Top | Helen Rennie
Glazed Salmon with Dijon Mustard Sauce
(recipe, Helen Rennie)
You can substitute steelhead trout, arctic char, or any pink fish for the salmon.
- 4 (6 oz. each) salmon fillets, with skin
- 1 Tbsp. olive oil
- 1 Tbsp. apricot preserve, honey, or maple syrup
- Salt and pepper
- 2 Tbsp. plain yogurt or sour cream
- 2 Tbsp. mayonnaise
- 1 Tbsp. Dijon mustard
- 1 tsp. cognac, whiskey, or white wine (optional)
- 2 Tbsp. chopped mint, cilantro, parsley, or dill (optional)
- Salt and pepper to taste
- To make salmon
- Preheat the broiler, and wrap a broiler pan with aluminum foil.
- Rub the salmon with salt, pepper, and olive oil on both sides. Place in the broiling pan skin side down.
- Spread your preserve, honey, or maple syrup on the flesh side of salmon that’s facing up. (If using apricot preserve try to avoid the chunks as they will burn under the broiler.)
- Cook salmon for 6 minutes per inch of thickness for medium doneness (8 minutes for well-done). Start it under the broiler (4 inches away from the flame) and check it every couple of minutes. As soon as the top browns, turn down the oven to 400 degrees, and move the salmon to the middle of the oven to finish cooking.
- To test for doneness, separate the flakes in the thickest part of the fish with a fork and peek inside. Salmon is cooked to medium when you can separate the flakes at the surface, but get a good bit of resistance in the center of the fillet; the flesh will look very translucent. After salmon rests for 5 minutes it will flake, but still be a little translucent in the center. If you prefer your salmon well done, cook it until only a trace of translucency remains in the center. After a 5-minute rest, it will be completely opaque.
- To make the sauce
- While salmon is cooking and resting, make the sauce. Combine all ingredients in a small bowl and mix well.
- Thin out the sauce with 1-2 Tbsp. of water until it’s barely thicker than heavy cream. Season to taste with salt and pepper.
- Place salmon on serving plates (if the salmon skin sticks to aluminum foil, just leave it there), pour the sauce on top, and serve.
Wondering how long your fish stays fresh? Be sure to read Helen Rennie's column on buying and preparing fish.