots.
• Bake for 12 to 15 minutes, basting often with wine.
• While salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey, and lemon juice until smooth.
• After salmon is done, serve with creamy mustard sauce over top.

SALMON WITH MUSTARD-CREAM SAUCE

Steps:

• Heat greased barbecue to medium heat.
• Cook and stir cooking creme, broth and 1 Tbsp. mustard in saucepan on medium heat 3 min. or until heated through. Remove from heat; cover to keep warm.
• Brush fish with remaining mustard; grill 2 to 3 min. on each side or until fish flakes easily with fork. Serve with warm sauce.

EASY SOUR CREAM BAKED SALMON

Steps:

• Heat oven to 425 degrees F. Lightly oil a rimmed baking sheet or baking dish. (Instead of oiling the pan, you could also line with parchment paper).
• In a small bowl, combine sour cream, mustard, and the cheese. Season with salt and pepper to taste.
• Place salmon onto a baking sheet then spread two tablespoons of sour cream mixture on top of each salmon filet.
• Bake 10 to 15 minutes until barely done in the center at the thickest part of the salmon. The center should be firm, but with a small amount of uncooked salmon in the very center. Depending on how thick the salmon is, it may need a few minutes longer. (The internal temperature should be around 125 degrees F).
• Remove from oven then cover lightly with aluminum foil and let rest 5 to 10 minutes. During this time, the salmon will continue to cook.

BAKED SALMON WITH MUSTARD-DILL SAUCE

Steps:

• Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.
• Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.

SALMON WITH CREAMY MUSTARD SAUCE

Steps:

• In a medium saucepan, saute the onions in the butter until tender.
• Stir in the white wine, splash of whiskey and the mustards. Cook for 5 minutes or so.
• Stir in the broth and thyme.
• Reduce the heat and allow the liquid to reduce about half.
• Stir in the cream and season with salt and pepper.
• Continue to simmer over low heat until the desired consistency is reached. Add more broth, cream or mustard as needed. Season to taste with salt and pepper.
• Sprinkle the portions with salt and pepper and generously baste with maple syrup.
• Cook the salmon using any method desired. I baked mine for about 10 minutes at 350°F, then basted a second time before returning to the oven until finished. The fish will flake easily away from the skin.

CREAMY DIJON SALMON

Steps:

• Pat salmon dry with paper towel. Season salmon all over with salt, pepper, garlic powder and paprika.
• Heat oil and butter in a large skillet over medium-high heat until hot. Sear flesh-side down first (skin-side up), for 5 minutes or until cooked halfway up. Flip and cook for a further 3-4 minutes or until cooked to your liking. (Cook in batches of two if needed to avoid overcrowding your pan.)
• Once cooked, remove salmon from the pan and set aside. KEEP all of the flavourful juices in the pan.
• Return pan to medium-high heat and melt the butter in the juices. Sauté garlic until fragrant (about 30 seconds), then pour in the stock. Allow liquid to reduce to half while scraping browned bits from the bottom of the pan.
• Reduce heat to low-medium heat. Whisk in the Dijon mustard, cream and parsley. Add the asparagus and bring to a gentle simmer, while stirring occasionally, until asparagus is cooked and sauce has thickened. Season with salt and pepper to your taste.
• Add the salmon back into the pan, sprinkle with parsley, taste test sauce and adjust salt and pepper, if needed.
• Serve.

SALMON WITH A CREAMY LEMON MUSTARD SAUCE

Steps:

• Heat the oil and butter in a large frypan or skillet over a medium heat.
• Add the salmon and cook 3-4 minutes on each side, or until barely cooked through.
• Meanwhile, Mix the cornstarch and water to a paste, set aside.
• Using a small saucepan, bring the cream and the milk to the boil. Thicken with some or all of the cornstarch paste, whisking constantly. Stir in the lemon juice, finely grated zest, mustard and season with salt and pepper.
• Serve the salmon drizzled with the lemon mustard sauce. Sprinkle with parsley to garnish.

BAKED SALMON WITH MUSTARD SAUCE

Steps:

• Preheat the oven to 425°F and line a small baking sheet with foil.
• Pat salmon dry with paper towels, brush with olive oil and season with salt and pepper.
• Place salmon on baking sheet, skin side down and transfer to the oven.
• Bake 4-6 minutes per 1/2-inch thickness or until the internal temperature of the salmon reaches 140°F on an instant-read thermometer, or to your personal taste preference. (we like salmon medium-rare and I baked ours until it reached 130°F, about 4 minutes per half inch of thickness).
• Move salmon to a platter and tent with foil and let rest for 5-10 minutes.
• In a small skillet set over medium heat, add the butter to the pan and when melted, sauté the shallot until translucent. Add the vinegar, white winer and cream. Simmer until reduced and thickened, about 10-12 minutes. Stir in the salt and pepper.
• Remove from heat and whisk in the mustard.
• To serve, Plate the salmon and spoon sauce over each serving.

PAN SEARED SALMON IN MUSTARD DILL CREAM SAUCE WITH SPINACH

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Dry salmon with paper towel and season with salt and pepper. Place salmon flesh-side down in skillet. Cook 4 minutes without touching the salmon. Flip and cook 3 more minutes. Transfer to a plate.
• Add garlic to the pan. Sauté for 30 seconds or until aromatic. Add broth and reduce for 3-4 minutes. Combine cream, mustard and honey in a bowl. Pour into the pan and stir to combine.
• Meanwhile, mix cornstarch with 1 tablespoon broth. Stir into the pan along with 1/2 the dill and the lemon juice. Add spinach and let wilt for 2 minutes. Nestle salmon back into the pan and cook in sauce for 2 minutes. Sprinkle with remaining dill and lemon zest.