Odyssey's Mustard Crusted Side Of Salmon
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
55
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
450 g
Butter1 cup
Garlic (minced)1 cup
Grain Mustard (whole)1 cup
Thyme (chopped fresh)2 tbsps
Old Bay Seasoning2 tbsps
SaltDirections:
1
Whip butter with an electric mixer until fluffy
2
Add the garlic, mustard, thyme, lemon juice, Old Bay, salt, pepper, and panko, and mix well
3
Line a small sheet pan with parchment paper or waxed paper and lay salmon, skin side down, on pan
4
Blot salmon with paper towels to remove any moisture
5
"Crust" the salmon while the butter is still soft, allowing a 1/4-inch crust
6
At this point, the salmon may be refrigerated (cover with plastic wrap after butter has hardened)
7
Preheat the oven to 425 degrees F
8
Bake for approximately 10 minutes for a still slightly pink fish
9
Use 2 long flat spatulas, coming in from either end, to lift the salmon off the paper and transfer to a serving platter