The flavor of wild salmon is preferable to that of farm-raised salmon, but it's expensive and not always available. This recipe will work with either type.
4 teaspoons olive oil, divided 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice Salt and pepper, to taste 4 salmon fillets, about 5 ounces each, with skin Dill Sauce: 1/2 cup mayonnaise 1/2 cup sour cream 1 tablespoon fresh lemon juice 1 scallion, thinly sliced 1/2 cup finely chopped fresh dill Salt and pepper, to taste Directions
1. Preheat oven to 425 degrees F. Place a large ovenproof skillet over medium-high heat; warm pan 2 minutes. Swirl 3 teaspoons oil into pan.
2. In a small bowl, combine remaining oil, mustard, and lemon juice. Season salmon with salt and pepper; place in hot pan, skin-side up. Cook 2 minutes. Turn fish; spoon mustard glaze over top of fillets. Place skillet in oven and roast 8 minutes, until golden brown on the outside, but no longer red on the inside. Fillet should feel semi firm, not squishy, when poked. 3. For sauce: In a small bowl, combine mayonnaise, sour cream, lemon juice, scallion, and dill. Season with salt and pepper. Serve sauce with warm fish.
Tip: Overcooked salmon can be dry. Follow the timing carefully for cooking the fish to keep it moist.
Debbie says: "With wild salmon so plentiful in the Pacific Northwest, this has long been a family specialty."
Recipe from " Debbie Macomber's Cedar Cove Cookbook."