Salmon With Mustard Sauce
Tender salmon steaks are topped with a creamy mustard sauce, offering a flavorful and elegant dish perfect for quick weeknight dinners or special occasions.
Ingredients
Instructions
- Combine the light sour cream, chopped green onions, Dijon mustard, chopped parsley, salt, thyme, and marjoram to make the sauce.
- Place the salmon steaks on foil and broil 6 inches from the burner for 7 minutes.
- Remove from the oven and turn the salmon steaks over.
- Spread each salmon steak generously with the prepared cream sauce.
- Return to the broiler and broil for an additional 5 minutes or longer until the salmon flakes when separated with a fork.
- Serve with any leftover sauce.
Tips & Substitutions
For a lighter version, substitute the light sour cream with Greek yogurt. You can also use other herbs like dill or chives if you prefer a different flavor profile. Make sure to watch the salmon closely while broiling, as cooking times may vary based on thickness. If you like a bit of heat, add a pinch of cayenne pepper to the sauce.
Serving Suggestions
This dish pairs beautifully with a side of steamed asparagus or a fresh salad, such as an Avocado-Shrimp Salad. You could also serve it with seasoned rice or roasted potatoes to balance the flavors. For a complete meal, consider offering crusty bread to soak up any leftover sauce.
Storage & Reheating
Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. Avoid microwaving, as it can dry out the fish and make it rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon With Mustard Sauce contains roughly 93 calories, with 4g protein, 9g carbohydrates, and 5g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1789mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just ensure it's fully thawed before cooking to ensure even cooking. For best results, thaw it overnight in the refrigerator or use the quick-thaw method by placing it in a sealed bag under cold running water.
What can I substitute for Dijon mustard?
If you don't have Dijon mustard, you can use yellow mustard or whole grain mustard as a substitute. Each will give a slightly different flavor, but they will still work well with the cream sauce.
How do I know when the salmon is done?
Salmon is done when it flakes easily with a fork and has an internal temperature of 145°F. If you're unsure, use a meat thermometer to check the temperature in the thickest part of the fillet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).