Best 6 Mustard Pepper Salmon With Red Wine Sauce Recipes

BAKED SALMON WITH MUSTARD SAUCE

Steps:

• Preheat the oven to 425°F and line a small baking sheet with foil.
• Pat salmon dry with paper towels, brush with olive oil and season with salt and pepper.
• Place salmon on baking sheet, skin side down and transfer to the oven.
• Bake 4-6 minutes per 1/2-inch thickness or until the internal temperature of the salmon reaches 140°F on an instant-read thermometer, or to your personal taste preference. (we like salmon medium-rare and I baked ours until it reached 130°F, about 4 minutes per half inch of thickness).
• Move salmon to a platter and tent with foil and let rest for 5-10 minutes.
• In a small skillet set over medium heat, add the butter to the pan and when melted, sauté the shallot until translucent. Add the vinegar, white winer and cream. Simmer until reduced and thickened, about 10-12 minutes. Stir in the salt and pepper.
• Remove from heat and whisk in the mustard.
• To serve, Plate the salmon and spoon sauce over each serving.

SEARED SALMON WITH SPICY RED PEPPER AIOLI

Steps:

• Preheat the oven to 400 degrees F.
• For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
• For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
• Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.

MUSTARD ROASTED SALMON

Steps:

• Preheat oven to 400-degrees Fahrenheit. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes.
• In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After the 10 minutes of cooking, brush salmon with mixture and return to the oven for 5 minutes or until salmon is just cooked through.

BAKED SALMON WITH MUSTARD-DILL SAUCE

Steps:

• Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.
• Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.

SALMON WITH HERBED MUSTARD SAUCE

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.

SALMON WITH BROWN SUGAR AND MUSTARD GLAZE

Steps:

• Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in an airtight container, up to 1 day.)
• Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer 1/2 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets. Serve salmon along with watercress and lemon wedges.