Salmon Roasted Filets

Just Brown Sugar + Mustard Makes a Simple Treat

I’m a sucker for almost any simple salmon recipe come-on. So I tried this New York Times one and it receives my hardy blessing for a very nice balance of sweet/savory and ocean richness!

INGREDIENTS: I buy a whole never-frozen, skin-on salmon filet and then cut it up and freezer wrap for the best texture. I tried the IQF [individually quick frozen] types, but find them freezer damaged resulting in watery and not-so-flavorful results.

  • salmon filet – one 4-5 oz piece per diner
  • salt and pepper – to your liking
  • brown sugar – 1/2 tsp per diner
  • dijon mustard – 1 tsp per diner

INSTRUCTIONS: It’s almost a must or a given to own an instant read thermometer

  1. Preheat oven to 400º
  2. Mix the brown sugar and mustard into a paste
  3. Place filets on a foil lined baking sheet and season with salt and pepper
  4. Spread a thin layer of paste over the filets
  5. Bake until 125º – about 6-7 minutes [or more depending on quantity]

AIR FRYER INSTRUCTIONS: Preheat to 380º and spray basket or tray and air fry for 5-6 minutes, until 125º reached

With Brown Rice, Fermented Edamame Slaw, and Braised Eggplant

Recipe from NYTimes

2 thoughts on “Salmon Roasted Filets

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