Dijon Salmon Dish (Print Version)
# Ingredients:
→ Tangy Garlic Mixture
01 -
1/4 cup cold-pressed olive oil
02 -
1 tiny lemon, grated skin and squeezed juice
03 -
1 1/2 teaspoons grainy Dijon mustard
04 -
3 big garlic cloves, finely chopped
05 -
1 teaspoon crumbled dried oregano
06 -
1/2 teaspoon ground coriander seeds
07 -
1/2 teaspoon mild paprika
08 -
1/2 teaspoon chili flakes (skip if you want)
→ For the Fish
09 -
4 chunks of salmon (5-ounce each, preferably middle cuts with skin)
10 -
Cold-pressed olive oil for coating
11 -
Sea salt as needed
12 -
Cracked black pepper as needed
13 -
2 tablespoons snipped fresh dill
14 -
1 tiny lemon, sliced into small wedges for squeezing
# Instructions:
01 -
Put one rack in the middle and another about 6 inches below the top heating element. Warm your oven to 375°F.
02 -
Grab a small bowl and throw in the olive oil, lemon bits and juice, mustard, chopped garlic, oregano, coriander, paprika, and chili flakes if you want some kick. Stir everything till it's all mixed up.
03 -
Cover a big baking sheet with foil, making sure you've got extra hanging off one side to cover the fish later. Lay parchment on top and rub some olive oil on it.
04 -
Dry your salmon pieces with paper towels and lay them skin-down on the parchment. Sprinkle plenty of salt and pepper, then drizzle all that tasty Dijon mix on top.
05 -
Fold that extra foil over to make a little tent above the fish without touching it. Pinch the edges closed and stick it in the oven for 15-20 minutes until the fattest part is almost done.
06 -
Carefully pull back the foil and move the pan up to the top rack. Switch to broil and let it go for 1-3 minutes till you see a nice golden color. Keep an eye on it so the garlic doesn't burn.
07 -
Toss some fresh dill on top and put those lemon wedges on the side. Your salmon should break apart easily with a fork and be cooked just right in the middle.
# Notes:
01 -
Your fish will taste best when the thickest section reaches about 135°F, giving you that juicy, flaky texture everyone loves.
02 -
Don't panic if you see some clear parts after cooking - just fold the foil back over and let it sit for a minute or two. The leftover heat will finish the job.