Baked Salmon with Cilantro Creole Mustard Cream Sauce
Salmon, marinated in a blend of creole mustard, cilantro, honey, lemon, and spice, perfectly baked then topped with a creamy garlic butter sauce.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Here's What You Need
- 1 ½ pound Salmon Fillets
Marinade
- ¼ cup creole mustard
- 3 tablespoons honey
- 2 tablespoons cilantro - chopped
- 1 teaspoons ground allspice
- ¼ teaspoon nutmeg
- 4 tablespoons Lemon Juice
- 1 teaspoon garlic - finely chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon white pepper
Sauce
- 8 tablespoons butter - divided
- 2 tablespoons garlic - minced
- ¼ cup Marinade
- 4 tablespoon Lemon Juice
- 1 cup heavy cream
Here's What You Do
- Mix all the marinade ingredients together in a bowl and set aside for about 30 minutes.
- Rinse salmon filets and remove any bones you find. Pat dry and slice crossways into about 4 equal size pieces.
- Place salmon fillets in the bowl and coat with the marinade. Place the bowl in the refrigerator for another 30 minutes.
- Wipe off most of the marinade from the salmon fillets and place them, skin side down, on an oven-safe baking dish and place in a 425-degree Fahrenheit preheated oven. Reserve the remaining marinade.
- Bake for 15 to 20 minutes or until the internal temperature reaches 135 degrees Fahrenheit (medium-rare) or your desired level of doneness. See Notes.
Prepare the Sauce
- While the fillets are baking in the oven, melt 4 tablespoons of butter in a saucepan.
- To the melted butter, whisk in ¼ cup of the reserved marinade and the lemon juice.
- Once the mixture begins to simmer, add the garlic and heavy cream and mix to combine.
- Return to a simmer for about 5 minutes, whisking or stirring constantly until the sauce starts to thicken.
- Remove the pan from the heat and add the remaining butter. Stir or whisk constantly until the butter has melted.
- Remove the fillets from the oven and allow them to rest for about 10 minutes.
- To serve, place each fillet on a serving dish and ladle sauce over each.
Notes
Read my article Baked Salmon with Cilantro Creole Mustard Cream Sauce for more detailed step-by-step instructions with pictures and alternate cooking methods.
Leftover sauce and Salmon should be kept separately. Leftovers Salmon can be kept for 3 to 4 days in the fridge and 2 to 3 months in the freezer. For best quality use an air-tight container. Defrost overnight in the refrigerator and reheat in a 350-degree oven for 10 minutes or until heated through. Leftover sauce can be kept in the fridge in an airtight container for 2 to 3 days and reheated on the stovetop over low heat until warmed through. Freezing leftover sauce is not recommended.
Redfish, Drum, Cod, and Chilean Sea Bass could be substituted for the Salmon. Salmon is higher in fat content than these fish, so you will want to adjust the cooking time based on that and the thickness of the fillets you are cooking.
Nutrition
Calories: 743kcal | Carbohydrates: 25g | Protein: 38g | Fat: 56g | Saturated Fat: 30g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 869mg | Potassium: 993mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1672IU | Vitamin C: 14mg | Calcium: 92mg | Iron: 2mg
