Lemon-Roasted Salmon with Mustard Cream
Easy lemon-roasted salmon with grainy mustard cream. Ready in about 20 minutes. Tips for doneness, swaps, storage, and serving included.
This recipe came entirely out of my family's love for Spice House Salmon Seasoning. All the inspiration I needed!
Submitted by: Spring from Nashville, TN
Yield: 4-5 generous portions
- Roast a 2 lb salmon at 400F for about 12 to 15 minutes until opaque and juicy.
- Whisk sour cream or creme fraiche with grainy mustard, honey, salt, and pepper for a quick sauce.
- Serve with new potatoes and a mixed greens salad for a balanced, omega-rich meal.
Spices
Featured in this Recipe
Preparation Instructions:
Preheat oven to 400F. Line baking sheet with parchment paper and place salmon fillet skin-side down in center of pan. Brush on toasted walnut oil evenly, then sprinkle on Salmon Seasoning. Top with lemon slices so that salmon is covered. Roast salmon for 12-15 minutes, until center is opaque and juicy.
While salmon is cooking, place sour cream/creme fraiche, mustard, honey, salt, and pepper in small mixing bowl. Whisk until well-combined and set aside.
Allow salmon to rest a few minutes, then remove lemon slices from top of roasted fish and slice into 5 portions. Serve each with a dollop of mustard cream; lemon slices may be used as garnish.
thespicehouse.com
More About This Recipe
I usually serve this with new potatoes and a salad of mixed greens. In addition to tasting great, the salmon and toasted walnut oil give you a healthy serving of omega fatty acids.
Frequently Asked Questions
What oven temperature and time should I use?
Preheat the oven to 400F and roast a 2 pound fillet for 12 to 15 minutes. Thicker fillets may need 15 to 18 minutes. Check doneness by flaking the center or using a thermometer.
How do I know when the salmon is done?
The salmon is done when the flesh is opaque and flakes easily with a fork. For a precise read, aim for 125 to 130F for medium doneness or 145F for fully cooked.
Can I use frozen salmon for this recipe?
Yes. Thaw completely in the refrigerator, pat dry, then proceed as written. Thawed fillets may need a few extra minutes in the oven.
What can I use instead of toasted walnut oil?
You can substitute light olive oil, avocado oil, or grapeseed oil. Toasted walnut oil adds a nutty flavor and omega fats but choose a higher smoke point oil if you worry about smoking.
How can I make the mustard cream dairy-free?
Use unsweetened plain dairy-free yogurt or a neutral vegan mayo in place of sour cream. Combine it with the grainy mustard, honey or maple syrup, salt, and pepper to taste.
Can I prepare any parts of this recipe ahead of time?
Yes. The mustard cream can be made up to 24 hours ahead and kept covered in the fridge. You can also season the salmon and top with lemon slices a few hours before roasting.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 275F oven until warmed through, or flake cold over salads. Microwave on low power if needed.
What are good side dishes and wine pairings?
Serve with new potatoes, roasted asparagus, or a mixed green salad. For wine, try a crisp Sauvignon Blanc or a light unoaked Chardonnay.
What oven temperature and time should I use?
Preheat the oven to 400F and roast a 2 pound fillet for 12 to 15 minutes. Thicker fillets may need 15 to 18 minutes. Check doneness by flaking the center or using a thermometer.
How do I know when the salmon is done?
The salmon is done when the flesh is opaque and flakes easily with a fork. For a precise read, aim for 125 to 130F for medium doneness or 145F for fully cooked.
Can I use frozen salmon for this recipe?
Yes. Thaw completely in the refrigerator, pat dry, then proceed as written. Thawed fillets may need a few extra minutes in the oven.
What can I use instead of toasted walnut oil?
You can substitute light olive oil, avocado oil, or grapeseed oil. Toasted walnut oil adds a nutty flavor and omega fats but choose a higher smoke point oil if you worry about smoking.
How can I make the mustard cream dairy-free?
Use unsweetened plain dairy-free yogurt or a neutral vegan mayo in place of sour cream. Combine it with the grainy mustard, honey or maple syrup, salt, and pepper to taste.
Can I prepare any parts of this recipe ahead of time?
Yes. The mustard cream can be made up to 24 hours ahead and kept covered in the fridge. You can also season the salmon and top with lemon slices a few hours before roasting.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 275F oven until warmed through, or flake cold over salads. Microwave on low power if needed.
What are good side dishes and wine pairings?
Serve with new potatoes, roasted asparagus, or a mixed green salad. For wine, try a crisp Sauvignon Blanc or a light unoaked Chardonnay.
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