Everyone has a recipe that is so simple and easy that you make it over and over again. We’ll this one is mine and soon to be yours. There are only a few things to reminder about this dish. Firstly, use fresh wild salmon when available. The flavour and texture will be much better then frozen. Secondly, don’t over cook the salmon. Just when you think it needs a few more minutes, pull it out as it will continue to cook a few more minutes. I can’t tell you how many times I have watched people overcooked fish and the whole thing could have been saved if they had just paid attention.
12 oz centre-cut piece salmon , cut into 4 even pieces
Coarse salt and freshly ground pepper, to season
¼ cup Dijon mustard
1 tablespoon extra virgin olive
¼ cup fresh lemon juice
¼ cup wild clover honey
Preheat oven to 350°F.
Place salmon, skin side down on parchment lined baking sheet. Season with salt and pepper. In small bowl, combine Dijon, olive oil, lemon juice and honey. Brush mixture over fish.
Bake in oven for 18 to 20 minutes or until fish flakes when tested with fork. Brush with glaze that has accumulated on the pan. Broil 2 minutes longer to achieve a deep colour. Serves 4.