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Keep It Simple Salmon aka KISSđź’‹

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: atlantic salmon, bourbon, dijon mustard, gluten free, salmon fillets, whole grain mustard
Servings: 2 people
Author: GFchow @ gfchow.com

Ingredients

  • 3/4 pound fillet of Atlantic salmon
  • 1/4 cup mustard either Dijon or Grainy or use a mixture of 2 tablespoons of each which is what I did
  • 1/4 cup dark brown sugar
  • 1 tablespoon bourbon optional
  • Kosher salt and freshly ground pepper

Instructions

  • Preheat oven to 400 degrees on Bake setting.
  • Line a baking sheet with parchment or foil. Then add salmon, skin side down to the baking sheet. Season salmon with kosher salt and freshly ground pepper.
  • Next, combine mustard(s), brown sugar, and bourbon (if using) in a medium sized bowl.
  • Coat salmon with sauce…top and sides. Reserve any remaining sauce to serve on the side.
  • Bake salmon for 15 minutes for medium. If unsure if the salmon is cooked, use an instant-read thermometer and place in the thickest part of the salmon. Internal temp should be 125 to 130°F for medium-cooked salmon. For medium rare, stop cooking at 120°F. Remember the salmon will continue to cook after it's removed from the heat. Let salmon rest for a few minutes and then transfer to a platter and garnish as desired.

Notes

The idea of this recipe is to enjoy a delicious dinner that has big taste while using few ingredients and exerting little effort. With that said, feel free to jazz-up the sauce by adding other spices such as ground ginger and garlic, dried or fresh herbs, etc.
Keep in mind the thickness of salmon can vary greatly. A center-cut piece will be thicker and potentially require a longer cook time while an end-cut will be thinner and require less cooking time.
The salmon filet can be cooked whole or cut into individual portions, if desired. If choosing to use individual portions, the cooking time will be less…closer to 10-12 minutes.
If cooking for a larger crowd and using a larger piece of salmon, my suggestion is to cut the filet into approx. 1 lb pieces so that the cooking time remains the same. When cooking larger pieces there’s a tendency for uneven cooking…the ends being more well-done and the center being a bit undercooked.