Easy Roasted Salmon with Mustard Sauce: Quick and Delicious
There’s something special about family recipes passed down through generations. They carry with them memories, tradition, and a comforting familiarity. I’m excited to share a twist on one of my family’s oldest recipes—roasted salmon with a tangy, savory-sweet mustard sauce passed down through generations.
Easy Roasted Salmon with Mustard Sauce : A Delicious Twist on a Family Favorite
My family has enjoyed this mustard sauce in so many ways, from an Easter ham star, to a dip for phyllo-wrapped hotdogs on the 4th of July.
But today, I’m sharing a reinvention of that classic sauce, pairing it with roasted salmon. It’s a fun and flavorful way to breathe new life into an old favorite and show how layering traditional recipes with fresh ideas can bring a sense of nostalgia while embracing new tastes. If you’re looking for a simple, yet delicious dinner, this easy roasted salmon with mustard sauce is the perfect recipe for you!
This mustard sauce comes together quickly but does requires overnight refrigeration for the flavors to really develop it. Prep it in advance to have on hand for this salmon (and you’ll have plenty left over to use for a sandwich spread or an instant charcuterie board star!)
The History Behind this Creamy Mustard Sauce Recipe
Though I’ve enjoyed this creamy mustard sauce recipe for many years, its history goes far beyond me and holds a special meaning. This old-fashioned mustard sauce recipe was passed down from my Great Aunt Liz, a professional cook, the head dietician at a large hospital, and an incredibly talented hostess.
As a teenager, Liz and her little sister, Marguerite (my grandmother), would often take the train in the summers to visit their Aunt and Uncle, who ran a renowned inn in Pennsylvania.
The inn was famous for its exquisite cuisine, and family lore has it that it was there, in the inn’s kitchen, that Aunt Liz first discovered her love for cooking. Many of Liz’s cherished recipes, including this one, were from her time at the inn and memories with her family.
Throughout her life, Liz shared this mustard sauce recipe with her family and friends, and it’s incredibly meaningful to now share this vintage treasure. By giving it a modern twist, I’ve expanded its uses in new ways, ensuring this family mustard sauce recipe continues to be enjoyed for generations to come.
This easy roasted salmon with mustard sauce recipe is always a crowd-pleaser. It’s quick and simple enough for a weeknight meal but special enough for any holiday or occasion. I hope you enjoy making this delicious and flavorful dish! If you try it out, please leave a rating and comment below—I’d love to hear how it turned out for you!
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Easy Roasted Salmon with Creamy Mustard Sauce
This family-favorite recipe for broiled salmon brings together the perfect balance of flavors—crispy, tender salmon topped with a tangy, creamy mustard sauce and a hint of fresh tarragon. The mustard sauce, passed down through generations, adds a zesty kick that perfectly complements the rich fish. Whether you’re making it for a special family dinner or a weeknight meal, this dish brings both comfort and sophistication to the table. Make the mustard sauce in advance for a quick weeknight meal!
Ingredients
- 4 salmon fillets (6 oz each), skin on
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh tarragon
OLD-FASHIONED CREAMY MUSTARD SAUCE – See link for step-by-step instructions
- 1/4 cup best quality dry ground mustard (recipe calls for Coleman’s Mustard)
- 1/4 cup cider vinegar
- 1/3 cup granulated sugar
- 1 large egg (room temperature)
- 1 cup good quality full-fat mayonnaise
Instructions
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Preheat the Broiler:
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Set your oven to broil and allow it to preheat for about 5 minutes. Place an oven rack in the top third of the oven.
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Prepare the Salmon:
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Pat the salmon fillets dry with paper towels to ensure crispy skin.
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Drizzle the fillets with olive oil, rubbing it over both sides of the salmon.
- Using a brush or the back of a spoon, brush a thin layer of creamy mustard sauce on top of the salmon.
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Season with salt and pepper to taste.
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Broil the Salmon:
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Place the salmon fillets on a baking sheet lined with foil or parchment paper, skin side down.
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Broil for about 6 minutes and then remove it and cook for another 4-6 minutes on the other side (based on preference) until the top is golden and the salmon easily flakes with a fork. If you prefer Keep an eye on it to avoid overcooking.
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Remove from the Oven:
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Once cooked, carefully remove the salmon from the oven and let it rest for a few minutes. Using a squeeze bottle, a pastry bag or a plastic bag with a corner cut off, drizzle the mustard sauce in on top of the fish and finish with chopped tarragon and freshly cracked pepper.
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Notes
- Serve with a side salad or roasted potatoes.
Matriarch Muse : Liz
Liz Murray was born in 1914 in Pennsylvania. She studied home economics at Marywood College and went on to serve as the head dietician of a State Hospital for 35 years. During that time, she directed her team to cook three meals per day for 1,600 people.
Liz never married and lived in bustling Irish Catholic homestead with her mother, aunts, and her younger sister Marguerite’s family, including her six nieces and nephews. When her sister tragically died at age 47, “Aunt Liz “served as a beloved mother figure to her nieces and nephews. She was kind and generous, elegant and funny. Her cooking is the stuff of legends in our family. From Thanksgiving feasts to sweet treats, to even making her niece’s massive, scrumptious cherry walnut wedding cake, Aunt Liz remains our family’s culinary gold standard. It’s such an honor to celebrate and preserve her food legacy.
