This recipe is a pretty basic pairing of flavors, dijon mustard, fresh dill, lemon juice and garlic. For such a simple dish, the results are pretty incredible and I promise you will be amazed by the flavors - providing of course that you cook the salmon right. I like to make this with a full or half side of salmon. There's something more satisfying about it, especially if you're feeding a crowd. It also tends to cook better as a whole piece. But if you're making this for just 2 people, it'll work just fine on individual cuts.
I like to buy my salmon fresh. I try to get the best fish I can afford, but most times I can only afford the farm raised salmon. Ask your fish monger for the center cut and choose a thick fillet. If you are using a frozen fillet, let it thew slowly in the fridge and make sure it is fully defrosted before you roast it. I never get sockeye salmon, I don't care for the texture, nor the bright orange color.
There are several methods of cooking salmon. I like to just roast mine in the oven at 375 F for about 20 minutes, then cover it with foil and let it rest for 10 minutes before serving. If you know your oven is powerful, you should reduce the temperature and cooking time. Remember you can't undo an overcooked, dry salmon. To that end, If you've perfected another technique for making the perfect salmon, by all means - stick with it!
The quantities are for half a side of a salmon (about 1.5 lbs)
1/2 side of fresh salmon
1 lemon juice, freshly squeezed
1 tsp lemon zest
1 clove garlic, grated
3 tbs fresh dill, roughy chopped
1 1/2 tbs real dijon mustard
1/2 tsp salt
Cracked black pepper
1. In a small bowl combine the mustard, lemon juice, lemon zest, garlic paste, dill, salt and pepper
2. Spray a sheet pan with nonstick oil, and place the salmon skin side down.
3. Spoon the mustard-lemon-dill mixture and using the back of the spoon spread to coat the salmon. Let it sit for 20-30 minutes.
4. Roast the salmon in a preheated oven at 375 F, uncovered for 20 minutes. Check for doneness using a thermometer (125 F) or by poking a small hole with a knife in the center. Cover with foil and let it rest for 10 minutes before serving.