I’ve been meaning to post more seafood recipes. And this Herb Dijon Crusted Salmon is so so easy, I think you’ll just love it.
I think a lot of people are intimidated by cooking seafood. But I’m here to tell you it’s really one of the easiest (fastest) proteins to cook. I think the biggest issue is that people don’t know where to get *quality* fish, because that is the critical element.
Here in San Diego I absolutely adore Catalina Offshore Products. I discovered it when we first moved here almost 5 years ago (where did that time go?!), and I have yet to find a better place for seafood. They source to a lot of restaurants in town, too.
I’d really encourage you to find your own local fish market. But if you are in a pinch, I think Whole Foods usually has decent seafood. If you’re going to your local grocery store, I’d just make sure you take a good sniff over by the seafood counter. If it smells nasty, the fish probably tastes nasty.
Salmon and dijon is a classic paring, and I bumped this up a notch by mixing in herbs, garlic, and white wine. And the cool thing about this sauce is that you can totally make it in advance and smear it on the fish right before you cook it.
Lazy- fancy? Sign me up!
Herb Dijon Crusted Salmon
- 4 pieces of salmon - 6-8oz each
- 2 tsp regular dijon mustard
- 1 tsp coarse ground dijon mustard
- 1/4 tsp grated fresh garlic about 1/4-1/2 a clove
- 2 tsp minced chives fresh
- 1 tsp minced thyme fresh
- 1 tsp minced rosemary fresh
- 1-2 tablespoons dry white wine
- Salt pepper, sugar, to taste
- Preheat your oven on "broiler" setting.
- Pat salmon dry with paper towel and season with salt and pepper. Set aside.
- In a bowl, combine mustards, herbs, garlic, and white wine. Taste and add salt, pepper, and sugar to taste. (A teensy bit of sugar will help cut the acidity just a bit).
- Place salmon on baking tray lined with parchment or foil.
- Smear about 1 tablespoon of sauce on each piece of fish.
- Broil fish for 7-10 minutes, or until done to your liking.