WILD ALASKAN SALMON RECIPES BAKED RECIPES

Steps:

• Preheat your oven to 375F. While that’s heating up, combine mustard, garlic, preserves, and herbs in a small bowl. Taste this mustard mixture to see if it’s missing anything. Do you want it to be sweeter? More mustardy? Adjust the sauce to your personal preferences, then set aside.
• Evenly arrange your portions of salmon into a glass casserole dish or a rimmed baking sheet skin side down, then lightly season the fillets with salt and pepper. You may not need as much salt as you are used to using with your salmon, since the acidity of dijon mustard acts almost as a seasoning on its own. Drizzle on enough olive oil to lightly coat the salmon with a little added fat to help keep the fillets moist as they cook.
• Spoon mustard mixture onto each fillet, making sure to coat the top as well as the sides of each portion; this will actually help prevent the salmon from releasing albumin, that harmless but unsightly white stuff that naturally appears on the surface of cooked salmon. Allow the fillets to marinate for 10 minutes or so, which is about the amount of time most ovens need to preheat.
• When the oven is up to temp, set your kitchen timer to 8 to 10 minutes and place your mustard salmon on a center rack. The cook time will depend on the thickness of the fillets, with tail pieces needing less time than center cuts for medium-rare doneness. The salmon is done when it flakes easily with a fork or reaches an internal temperature of 120F on an instant read thermometer. If the fish is still a little soft in the center, slide the dish back into the oven for a couple more minutes.
• Once the salmon flakes easily with a fork, it’s ready to serve. Enjoy your baked salmon with mustard straight out of the oven, at room temperature, or even cold the next day with a side of garlicky sauteed greens. Or, make this a sheet pan meal by arranging simply dressed asparagus alongside the salmon as it cooks; they’ll be ready around the same time.