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Add a photoToday’s trend is to infuse salmon with Asian style influences, sweet glazes, ginger, and soy sauce. While this has certainly resulted in a great deal of tasty alternatives for salmon, I wanted to un-complicate this delicious piece of fish into something simpler but still deep with flavor.
Ingredients
- 2 cloves garlic, sliced thin & chopped
- 2 tablespoons butter
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon celery seed
- 1/4 teaspoon dried dill weed
- 1/4 cup dry white wine
- 2 tablespoons Dijon mustard
- 1/2 cup fresh breadcrumbs
- 2 pound salmon fillet, skinless
- salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 6 lemon wedges
Directions
- Preheat the oven to 425º F.
- Heat the butter in a small skillet under high heat. Add the garlic and sauté 30 seconds or so. Adjust heat so that neither the butter nor the garlic browns.
- Add the wine, thyme, celery seed, and dill to the skillet. Reduce slightly, about one minute.
- Remove the skillet from the heat and stir in the Dijon mustard.
- Place the salmon fillet, skin side down, on a foil lined broiling pan. Tuck the thinner tail under the body of the fillet so that it is of uniform thickness. Season with salt and pepper. Smear the sauce from the skillet across the top of the fillet. Sprinkle with the bread crumbs.
- Place the fillet in the oven and bake 6-7 minutes. Switch the oven to broil and broil four inches from the heating element until the crumbs are browned and crisp and fish easily flakes with a fork, about 4-6 minutes more. If the salmon requires a little more cooking time to finish then switch the oven back to bake and give the fillet a few more minutes.
- Gently side the fillet on to a serving platter or serve right from the broiling pan. Drizzle with the extra virgin olive oil, garnish with the lemon wedges and serve with tomato tartar sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 6 servings | |
| Calories 426 | |
| Calories from Fat 244 | 57% |
| Total Fat 27.18g | 34% |
| Saturated Fat 7.49g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 241mg | 10% |
| Potassium 633mg | 18% |
| Total Carbs 10.28g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.46g | 1% |
| Protein 32.77g | 52% |
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