Game-Changing Parsley-Garlic Salmon

This may be the most convenient and most scrumptious way to cook salmon. In this parsley-garlic salmon recipe, a stir-together sauce made with mayo, Dijon, Worcestershire sauce, olive oil, lemon, and obviously, parsley and garlic, gets slathered on a two-pound piece of salmon.

The sauce, partially due to the fact that of the fat in the mayo and olive oil, locks in wetness and helps to keep the salmon juicy. The finished dish tastes brilliant and fresh with a hit of depth and umami from the Worcestershire sauce. Requiring simply 15 minutes of hands-on time and 25 minutes in the oven, it’s the perfect primary for simple hosting. Serve it along with roasted green vegetables or a crisp salad.
Suggestion: To get the best-looking side of salmon that is also ensured to prepare uniformly, ask your fishmonger for a center-cut piece. The fillet will be more even in thickness and will cook equally throughout.
Active ingredients

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2-lb skin-on salmon fillet

1 tsp kosher salt, divided

1/2 tsp freshly ground black pepper, divided

4 tsp Dijon mustard

1 tsp lemon passion

2 Tbsp fresh lemon juice (from 1 lemon).

1/2 tsp Worcestershire sauce.

2 Tbsp finely sliced garlic.

6 Tbsp finely sliced fresh flat-leaf parsley, divided.

2 Tbsp mayo.

2 Tbsp olive oil.

Flaky sea salt, for topping.

Instructions.
Preheat oven to 375 ° F. Line big rimmed baking sheet with parchment paper. Location salmon, skin side down, on parchment. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
Combine oil, mayonnaise, mustard, lemon juice, Worcestershire sauce, and staying 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Stir in garlic and 1/4 cup parsley.

Spoon sauce over salmon, finish all exposed sides. Bake till salmon flakes quickly with a fork, and a thermometer inserted in thickest part reads 130 ° F to 135 ° F, about 25 minutes.

Let base on baking sheet for 5 minutes. Top with lemon zest, staying 2 tablespoons parsley, and flaky sea salt.

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