I don't often use dried herbs, but in this recipe they work well. And it cuts down on the prep time as there is no chopping. A creamy mustard-mayonnaise sauce is baked onto the salmon, with additional sauce served at the table.
Ask your fish monger for a side of salmon, frozen or fresh is okay. If you do not have a full side, you can use several pieces, lined up together. I leave the skin on when roasting, as it slides off easily once fully cooked. Or you can have the skin removed by your fish monger.
Roasted Salmon with Spring Herb Sauce
Side of salmon, about 1 1/2 pounds, up to 2 pounds
1/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons whole grain Dijon mustard
1 tablespoon dried tarragon
1 tablespoon dried chives
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
cracked black pepper
Preheat oven to 425 degrees.
Line a large rimmed baking sheet with parchment paper or foil.
Mix together the mayonnaise, both mustards, dried herbs, brown sugar, lemon juice and zest in a medium bowl. Place the salmon skin side down, onto the parchment lined baking sheet. Season the salmon by sprinkling it with kosher salt and black pepper. Spoon half of the mustard herb sauce over the salmon, saving the rest for serving at the table. Spread the mustard herb sauce to cover the salmon completely. Sprinkle with additional cracked black pepper.
Place the salmon into the hot oven, roasting for 20-25 minutes, until the internal temperature reaches 125 degrees at the thickest part of the salmon. Remove from the oven; allow to rest for 5 minutes. Using the parchment paper as an aid, transfer the salmon to your serving tray. Serve with the remaining mustard herb sauce.