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Categories:
mayonnaise brown mustard fresh tarragon fresh chives brown sugar lemon juice lemon peel kosher salt fresh ground black pepper salmon
Viewed: 36 - Published at: 9 years agoIngredients
- 23 cup mayonnaise
- 12 cup spicy brown mustard
- 6 tablespoons fresh tarragon, chopped
- 6 tablespoons fresh chives, chopped
- 2 tablespoons brown sugar, packed
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon peel, finely grated
- kosher salt
- fresh ground black pepper
- 3 12-3 34 lbs salmon, with skin about 1 1/2 inches thick
Method
- Preheat oven to 450 degrees F and arrange rack in the center of the oven; line a baking sheet with parchment.
- In a medium bowl, combine mayonnaise, mustard, tarragon, chives, sugar, lemon juice and lemon peel (everything but the salmon); season generously with salt and pepper.
- Place salmon, skin side down, diagonally across the baking sheet; spoon 1/2 cup of the mustard sauce over top and spread so that it covers the salmon completely.
- Season salmon with additional salt and pepper; roast until salmon is just opaque in the center, about 15 minutes.
- Use the parchment paper to help you transfer the salmon to a serving platter; cut crosswise into serving pieces, and serve with remaining mustard sauce.
