Dijon Baked Salmon

Oh salmon! How I love thee...mostly. I don't care for Atlantic Salmon and that was all I had in the freezer. Leftover from a package I bought accidentally. I gave most of them away to Janet, but one escaped. 

I thawed it but knew I wouldn't want to eat it. So this morning I had to run to Trader Joe's. I figured I'd pick up a fresh piece of salmon there. 

Boy was I surprised when the ONLY fresh salmon they had was Atlantic. Blech. So, I wandered through their frozen fish area and found these salmon patties. I had a flashback to my mom making salmon patties from canned salmon and I loved those things. 

I will say, I was pleasantly surprised at how good these were. I really had figured I'd bake them and then have to order pizza or have a peanut butter sandwich. But I was wrong. 

The Dijon sauce on them really made them delicious - er I think too. I baked mine, but I think grilling them would be delicious too. Next time. 

I wouldn't change anything about this sauce except maybe not add the parsley until the end. I feel like baked parsley gets bitter, it definitely changes the flavor to me and not in a good way. 

I only ate one of the patties and will save the second for lunch tomorrow. I served it with a buttload of fruit and Spanish Green Beans. 

Dijon Baked Salmon

Recipe from Downshiftology.com

Serves 5

• 1 ½ pounds salmon, King, Sockeye or Coho salmon
• ¼ cup fresh parsley, finely chopped
• ¼ cup Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 3 garlic cloves, finely chopped
• salt and pepper, to taste

Preheat your oven to 375 degrees Fahrenheit. Mix together the mustard, parsley, lemon juice, oil, garlic, salt, and pepper in a small bowl.

Place the salmon on a parchment lined baking tray and generously coat the top of the salmon with the herbed mustard mix.

Bake the salmon for 18 to 20 minutes (depending on size and thickness), then slice it into individual portions and serve immediately.