Best 14 Salmon Steaks With Lemon Mustard Sauce Recipes

BAKED SALMON WITH MUSTARD DILL SAUCE

Steps:

• Combine all of the marinade ingredients in a baking dish and mix well. Add the salmon, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 6 hours.
• Combine all of the sauce ingredients in a small bowl and mix well. Cover and refrigerate.
• Preheat oven to 400 degrees F.
• Place salmon (skin side down) in a foil-lined baking dish with sides. Bake 10 to 15 minutes, or until cooked through.
• Top cooked salmon with sauce and salt and pepper to taste; serve with brown rice and the vegetable of your choice.

SALMON WITH A CREAMY LEMON MUSTARD SAUCE

Steps:

• Heat the oil and butter in a large frypan or skillet over a medium heat.
• Add the salmon and cook 3-4 minutes on each side, or until barely cooked through.
• Meanwhile, Mix the cornstarch and water to a paste, set aside.
• Using a small saucepan, bring the cream and the milk to the boil. Thicken with some or all of the cornstarch paste, whisking constantly. Stir in the lemon juice, finely grated zest, mustard and season with salt and pepper.
• Serve the salmon drizzled with the lemon mustard sauce. Sprinkle with parsley to garnish.

BAKED SALMON WITH HONEY MUSTARD SAUCE

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.

DIJON MUSTARD SALMON RECIPE

Steps:

• Preheat the oven at 450F. In a small bowl add all the ingredients (except the salmon and the slices of lemon) and mix everything well until combined.
• Place the 4 salmon filets (skin side down) on a cast iron skillet. Add the Dijon mixture on top and sides of the salmon filets.
• Bake at 450°F for 10 minutes (the time will depend on the size of your salmon fillet). Garnish with lemon on top. Serve with cauliflower rice, green beans, roasted asparagus or mashed cauliflower.

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.

GRILLED SALMON FILLET WITH HONEY-MUSTARD SAUCE

Steps:

• Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.
• Heat the grill to high.
• Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.
• While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.

BROILED SALMON WITH MUSTARD AND LEMON

Steps:

• Position one oven rack 6 inches from the broiler heat source then heat the broiler. Season the salmon fillets all over with ½ teaspoon salt and a couple of grinds of pepper and place them on an aluminum foil-lined sheet pan, skin side down.
• In a small bowl, whisk the oil and mustard until well mixed. Brush the tops and sides of the salmon with this mustard mixture.
• Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium-rare. (The center of the fillets will be dark pink, if you pierce one with a paring knife and take a look.) If your fillets are thinner, reduce cooking time by 1 to 2 minutes. If you prefer more well-done fish, add 1 or 2 minutes to the cooking time.
• Squeeze a lemon wedge all over the cooked salmon fillets, then serve salmon with more lemon wedges on the side.

MUSTARD-GLAZED SALMON

Steps:

• Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
• Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.

GRILLED SALMON FILLETS WITH A LEMON, TARRAGON, AND GARLIC SAUCE

Steps:

• Prepare a grill for high heat.
• Season the salmon fillets with salt and pepper and drizzle with olive oil.
• Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
• Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.

LEMON-GARLIC SALMON STEAKS

Steps:

• Preheat oven to 350°. In a small skillet, saute garlic in 1 tablespoon oil for 1 minute. , Arrange salmon steaks in a greased 13x9-in. baking dish. Combine lemon juice, parsley, salt, pepper and remaining oil; pour over salmon. Top with garlic mixture. , Bake, uncovered, 25-30 minutes or until fish flakes easily with a fork.

SALMON STEAKS WITH MUSTARD AND DILL

Steps:

• Pat the fish with paper towels and set aside in a dish.
• Combine the mustard, lemon juice, garlic, cayenne, salt and crumbled bay leaves in a mixing bowl and blend. Pour this sauce over the fish steaks to coat thoroughly.
• Heat the oil in a heavy skillet and add the fish steaks. The fish may have to be cooked in two or more steps, depending on the size of the skillet. Cook about two-and-one-half minutes on one side and turn the steaks. Partly cover and cook about two-and-one-half minutes on the second side. The cooking time will depend on the thickness of the fish pieces.
• Garnish with dill and serve.

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.

GRILLED LEMON-STUFFED SALMON STEAKS WITH LEMON-DILL SAUCE

Steps:

• In small saucepan, melt butter over medium high heat, remove from heat when melted.
• Combine cornstarch with water and stir into butter.
• Add rest of sauce ingredients except lemon slice quarters.
• Bring sauce to a boil over medium heat stirring constantly.
• Cook, stirring, until sauce thickens and turns clear.
• Remove from heat and add lemon slice quarters.
• Cover and set aside.
• (Makes about 2/3 cup, so you can double this if desired.).
• For salmon:.
• Cut off ends of each whole lemon, then cut each lemon into 2 one inch thick slices.
• Lay salmon steaks flat and put one slice into the opening at each end of each salmon steak.
• Using toothpicks, secure salmon around and to the lemon slices.
• Position grill rack about 6-8" above hot coals.
• Arrange salmon steaks on grill and cook 5-7 minutes.
• Turn steaks over carefully and cook an additional 5-7 minutes or to desired doneness.
• Fish should flake easily with a fork.
• Remove from grill and place on heated serving platter.
• Garnish steaks with fresh dill sprigs.
• Spoon a bit of the hot lemon-dill sauce over each steak.
• Serve the rest of the sauce separately for dipping.
• Remind guests to remove the toothpicks! ;).

SALMON WITH MUSTARD SAUCE.

Steps:

• Preheat oven to 400.
• Place salmon steaks in a large, deep baking pan; sprinkle w/ pepper and cover with wine. Sprinkle with minced shallots.
• Bake for 12 to 15 minutes, basting often with wine.
• While salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey, and lemon juice until smooth.
• After salmon is done, serve with creamy mustard sauce over top.