Lemon-Mustard Baked Salmon
Lactose free, gluten free, FODMAP friendly
Prep time: 20 minutes
Yield: 3 servings
This salmon is savory and easy to prepare. It also uses ingredients I keep on hand.
- 3 single-serving salmon steaks or a ¾-lb filet
- 1 Tbsp butter
- 1 tsp gluten-free stoneground mustard
- 1 tsp lemon juice*
- 1 tsp sugar (optional)
- ½ tsp dried dill weed
- Preheat oven to 350 F.
- Warm butter, mustard, lemon juice, sugar, and dill in a small bowl by microwaving 5 seconds at a time, until the butter is mostly melted. Stir gently with a fork until it finishes melting.
- Place salmon steaks or filet in a shallow oiled baking dish, skin side down. Brush the top with glaze.
- Bake at 350 F for 10-15 minutes. Don’t overcook—salmon is done when you can flake it easily with a fork.
This glaze is also fantastic on cedar-planked salmon. Or try it on lamb.
Cooking For One:
Now you have leftovers for tomorrow and the next day. Don’t let cooked salmon hang around in the fridge too long.
*Lemon juice tip: Squeeze a fresh lemon, and pour the juice into an ice cube tray’s compartments, filling each compartment half full. When frozen solid, pop out the cubes, transfer to a glass jar, and store in the freezer. Use an ice pick to break off the amount of fresh-frozen juice you need.