Please buy wild-caught salmon and not farm raised salmon. Wild caught salmon will have all of the wonderful nutrients our bodies need. You can purchase wild caught salmon at Butcherbox, Seatopia, Costco or in your freezer section of your local grocery store.
My family has been making this recipe for years. It is great for a crowd! Many guests have told me they do not eat salmon unless they are at my house due to the sauce😊
For one filet (up to 2 pounds which serves up to 4 people), whisk together
- 3 tablespoons of melted butter (our favorite is Kerry Gold unsalted)
- 1 TB of Honey (not needed, but some like it a little sweeter)
- ¼ cup of dry white wine
- ¼ cup of fresh squeezed lemon juice
- 2 TB Dijon mustard (my favorite is Trader Joe’s brand called Whole Grain Dijon Mustard
- 2 TB fresh Thyme leaves (I pull the leaves down the stem.)
- 1 tsp salt
- ½ tsp pepper
I put the butter in the pan, and let it melt. Then I add the rest of the ingredients and let it simmer on the stove for a few minutes.
You may cook the salmon on the stove in a pan or in the oven at whatever temperature you prefer: 400°F: This temperature is ideal for crispy skin and color.Â
425°F: This temperature produces tender, creamy fillets that cook quickly, even for thicker fillets.Â
450°F: This high heat cooks salmon quickly, retains juices, and creates a crispy, golden-brown crust.Â
350°F: This milder temperature takes 20–25 minutes for salmon to cook
I like to serve the salmon either on a bed of organic cauliflower rice (I purchase from Costco) or a bed of purple rice (Ralston Family Farms Purple Rice or Organic Forbidden Rice from Lotus Foods), and pour the sauce on top of the salmon. Â
Enjoy😊
