Salmon is probably one of my favorite things to eat. I mean, what’s there not to love about it? It tastes super good, is filled with all kinds of crazy good stuff for my body and it’s stupid quick and easy to make, to boot!
This Oven Roasted Salmon with Mustard and Chive Sauce is probably the quickest, easiest and tastiest salmon recipe I’ve ever come up with to this day! One that I know I’ll be making over and over again; All you do is pretty much shove the whole fillet in the oven, and while it’s roasting away, you make this super simple yet incredibly tasty sauce to top your fish with. In just about 15 minutes, you’ve got a delicious meal on the table! And one that tastes so great, I’m positive you’d have no shame serving to special guests, either!
I’m telling you, this dish is so unbelievably tasty and good for you, you’ll want to make it all the time! EVEN if you’re not all that big a fan of salmon…
First, preheat your oven to 450°F; place the salmon on a rimmed baking sheet or in a baking dish; drizzle the fish with a little bit of olive oil and sprinkle it with ample salt and pepper. Put that in the preheated oven and roast the salmon until its flesh turns opaque and the top starts to brown, which should take about 10 to 15 minutes, depending on the thickness of the fillet and your preferred doneness…
While the fish is cooking, heat a splash of olive oil in a saute pan set over medium heat then add the shallot and garlic. Cook until slightly browned and then add the chicken stock and bring to a simmer;
Simmer for about a minute and then whisk in the grainy mustard.
In a small container, dilute the corn starch in the milk and then add this to the simmering sauce; whisk until well incorporated and the sauce is thickened, about 45 seconds.
At this point, kill the heat and whisk in the chopped fresh chives.
By now, your fish should be just about ready… so it’s probably time to take it out of the oven!
Serve without delay, topped with a few tablespoons of the mustard and chive sauce, then garnish with a sprinkle of chopped chives, if desired.
As for sides, I chose to serve my salmon with egg noodles and sauteed mushrooms, but really, this would go good with just about anything. Think white rice, boiled or roasted potatoes, a simple house salad, steamed or sauteed veggies…
Look at that: so simple, but so crazy moist, tender and delicious! I really hope that you love it just as much as I did!
- 1 large skinless salmon fillet (about 675g | 1-1/2lb)
- Salt and pepper to taste
- Drizzle of extra-virgin olive oil
- Preheat your oven to 450°F; place the salmon on a rimmed baking sheet or baking dish; drizzle with a little bit of olive oil and sprinkle with salt and pepper. Roast in the preheated oven until the flesh turns opaque and the top starts to brown, about 10 to 15 minutes.
- While the fish is in the oven, heat a splash of olive oil in a saute pan set over medium heat then add the shallot and garlic. Cook until golden then add the chicken stock and bring to a simmer; simmer for about a minute than whisk in the grainy mustard.
- In a small container, dilute the corn starch in the milk and then add this to the simmering sauce; whisk until well incorporated and the sauce is thickened, about 45 seconds, then kill the heat and whisk in the fresh chives.
- Remove the roasted salmon from the oven and serve, topped with a few tablespoons of the sauce. Garnish with more chopped chives, if desired.