How could I forget?

I was scanning through some of the recipes I've posted and was shocked to see that I haven't posted my favorite salmon recipe yet. I make this recipe regularly because it is very simple and I usually have the ingredients on hand once I pick up some fresh salmon (you could also freeze salmon and pull it out when you want it).

Salmon is not the cheapest thing you can buy, but it's cheaper than some other kinds of fish. It's also extremely good for you and worth the extra dollar or two. I try to make it at least every two weeks. During this time of year you can usually find it on sale because of Lent. A great thing to do is buy a nice big fillet, which is usually priced lower than buying little pieces, and make what you want and then freeze the rest.

If you are like me, I prefer salmon without the skin on the bottom. Why do they leave that on there? Is there some sort of specialness about it that I'm missing? Anyway, I learned how to remove it easily while I took classes at The Kitchen Workshop. Using a knife can be tricky and if you aren't careful you could waste some of the fish. Try it this way:
  • Using a knife, separate the fish from the skin at one end (for just an inch or so).
  • Then grab a clean kitchen towel and use it to secure the little bit of skin to the counter/cutting board.
  • Take your other hand and, palm facing downward, place it between the skin and the fish.
  • Hold the skin steady with the towel and push your hand toward the fish with a good deal of pressure. Your hand will separate the fish from the skin without wasting any of the fish.
Toss the skin in the trash and the towel in the wash and you're good to go. It's an easier technique to show rather than explain in words...but I did my best. Onto the good stuff...the recipe:

Sweet Mustard-Glazed Salmon Fillets
~This recipe can be used with any type of fish fillet~

  • 2 tbsp fresh lemon juice (1 lemon)
  • 2 tbsp Dijon mustard
  • 2 tbsp brown sugar
  • 1 tsp ground cumin
  • Four 6 oz. salmon fillets (just double it if you are making more)
  • Salt and pepper
  1. Preheat the oven to 400 degrees.
  2. In a shallow baking dish, whisk together the lemon juice, mustard, brown sugar, and cumin.
  3. Season both sides of the fillets with salt and pepper, place in the dish, and turn to coat the salmon with the mixture.
  4. Bake until the fish is fork-tender, 10-13 minutes.
Recipe taken directly from Robin Miller's Quick Fix Meals


  1. Yum - that sounds good! I have found that the skin comes off really easily once it's cooked, so I cook it with the skin on (usually on a piece of aluminum foil) and then just slide my spatula between the skin and the meat when I'm ready to serve it.

    Another yummy salmon recipe that I love because it's so terribly difficult to screw up is: salmon filets, lemon slices (not wedges), onion slices, salt, pepper,and dill. Layer everything on top of the salmon and wrap the whole thing up in a little aluminum foil "pouch." Bake at 350 for about 20 minutes. So yummy, and super easy cleanup! This is good on the grill too, because then you don't have to deal with the fish getting stuck. It's all in the pouch and there's no mess!

  2. Thanks for the great tips, Eileen...I never even thought of removing the skin after cooking it. I'll have to try salmon the way you do it some time..it sounds delicious!

  3. I just made this tonight - it was so good!! Thanks for sharing this great recipe...