Wednesday, May 4, 2011


I always thought Salmon should be in a teriyaki/honey glazed/asian style preparation....but this completely changed my mind. Found the recipe in a magazine but changed it a bit...added a few being wine cause WHHHIIINNEEYYY NOT!


4 (6 oz) salmon fillets (seasoned with olive oil, salt and pepper)

1/2 cup mayonnaise

2 tbl dijon mustard

2 tbl olive oil

4 cloves garlic minced

1 tbl fresh lemon juice

1 tbl lemon zest

2 tbl chopped fresh tarragon

1/4 tsp salt

1/4 tsp pepper

1/4 tsp Old Bay seasoning

1/4 cup white wine

Mix mayonnaise, mustard, olive oil, garlic, lemon juice and zest, tarragon, salt, pepper, Old Bay and wine in a bowl.....refrigerate for 1-3 hours.

Season salmon with salt, pepper and oil and wrap in foil pouches. Bake in the oven about 10 minutes at 400 degrees. Open pouches and spread some of the sauce on top of each fillet and add a lemon slice. Bake for an additional 8-10 minutes depending on your taste. I like salmon pretty rare so keep checking on them.

Remove from the oven and serve with remaining sauce. Broccoli or asparagus are great vegetables to serve with this dish because the sauce compliments them sooooo well!

New Salmon!



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