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Shrimp Pasta
Lidey Heuck
1851 ratings with an average rating of 4 out of 5 stars
1,851
45 minutes
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Heat your oven to 400 degrees.
Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.
Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.
First, don't oil the foil. You want the skin to stick to it when your remove the fillets. Second, don't roast, broil. Put the oven shelf up as high as it goes & preheat the broiler. Third, use the coarse, country Dijon; it adds more zip. How much? Depends on how much salmon you're cooking. For 2-6 oz fillets, I used about 2 heaping TB Dijon; added brown sugar until I liked the taste. I universally broil salmon fillets for 6 min, no more. Served this one with stir-fried spinach with pine nuts.
This is essentially the same recipe I have been making for years, a real go-to. Only difference is that I add 1 tsp of ground ginger to the mustard/brown sugar mix. Gives it a bit more zip.
This is going into my rotation for the easiest and nicest salmon dish on my roster. I probably went 4 parts brown sugar 1 part Dijon mustard, the marinade was a think paste in the end. Which means it stuck to the salmon beautifully and caramelized very quickly for a nice crunchy crust.
Please try this out!
Add a dash of bourbon to the mustard/brown sugar glaze. Yum!
It would be extremely helpful for you to have given a little idea of a proportion of Dijon to sugar to start with. Equal parts? Ratio? Come on...
I use a mixture of maple syrup and dijon which also works beautifully. Sometimes I add garlic and/or ginger.
If they had given a ratio, half the readers would have said it was either too mustardy or half would have thought it too sweet, or...too...blah. If you like sweet glazes, you make it sweet. If you don't like sweet glaze, then maybe you should ask yourself "why am I making this recipe"? Same thing going on in the comments for the "Crusty Macaroni & Cheese" recipe NYT ran the other day. Readers double or tripling the milk and then comment they didn't like it. LOL
Never waste a good piece of fish by broiling it. Roast it. Broiling dries out the surface exposed to intense heat, and the longer you broil the more overcooked (dryer) the fish gets within. By the time the center of the piece of fish is cooked sufficiently -- whether rare for salmon or more well done for halibut, for example -- the drying process from intense heat exposure has crept well into the fish. For succulent fish, roast, don't broil.
Maybe it doesn't apply in this recipe, but for anyone who doesn't know this, skin-on salmon when pan-fried is absolutely delicious. It's tender yet super crisp like a potato chip.
I agree with the person who suggested broiling it at the end. A 400 degree oven leaves the mustard combo a little bit mushy and the last minute broil should crisp it up.
I almost always ruin the salmon, but this time I was a rock star. I added a tinge of bourbon to the glaze, cooked at 425 for about 6 minutes, then finished under the broiler. Heavenly and so, so easy. Thanks Sam!
Looks delicious. When I roast salmon I use 425 for 10 minutes and let sit for 5-10 minutes. Comes out rare.
Baking trick for easiest pan cleanup (and no foil waste). Use a silicone baking sheet liner.
Don't oil the foil. 50-50 brown sugar and mustard. Add a little bourbon and grated ginger. Bake at 425 for about 6 min then finish under broiler.
I like this technique, but I found the glaze unappealingly wet after cooking, so I popped the fish under the broiler for a minute to dry/crisp it a bit. Next time I will undercook it to compensate for the broiler time. I think this would also be delicious with a miso glaze.
Anyway, great technique that I'll use again with many possible variations. Quick and delicious without stinking up the house with my usual super hot pan sear.
First, don't oil the foil. Second, don't roast, broil. Put the oven shelf up as high as it goes & preheat the broiler. Third, use the coarse, country Dijon it adds more zip. How much? For 2-6 oz fillets, use about 2 heaping TB Dijon; add brown sugar until you like the taste. Broil the salmon fillets for 6 min, no more. Serve with stir-fried spinach and pine nuts.
Alternate: Add 1 tsp of ground ginger to the mustard/brown sugar mix. Gives it a bit more zip.
Some measurements are unclear, and seasonings come off strong and are lacking. Although, the taste as flavorful and not too fishy for something seemingly bland. Overall I would recommend this to a family member or friend because of how simple and easy this recipe was!
Made with 1lb sockeye salmon 50/50 mustard / brown sugar baked at 400 for 10 minutes. Delicious
great recipe, thank you so much! In a hurry I cooked the salmon in a pan on my gas stove. I served with small new boiled potatoes. Happy husband, lovely evening!
Added a little chili crisp -made it zing -SO YUMMY
I made this previously and found it too sweet, but realized that if I increased the mustard it would be too watery. I instead, put 2 slices of thinly cut lemon on top of each piece of salmon and it was the perfect addition. This is a very fast, easy and tasty dinner. I served with fresh peas with garlic.
Made with Atlantic farmed salmon, 3.3 pounds. Used 4 TBLS brown sugar and $TBLS Dijon mustard. Cut into fillets. Baked at 400 for 10 minutes and 2 minutes at broil. Perfectly done!
We make this almost every week and everyone loves it.
Ginger
This recipe was so simple and delicious! I personally love a steelhead trout or Atlantic salmon for this as it stays very moist. I went with about a 4:1 ratio of sugar to mustard, and also added salt and pepper to the fillets beforehand. I agree that not adding oil to the foil is best as this will help make the skins stick to the foil for easy removal.
I’ve made a salmon dish like this for years. I think it might have been a Bon Appetit recipe. Anyway, I add some soy sauce to the sugar and mustard mix and reserve some for a glaze, adding a little rice wine vinegar. It’s simple, delicious and always a winner.
4 tsp brown sugar 2 tsp Dijon 1 tsp rye whiskey
This is an easy and delicious way to enjoy wild salmon.
What a simple n amazing recipe! I swapped brown sugar for regular and added a bit of soy sauce. The comment stating 1: 4 ratio of mustard to sugar was perfect !
I truly was “out of my mind” to try this recipe. It is the worst thing I have ever done to salmon. Mustard and sugar on FISH?! I haven’t been able to look at my wife in the eyes this evening.
What a simple, and amazing recipe. I followed it mainly as is with a few tweaks: roast at 425 for 6-7 mins, and a few mins on broil. The ratio for the marinade was about 50:50 it was a nice paste slathered over the fillets. The result was juicy, beautifully done, great tasting salmon. The suggestion to accompany with braised greens was perfect. Bravo Mr. Sam Sifton! Thank you.
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