Baked Salmon Fillet Recipe

This is a great baked salmon fillet recipe for anyone who wants their salmon to taste a little sweeter. The mustard has a nice strong taste and it works well with the taste of the fish.

If you do not like the texture of grainy mustard, feel free to use a smoother type but keep in mind that the texture does bring with it a certain amount of flavor as well. The sauce is moist enough to keep the fish from drying out before it is fully cooked.

This is a good one – give it a try.

• • 2 tablespoons honey mustard dressing for salads (use creamy dressings instead of vinaigrettes)
• • 2 tablespoons light or regular mayonnaise
• • 1 tablespoon grainy mustard (the more flavor the better)
• • 2 teaspoons freshly squeezed lemon juice
• • ¼ teaspoon onion salt
• • ½ teaspoon dried thyme leaves, crumbled
• • ¼ teaspoon freshly cracked black pepper
• • 16 ounces salmon filet divided into 4 portions of 4 ounces each

Squeeze lemon juice into small bowl, making sure to keep seeds and pulp out of the juice. Measure 2 teaspoons of juice and place in second bowl where sauce will be mixed.

Combine mayonnaise, dressing, mustard, salt, pepper and thyme together and stir until it is thoroughly mixed together.

Prepare salmon by wiping with damp paper towel and then patting dry gently.

Spread topping over the salmon and place in oven.

Bake fish for between 10 and 15 minutes depending on the thickness of the filets. Check to see if it is fully cooked. Fish will break into flakes when tested with a fork after it is completely cooked. Color will turn into a more opaque pink color when fish is done cooking.

Remove fish to a serving dish and serve immediately.

This recipe serves 4 people.

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For more baked salmon fillet recipes, check out the link below.

Another baked salmon fillet recipe (and other tasty fish too)!