This delicious recipe has become one of my go to recipes for dinner guests on a busy day. Pair this salmon with a simple salad, rice and asparagus and everyone is totally in love.
Add mustard and let cook for 2-3 minutes until just starting to reduce. Add in cream and cook until sauce thickens slightly.
HOW LONG TO BAKE SALMON
Bake for 4 - 6 minutes per 1/2-inch (1 cm) thickness of fillet. Baking time depends on the thickness of your salmon fillets.
MEDIUM: 4 minutes PER 1/2-inch.
WELL DONE: 6 minutes per 1/2-inch.
HOW TO KNOW WHEN SALMON IS READY
Check the thickest part of your salmon fillets with a fork. When the flesh easily flakes or softly falls apart, it's done.
You can also use an instant read thermometer to check for doneness. The USDA recommends a minimum internal temperature of 145°F (61°C), which should be taken inside the the thickest part of the salmon.
Recently I had 8lbs of salmon that fit into a 9x13" pan. It took 13 minutes to bake. I poured 4x the cream sauce recipe over the salmon just before serving and putting on the table. Served with rice and aparagus. SO EASY, and more than that delicious!
Leftovers
Refrigerate for up to 3 days in an airtight container. Gently reheat in the microwave.
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