Wine-poached salmon with mustard and brown sugar glaze
Oven-poached salmon - great every time
This recipe is quick and easy, and turns out great every time. The salmon is poached in the oven in white wine and Old Bay seasoning. The recipe was authored by Selma Hurwitz in the April 2006 issue of Bon Appetit. Because it is so easy and so good, my husband, JP, likes to make this recipe for his buddies when I am out of town.
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I make very few changes to this recipe. I cut back on the butter or even eliminate it when I am cooking for people who are sensitive to dairy. I use whole grain mustard for its flavor and appearance. Pommery mustard is my favorite and really makes a difference in this recipe. You can add a bit of crushed red pepper flakes if you like a little heat and a couple spoons of capers if you wish.
Click here for the interesting history behind Old Bay seasoning.
- ¾ cup dry white wine
- 2 T butter (optional)
- 1 t Old Bay seasoning
- Crushed red pepper flakes (to taste)
- 2 pounds center-cut salmon
- ⅓ cup whole grain mustard
- ¼ cup brown sugar, packed
- 2 T capers (optional)
- Heat oven to 350 degrees. Bring wine, butter, Old Bay seasoning and crushed red pepper flakes to a boil in a small pan. Allow to boil for 2-3 minutes.
- Put salmon in a small baking dish, with just enough room for the salmon. Pour hot wine mixture over salmon and bake until done. Time varies depending on the thickness of the fillet. Allow about 10 minutes for each inch of thickness.
- While fish is baking, whisk mustard and brown sugar together in a small bowl. When fish is done, remove from the oven and turn broiler on to high. Set rack 6" from heat source. Spoon mustard and sugar sauce over fish and return to broiler. Broil for 3-5 minutes until glaze is bubbly. Check frequently. Remove from broiler and spoon capers over fish.
THIS SERVES WELL WITH