I'm Lindsay Ferrier, a Nashville wife and mother with a passion for family travel, (mostly) healthy cooking, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries with you, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark.
November 7, 2018
I didn’t always love salmon like I do now, but then I learned that I was overcooking it (and so are most restaurant chefs). Try asking for your salmon to be cooked medium rare and you will notice a HUGE difference in taste. Reducing the cook time transforms salmon from a fairly ordinary fish to pure, flaky, melt-in-your-mouth deliciousness. And one of my favorite ways to prepare medium rare salmon also happens to be one of my absolute easiest recipes. You can have this dish ready to go in minutes, and it tastes like something you’d order in a swanky restaurant. It also calls for just a few ingredients, most of which you likely already have on hand and it’s Keto, Atkins and Paleo, and SCD compatible!
You’ll start with mayonnaise and Dijon mustard. The brand you use doesn’t really matter — These are the two I happened to have in my refrigerator. If you’re following the SCD, Keto, Atkins, or Paleo diet, I recommend using Primal Kitchen Avocado Mayo, which I get at our local Sprouts. It’s pricy, but it goes on sale quite a bit and when it does, I buy several.
Mix together 3/4 cup of mayonnaise and four tablespoons of Dijon mustard.
Line a baking pan with foil (I do this for easier cleanup), spray or rub the foil with a little olive oil, and place your fillets on the tray. You can leave the skin on or remove it first. I always ask my butcher to remove the skin when I buy the fillets, because they do a much better job of it than I do on my own! If you leave the skin on, place the fillets on the tray skin-side down.
Cover the fillets with the Dijon-mayonnaise mix. Don’t skimp! The more you can get on each fillet, the better it will taste. Pop the tray in a preheated oven set on ‘broil’ and let them cook for 7-10 minutes. I typically check my fillets at around 8 minutes by cutting into the middle of one, because there is a very small amount of time between medium rare salmon and medium salmon. You want the middle of the salmon to be moist and just at the point where it flakes apart with a knife. If it’s not flaking easily in the center, it’s not quite done.
Enjoy! I think you will really be amazed by just how good this dish is — and I’ve discovered it’s just as tasty cold the next day! Mixed with the sauce, it tastes like a delicious salmon salad, so I always cook an extra fillet or two whenever I make this dish for healthy-yet-decadent leftovers.
Try this recipe for yourself and let me know what you think! And if you have any questions, please leave them in the comments and I’ll do my best to answer.