Baked Salmon With Creole Mustard Sauce Recipe

Name: Baked Salmon With Creole Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1 cup whipping cream; 3/4 cup creole mustard or 3/4 cup other coarse grain mustard; 4 teaspoons Worcestershire sauce; 1 tablespoon Dijon mustard; 3/4 teaspoon ground pepper; 1/2 teaspoon dried basil (yes, dried!); 1/4 teaspoon white pepper; 1/4 teaspoon cayenne pepper; For Fish; 3 lbs center-cut salmon fillets (preferably 2 1.5 lb fillets); 1/4 cup unsalted butter, melted (1/2 stick); 3 tablespoons golden brown sugar; 3 tablespoons soy sauce; 2 tablespoons fresh lemon juice; 2 tablespoons dry white wine; 1 cup sour cream

Servings: persons

Sauce
1 cup whipping cream
3/4 cup creole mustard or 3/4 cup other coarse grain mustard
4 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
3/4 teaspoon ground pepper
1/2 teaspoon dried basil (yes, dried!)
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
For Fish
3 lbs center-cut salmon fillets (preferably 2 1.5 lb fillets)
1/4 cup unsalted butter, melted (1/2 stick)
3 tablespoons golden brown sugar
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
1 cup sour cream

1
For sauce: Combine all sauce ingredients in a heavy medium saucepan. Simmer until very thick, stirring frequently, about 5 minutes. (Can be prepared one day ahead; cover and refrigerate).
2
For fish: Line large baking pan with foil. Arrange fish, skin side down, in a single layer on foil. Mix the butter, brown sugar, soy sauce, fresh lemon juice and dry white wine in a bowl. Pour over fish. Cover fish and refrigerate at least one hour and up to six hours.
3
Preheat oven to 400 degrees. Uncover fish and bake until just cooked through, basting occasionally with pan drippings, about 18 minutes.
4
Meanwhile, rewarm sauce over low heat, stirring constantly. Add 1 cup sour cream and whisk just until heated through; do not boil. Season sauce to taste with salt. Arrange salmon on platter. Serve, passing the sauce separately.

1218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Sauce, 1 cup whipping cream, 3/4 cup creole mustard or 3/4 cup other coarse grain mustard, 4 teaspoons Worcestershire sauce, and more.

Yes, Baked Salmon With Creole Mustard Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Salmon With Creole Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions