Super-Quick Savory Salmon

Super-Simple Savory Salmon

Combine mustard and mayo and spread over salmon before cooking.

Combining mayonnaise and Dijon mustard, then spreading the mixture over fish fillets prior to baking, is a simple recipe mom often made for us, way back in the prehistoric sixties. It remains a super-fast recipe I often turn to when I’ve little time to fuss.

The mayonnaise she used was better than the one I used — my dad’s specialty was his homemade blender mayonnaise — but the Maille course Dijon, with its lovely texture and white wine flavor, was superior to her generic Dijon-styled mustard. (According to the Mustard Museum website, this particular mustard won the 2012 best grainy mustard award at the World Wide Mustard Competition.)

The simple green salad I served with the salmon really needs no recipe. Simply whisk together 1-2 tablespoons walnut oil with a teaspoon of white wine vinegar. A smidgen of chopped shallots, or honey is a nice addition. Toss with 4 cups of loosely packed greens (I used arugula) and season to taste with kosher salt and freshly ground pepper.

When a salad is this simple, I use the best oil and vinegar I can afford. The walnut oil was purchased in Kerrytown’s Fustini’s and the vinegar is an excellent imported French vinegar I had on hand.

Here’s another almost instant recipe for baked fish requiring little more than opening a can of tomatoes!

Recipe: Super-Quick Savory Salmon Bake


  • 1 pound center cut salmon fillet (I used wild-caught sockeye)
  • 1 heaping tablespoon mayonnaise
  • 2 teaspoons coarse Dijon mustard
  • Snipped chives plus chive blossom garnish, optional


  1. Preheat oven (I used my toaster oven) to 400 degrees.
  2. Combine mayonnaise and Dijon. Place salmon and a foil-lined baking sheet and lightly season with kosher salt and freshly ground pepper. (Note: If you are limiting your salt intake, keep in mind the mustard lends a goodly amount of sodium.) Spread mustard-mayo mixture over salmon.
  3. Bake 8-15 minutes, depending on thickness of fillet and desired level of doneness, 8-14 minutes. Garnish with snipped chives and blossoms, if using.

Active Time: 5 minutes

Bake Time: 8-12 minutes

Number of servings (yield): 3

Copyright © Peggy Lampman’s dinnerFeed.

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