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Salmon with Gluten Free Dijon Sauce

Try something new, tonight. This deliciously broiled just right salmon with gluten free dijon sauce is basted with a specially seasoned butter.
Course Dinner
Cuisine American
Keyword broiled salmon, dijon sauce, salmon dinner ideas
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 416kcal
Author Barbara Bianchi

Ingredients

  • 2 pounds salmon fillet divided into 6 equal portions
  • 3 tablespoons + 1 stick of butter
  • 1 teaspoon+ 2 tablespoons gluten free Dijon mustard
  • 1/2 teaspoon paprika
  • 1 tablespoon onions minced
  • 1 teaspoon basil
  • 1/2 cup white wine
  • 1/3 cup cream
  • dash of pepper

Instructions

  • Preheat broiler.
  • Brush the broiler pan with oil.
  • Mix 1 teaspoon of mustard and 1/2 teaspoon of paprika into 3 tablespoons of softened butter. Divide basting butter to top each piece of salmon. Then, place skin side down on the broiler.
  • Broil for about 3-4 minutes. Then turn over, gently peel away the skin with a spatula and discard. Broil salmon for an additional 3-4 minutes. Then transfer to a serving dish.
  • Meanwhile, combine onions, basil, wine, and cream in a saucepan. Bring to a simmer, stir, and reduce about 3 minutes.
    (Reduction is the method of evaporating the liquid for a more concentrated flavor and thicker consistency.)
    Then add the remaining stick of butter. Stir while the sauce thickens. Finally, stir in 2 tablespoons of mustard and a dash of pepper.
  • Spoon sauce over each piece of salmon.

Notes

In this recipe, halfway through broiling the salmon I flip it over, remove the skin, and continue cooking it on the bottom.
You don’t have to flip it. Broiled salmon will cook all the way through. It's up to you.

HOW DO I KNOW MY SALMON IS DONE?

Fish goes from almost done to perfectly cooked very quickly. (If it begins to ooze, it’s cooked through and should be removed from the heat immediately.)
Here’s a doneness test: when you see the fish begin to look opaque, slide a pairing knife through one of the seams in the flesh and pry it back to see if it’s lost its transparency.
There should still be some juice, but it will be mostly opaque and flake. The fish will continue to cook even after it’s removed from the heat. By the time you’re ready to serve your salmon, it will be cooked through and ready for your sauce.

Leftovers

Leftover salmon will keep in the fridge in an airtight container for up to four days. And the sauce is also delicious drizzled over vegetables, or on chicken or pork, so save any leftover sauce in the fridge in a separate jar for the week.

Nutrition

Calories: 416kcal | Carbohydrates: 1.5g