Dill Pickled Salmon With Mustard Mayonnaise Recipes

Steps:

• Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.
• Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.

Steps:

• GRILL DIRECTIONS: Heat grill. In small bowl, combine dill, mustard and honey; mix well. Place 2 tablespoons mustard mixture in small bowl; stir in mayonnaise until well blended. Refrigerate sauce until serving time. Reserve remaining mustard mixture for brushing on salmon.
• When ready to grill, spray skin side of salmon with nonstick cooking spray. Place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Spoon reserved mustard mixture onto salmon, spreading evenly; cover grill. Cook 10 to 15 minutes or until fish flakes easily with fork. Serve mayonnaise-mustard sauce mixture with salmon.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
• Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.

Steps:

• Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
• Meanwhile, in a small bowl, stir together the mustards, sugar, and 1 tablespoon water until smooth. Stir in dill and scallion. Serve salmon with sauce.

Steps:

• 1. Combine the smoked salmon, panko breadcrumbs, minced onion and garlic, mayonnaise, Dijon mustard, eggs, dill weed, fresh cracked black pepper and freshly grated Parmesan in a large bowl. Stir to combine and shape with your hands into small patties.
• 2. Add oil to large skillet over medium heat. Cook the patties until golden brown on both sides; approximately 2-3 minutes each side.
• 3. Mix together the mayonnaise, fresh lemon juice, dill weed and garlic powder in a small bowl. Serve the dill mayo with the warm salmon patties.

Steps:

• Slice the salmon fillet into 2in thick slices. Sprinkle with the salt, sugar and lemon juice.
• Mix all the marinade ingredients, apart from the malt vinegar and white wine together in a mixing bowl and stand for 10 minutes.
• Add the vinegar and wine, mixing well.
• Pour the marinade into a large sealable container.
• Add the sliced salmon, seal and refrigerate overnight.
• To make the mayonnaise, whisk together the yolks, mustard and sugar in a bowl.
• Add the oil in a steady trickle, whisking until blended thoroughly.
• Once the oil has been added, mix in the vinegar and the dill.
• Serve the pickled salmon with lemon wedges, mustard mayonnaise and sliced rye bread.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil. Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed.
• Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork.

Steps:

• Place all the ingredients in a nonreactive mixing bowl and whisk to mix. Taste for seasoning, adding lemon juice, salt, and pepper as necessary. Serve the sauce in a bowl or in individual ramekins, garnished with dill sprigs.

Steps:

• Place the salmon skin side down on a greased broiler pan. Broil 4 in. from the heat for 10-16 minutes or until fish flakes easily with a fork. , Meanwhile, combine the remaining ingredients in a small bowl. Serve with the salmon.