Print

Like this post? Tell your friends!

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.

Ingredients

• 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

Instructions

1. Preheat oven to 350 F.
2. 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.
3. Place salmon steaks or filet in a shallow oiled baking dish, skin side down. Brush the top with glaze.
4. Bake at 350 F for 10-15 minutes. Don’t overcook—salmon is done when you can flake it easily with a fork.

Note:

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.

Like this post? Tell your friends!