Best 11 Salmon With Herb Mustard Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Salmon is a versatile and delicious fish that can be cooked in a variety of ways. One of the most popular methods is to bake it with a herb mustard sauce. This method produces a moist, flavorful fish with a crispy skin. The herb mustard sauce is made with a combination of fresh herbs, Dijon mustard, and white wine. It is then poured over the salmon and baked until the fish is cooked through. This dish is perfect for a special occasion or a weeknight meal.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON WITH HERBED MUSTARD SAUCE



Salmon with Herbed Mustard Sauce image

A natural affinity exists between salmon and mustard. In this dinner recipe, a sauce of fresh lemon juice and herbs temper the heat of the mustard, but its flavor remains strong enough to stand up to the salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 7

4 salmon fillets (about 6 ounces each)
4 tablespoons fresh lemon juice
Coarse salt and ground pepper
1/2 cup Dijon mustard
1 teaspoon extra-virgin olive oil
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh basil

Steps:

  • Heat broiler with rack 4 inches from the heat.
  • Rinse salmon and pat dry with paper towels. Place salmon on a broiler pan and drizzle 2 tablespoons of lemon juice over the top. Season with salt and pepper. Broil until salmon is just cooked but still moist, 8 to 9 minutes. Remove the salmon's skin.
  • Meanwhile, in a medium bowl, stir together the mustard, remaining 2 tablespoons lemon juice, oil, dill, and basil. Spoon the sauce over the salmon and serve immediately.

Nutrition Facts : Calories 328 g, Fat 16 g, Fiber 1 g, Protein 41 g

SALMON WITH MUSTARD- HERB SAUCE



Salmon with Mustard- Herb Sauce image

I very much love to cook and eat salmon and I am always looking for different ways to make it. This time, I made a sauce with fresh herbs, mayo and mustard and it came out perfect. I hope you enjoy this simple and delicious salmon recipe.

Provided by Erica Dinho

Categories     Main dish

Number Of Ingredients 11

4 6 oz salmon fillets
Salt and pepper
2 tablespoons olive oil
½ cup mayonnaise
3 tablespoons mustard
1 garlic clove
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
1 tablespoon chopped chives
Salt and pepper
Juice of 1 lime

Steps:

  • Preheat the oven to 400° F.
  • In a large baking dish place the salmon fillets. Drizzle olive oil and season each fillet with salt and pepper.
  • Place the baking dish in the oven and bake for 15 to 20 minutes or until the salmon is cooked through.
  • Meanwhile make the sauce: place all the sauce ingredients in the food processor and process until smooth.
  • Place the salmon on a serving plate and spoon sauce on top of the fish.

SALMON WITH GRAINY MUSTARD AND HERB SAUCE



Salmon With Grainy Mustard and Herb Sauce image

Make and share this Salmon With Grainy Mustard and Herb Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

4 (6 ounce) salmon fillets (about 1-inch thick)
2 tablespoons dry white wine
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
2 tablespoons finely chopped shallots
1/4 cup low-fat mayonnaise
1/4 cup fat-free chicken broth
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon spicy brown mustard
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
2 cups hot cooked long grain and wild rice blend

Steps:

  • Preheat oven to 425°.
  • Prepare the fish: place fillets, skin sides down, in a 9-inch pie plate coated with cooking spray.
  • Sprinkle with wine, salt, and pepper; top with shallots.
  • Cover with foil; bake for 30 minutes or until fish flakes easily with a fork.
  • Prepare sauce: combine mayonnaise and broth in a small skillet, stirring well with a whisk.
  • Cook over medium-low heat until well heated (about 2 minutes).
  • Remove from heat, stir in chives, parsley, mustard, juice, and pepper.
  • Serve fillets and sauce over rice.

Nutrition Facts : Calories 209.7, Fat 6, SaturatedFat 0.9, Cholesterol 87.5, Sodium 332.4, Carbohydrate 1.9, Fiber 0.2, Sugar 0.3, Protein 34

BROILED SALMON WITH HERB MUSTARD GLAZE



Broiled Salmon with Herb Mustard Glaze image

Provided by Giada De Laurentiis

Categories     main-dish

Time 19m

Yield 6 servings

Number Of Ingredients 11

2 garlic cloves
3/4 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh thyme leaves
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Nonstick olive oil cooking spray
Six 6- to 8-ounce salmon fillets
Salt and freshly ground black pepper
6 lemon wedges

Steps:

  • In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
  • Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
  • Transfer the fillets to plates and serve with lemon wedges.

BAKED SALMON WITH HONEY MUSTARD SAUCE



Baked Salmon with Honey Mustard Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Four 6- to 7-ounce salmon fillets, skin-on
1/2 cup low-fat mayonnaise
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons finely chopped chives, plus additional for garnish
Kosher salt and freshly ground white pepper
Kosher salt and freshly ground white pepper

Steps:

  • Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
  • Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
  • Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.

GRILLED SALMON WITH LEMON-HERB BUTTER SAUCE



Grilled Salmon with Lemon-Herb Butter Sauce image

Fresh salmon, tart lemon and herby dill are our favorite culinary harbingers of the arrival of spring. Celebrate your first grillout of the season with this light and fresh entrée and simple sauce for salmon, which is perfect for a celebratory dinner or just a simple family supper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

2 tablespoons finely chopped shallots
1/4 cup dry white wine
3 tablespoons fresh lemon juice
6 tablespoons cold butter
1 tablespoon chopped fresh dill
1 tablespoon finely chopped fresh chives
1/8 teaspoon pepper
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 lb. salmon fillets, cut into 4 pieces
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
  • Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
  • In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
  • When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.

Nutrition Facts : Calories 345, Carbohydrate 2 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1/4 of Recipe, Sodium 340 mg, Sugar 1 g

SALMON WITH MUSTARD-CREAM SAUCE



Salmon with Mustard-Cream Sauce image

In this super quick preparation, salmon fillets are brushed with Dijon mustard and quickly grilled, then served with a creamy mustard sauce with herbs and garlic.

Provided by Philadelphia Cooking Creme

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 15m

Yield 6

Number Of Ingredients 4

1 (270 g) tub PHILADELPHIA Herb & Garlic Cooking Creme Cream Cheese Product
½ cup 25%-less-sodium chicken broth
3 tablespoons grainy Dijon mustard, divided
6 (4 ounce) salmon fillets, skin removed

Steps:

  • Heat greased barbecue to medium heat.
  • Cook and stir cooking creme, broth and 1 Tbsp. mustard in saucepan on medium heat 3 min. or until heated through. Remove from heat; cover to keep warm.
  • Brush fish with remaining mustard; grill 2 to 3 min. on each side or until fish flakes easily with fork. Serve with warm sauce.

Nutrition Facts : Calories 250 calories, Carbohydrate 5.8 g, Cholesterol 72 mg, Fat 12.3 g, Protein 27.3 g, SaturatedFat 5 g, Sodium 581.4 mg, Sugar 0.1 g

SLOW-ROASTED SALMON WITH HERB SAUCE



Slow-Roasted Salmon with Herb Sauce image

"This dish utilizes a really simple technique of roasting salmon at a very low temperature," says Jerry Traunfeld. "I pair it with a white wine and butter sauce and top it with rough chopped herbs. It's an especially great recipe if you have an herb garden, but you can easily prepare it with herbs from the supermarket."

Provided by Jerry Traunfeld

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds Wild King salmon fillet, or Sockeye
2 tablespoons olive oil
Sea salt
1 small shallot, finely chopped
1 cup dry white wine (Sauvignon Blanc)
1 tablespoon lemon juice
6 tablespoons unsalted butter, cut into 4 pieces, at room temp
1/2 cup Fresh herbs (chives, French tarragon, mint, lemon thyme, lovage, chervil, sorrel, bronze fennel), plus more for garnish

Steps:

  • Prepare the salmon for roasting: Preheat oven to 225 degrees F. Remove the salmon skin by cutting a flap of skin from the tail end. Hold the skin with a kitchen towel for a good grip, then hold the knife at a 30-degree angle downward to the cutting board between the skin and the flesh. Move the towel back and forth so the knife cuts through the salmon without cutting off much of the flesh. Using tweezers or needle-nose pliers, pull out any small bones left in the salmon, then cut fillet into 4 even slices at an angle. Place salmon fillets into a shallow roasting pan, drizzle with olive oil, and sprinkle with sea salt. Rub the fish with the oil to evenly coat, then place on a parchment-lined rimmed baking sheet. Bake 15-20 minutes, checking after 10 minutes. Note: If the fish is cold from the refrigerator, let it come to room temp, about 30 minutes, before baking.
  • Make the beurre blanc sauce and prepare the herbs: In a medium saucepan, add the shallot, white wine, and lemon juice. Bring to a boil, then reduce to a simmer and cook until liquid has reduced by half. While the liquid is reducing, chop the herbs. Any combination of herbs will work as long as they're chopped roughly (not finely), to preserve their character and flavor. Once the liquid has reduced, whisk in the butter, one piece at a time, to thicken the sauce.
  • Finish the sauce and assemble the dish: Salmon is cooked when it's flaking apart gently and no longer raw in the middle. Set aside. Finish the sauce by pouring it into a blender to break up the shallots and create a better emulsion with the butter. Pour back into the pan over low heat and add the herbs. Place a salmon fillet on a serving plate, ladle herb sauce on top. Garnish with the additional fresh herbs and serve.

ROCKIN' SALMON WITH CREAMY HERB SAUCE



Rockin' Salmon With Creamy Herb Sauce image

This recipe went over big-time with guests that do not enjoy fish! The very finely minced red onions lend a slight crunch and the capers explode with each bite adding a salty balance to the sweet herby mustard sauce that covers the delicate fish. This recipe uses fresh dill. Quick enough for a weekday meal but delicious enough to serve company. Pair it with steamed vegetables or homemade coleslaw and a baked potato for a complete meal. This recipe was created for RSC #10. Good luck to all the entrants!

Provided by NcMysteryShopper

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 3/4 lbs fresh salmon fillets
3/4 cup white wine (I used a Chenin Blanc~Chardonnay Blend)
fresh ground pepper
1 tablespoon finely minced red onion
1/4 cup sour cream
2 tablespoons heavy cream
1/4 cup Dijon mustard
2 tablespoons honey
3 tablespoons finely minced fresh dill
1 lemon, juice of
2 -3 tablespoons capers

Steps:

  • Preheat oven to 400 degrees.
  • Place whole salmon fillet inside a 13X9 baking dish. Pour wine over salmon and sprinkle with freshly ground black pepper and finely minced onion.
  • Bake for 15-20 minutes basting with wine every 5 minutes or so. Do not overcook the salmon.
  • In a small sauce pan over very low heat combine sour cream, cream, Dijon mustard, honey, fresh dill and the juice of one lemon (about two tablespoons or so). Stir sauce until warmed.
  • Remove salmon from oven. Place servings on plates, top with sauce and sprinkle with capers. Enjoy!

Nutrition Facts : Calories 389.6, Fat 15.1, SaturatedFat 5, Cholesterol 109.3, Sodium 470.8, Carbohydrate 12.6, Fiber 0.8, Sugar 10.1, Protein 42.2

CEDAR PLANK SALMON WITH MUSTARD-HERB GLAZE



Cedar Plank Salmon With Mustard-Herb Glaze image

Grilling salmon on the cedar plank infuses the fish with an aromatic smokiness highlighted by the herb and mustard glaze. A simple and elegant presentation. You need a 15 inch cedar plank and prep time includes the plank soaking period.

Provided by ninja

Categories     Very Low Carbs

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 lbs salmon fillets (1 1/2 - 2 pounds works fine)
olive oil
kosher salt
fresh coarse ground black pepper
2 tablespoons Dijon mustard
1 tablespoon fresh tarragon or 1 tablespoon fresh rosemary, snipped

Steps:

  • Put a weight atop the cedar plank and soak in water for a minimum of one hour, preferably longer.
  • Brush the flesh side of the salmon fillet with olive oil; season with Kosher salt and fresh black pepper. Combine Dijon mustard and herbs; brush over salmon.
  • Place the soaked plank on grill grate over medium-high heat; cover and heat for 3 minutes. Turn plank over with tongs and heat until light smoke develops, about 3 minutes more.
  • Place salmon skin-side down on heated plank over medium-high heat; cover and grill until salmon reaches an internal temperature of 140 F, 15-20 minutes.
  • Transfer salmon to serving plate. With tongs carefully remove hot plank from grill to a safe, heat-resistant cooling place. Let salmon rest 5 minutes before serving.

Nutrition Facts : Calories 181.5, Fat 5.4, SaturatedFat 0.9, Cholesterol 78.8, Sodium 158.1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 30.6

POACHED SOCKEYE SALMON WITH MUSTARD HERB SAUCE



Poached Sockeye Salmon with Mustard Herb Sauce image

Categories     Fish     Herb     Mustard     Poach     Wedding     Dinner     Seafood     Salmon     Shower     Tarragon     Dill     Gourmet     Sugar Conscious

Yield Makes 8 to 10 servings

Number Of Ingredients 17

For fish
1 (6- to 6 1/2-lb) whole sockeye salmon (preferably wild), cleaned, discarding head but leaving tail intact
1 large onion (3/4 pound), sliced
4 Turkish or 2 California bay leaves
6 whole black peppercorns
2 whole allspice
3/4 cup table salt
For sauce
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon whole-grain or coarse-grain mustard
1/3 cup finely chopped fresh dill
1 tablespoon finely chopped fresh tarragon
1/2 teaspoon finely grated fresh lemon zest
Special Equipment
a 10-quart pot with a lid

Steps:

  • Make fish:
  • Working from head end to tail end, cut fish crosswise into 3-inch sections (very thick steaks; about 4), tapping back of knife with a mallet when you reach center bone to help cut through it. Discard tail if there is no flesh attached. Otherwise, set aside with steaks to cook.
  • Bring 8 quarts water to a boil with onion, bay leaves, peppercorns, and allspice in pot, then stir in salt. Add salmon and cover pot with lid, then turn off heat. Let stand, undisturbed, until fish just separates from bones, about 18 minutes. Transfer salmon to a shallow pan with a slotted spoon and let stand just until cool enough to handle, about 10 minutes. Fish should be neither too warm (it may break) or too cool (it will start to congeal, making it more difficult to remove bones cleanly) when handled.
  • With your hands, carefully remove flesh from each steak in pieces as large as possible, discarding skin and bones and arranging salmon on a platter.
  • Make Sauce while fish stands:
  • Stir together all sauce ingredients.
  • Serve salmon at room temperature with sauce on the side.

Tips:

  • Choose the right salmon: Use fresh, wild-caught salmon fillets for the best flavor and texture. If using frozen salmon, thaw it completely before cooking.
  • Cook the salmon properly: Salmon is a delicate fish, so it's important to cook it carefully. Overcooking will make it dry and tough. The best way to cook salmon is to bake it in the oven at a moderate temperature until it is cooked through but still moist. You can also pan-fry or grill salmon, but be careful not to overcook it.
  • Make sure the sauce is flavorful: The herb mustard sauce is what makes this dish special, so make sure it's packed with flavor. Use fresh herbs and a good quality mustard. You can also add other seasonings to taste, such as salt, pepper, or lemon juice.
  • Serve the salmon immediately: Salmon is best served immediately after it's cooked. This will ensure that it's hot and flaky. You can garnish the salmon with fresh herbs or lemon slices before serving.

Conclusion:

Salmon with Herb Mustard Sauce is a delicious and easy-to-make dish that's perfect for any occasion. The salmon is cooked to perfection and the sauce is flavorful and creamy. This dish is sure to be a hit with your family and friends.

Related Topics