Salmon in Dijon Mustard and Olive Oil

As I’ve mentioned in the past, salmon is one of my favorite “fast foods”. It’s quick and easy to prepare and can be made in endless interesting ways to tempt the palate. You can have it ready in about 30 minutes from start to finish, even less depending on the method of prep.

I wanted a savory version of salmon this time so I decided to start with a nice Dijon mustard coating which both flavors the salmon beautifully and make a sticky coating to enable toppings to stick to it.

So take a rimmed baking sheet and place a piece of parchment paper on it to make clean up a breeze. Rinse the salmon well, removing any clinging scales and check for pin bones and remove. Gather your ingredients and preheat your oven to 375 F/ 190 C.

Start by simply dolloping the mustard right onto the salmon. Then add the olive oil. Make sure the oil is not too strong as to overwhelm the delicate taste of the fish.

Smear the oil and mustard all over the fillet. Then gently sprinkle the salmon with the spices and using raw/demarara sugar (or in a pinch, light brown sugar, preferably granulated) sprinkle very lightly along the fillet. It will not give the salmon a sweet taste merely contrast with the savory, no worries.

Now I use the Montreal Steak Spice as a shortcut for sprinkling with coarse salt, black pepper, red pepper, garlic, onion and paprika. If you don’t have any, simply use the spices themselves. Use a light hand since the red pepper is a bit hot so be warned. As soon as the oven is properly preheated, pop the salmon (room temp) into the oven and bake for 25-30 minutes depending on your oven (if it runs hot or cool) and the thickness of the salmon. If the fillet is very thick, you may need a bit more time.

Remove from oven and serve hot or alternatively room temp which me n’ DH love both ways. Very nice with a finely chopped cucumber, purple onion and tomato salad dressed with olive oil and salt and pepper. Good as an appetizer if sliced thin or as a main sliced thick.

Salmon in Dijon Mustard and Olive Oil

One side of filleted salmon, cleaned with pin bones removed, room temperature
2 tablespoons Dijon mustard
2-3 tablespoons olive oil
1-2 teaspoons Montreal Steak Seasoning OR 1 teaspoon coarse salt, 1/2 teaspoon red crushed pepper, 3/4 teaspoon black pepper, 1/2 teaspoon paprika, 1 teaspoon granulated garlic, 1 teaspoon onion powder
2 teaspoons demerara sugar OR light brown granulated sugar

Directions:

Preheat the oven to 375 F/190 C. Prepare rimmed baking sheet with parchment paper to cover. Place cleaned salmon on paper.

Smear the mustard and olive oil on the side of salmon till completed coated on top. Sprinkle with the seasonings till the whole top is lightly covered and sprinkle with demerara sugar lightly all over.

Pop into hot oven and bake 25-30 minutes or till fish is firm and fully cooked. Serve hot or at room temperature.