Whole Wild Salmon Fillet with Mustard Sauce
Serving Size: 16
- 1.25 cup extra-virgin olive oil
- 0.25 cup fresh lemon juice
- 0.25 tsp finely grated lemon zest
- 0.25 cup whole-grain mustard
- 0.5 cup sour cream
- 4.25 Pound wild king salmon fillet with skin
- freshly ground pepper
- kosher salt
- 0.25 cup chopped dill
- 1 large shallot, thinly sliced
- 2 Tbsp champagne vinegar
- In a bowl, whisk 1 cup of the oil with the shallot and dill; season with salt and pepper. Pour two-thirds of the marinade onto a rimmed baking sheet; add the salmon skin side up. Spread the remaining marinade over the skin. Cover. Refrigerate for 2 to 4 hours.
- Meanwhile, in a medium bowl, whisk the sour cream with the mustard, lemon zest, lemon juice, vinegar and remaining 1/4 cup of oil; season with salt and pepper. Refrigerate the sauce until chilled, about 15 minutes.
- Preheat the broiler and position a rack 6 inches from the heat. Scrape the marinade off the salmon and transfer it skin side down to another large rimmed baking sheet. Season with salt and pepper. Broil the salmon for about 12 minutes, until an instant-read thermometer inserted in the thickest part of the fillet registers 125°. Let the salmon rest for 10 minutes, then transfer it to a platter. Serve with the mustard sauce.
Make Ahead: The mustard sauce can be refrigerated overnight.
Recipe Credit: Kay Chun
Image Credit: Chris Court