Roasted Salmon with Creamy Dijon

  1. Old Grey Mare says:

    Have you ever used Reynold’s No-stick aluminum foil? Almost nothing sticks to it without having to bother to oil, grease, spray or whatever. (The only thing I’ve found that sticks is stuff with A LOT of sugar “glaze”, like extra sweet BBQ sauce — and usually not even that kind of thing unless you’ve actually overcooked whatever it was on or in.) It does cost more per square foot, but not all that much more and I still use regular (and heavy duty) foil for wrapping, covering, etc.

  2. Lindsay says:

    I haven’t tried it, but now I will with your recommendation! Thanks!

  3. Anna says:

    Can you help me with the “broil” part – I feel like I always burn things when I’m supposed to be broiling them! How close do you put the fish to the broiler in the oven? Top rack? Middle? Thanks for the help!

  4. Lindsay says:

    I put it on the top rack in the regular position. The topping will blacken some on top- don’t worry about that. It tastes great and protects the fish from over cooking. The best thing to do if you’re uncertain is to check it regularly for doneness- you don’t want to overcook it. Once you’ve made it a few times, you will know exactly how much time you need. 🙂

  5. Lindsay says:

    Doneness, Not fineness. Damn you, autocorrect! 😂

  6. Anna says:

    Thank you! Going to make tonight – I have high hopes that I’ll figure it out 🙂

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