Ingredients Jump to Instructions ↓

  1. 2 lemons , thinly sliced, plus lemon wedges for garnish

  2. 1/2 cup(s) spicy brown mustard

  3. 1/4 cup(s) light mayonnaise

  4. 2 tablespoon(s) sugar

  5. 2 tablespoon(s) cider vinegar

  6. 1/2 cup(s) loosely packed chopped fresh dill , plus additional for garnish

  7. 1 whole(s) (3 1/4-pound)

  8. boneless side of salmon

  9. Salt

  10. Freshly ground black pepper

  11. 3/4 cup(s) reduced-fat sour cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. In 18" by 12" jelly-roll pan, arrange lemon slices in single layer from one corner to the diagonally opposite corner.

  2. In medium bowl, stir mustard, mayonnaise, sugar, vinegar, and half of dill until sugar dissolves.

  3. Place salmon, skin side down, on lemons in prepared pan. In medium bowl, set aside half of mustard mixture; spread remaining mixture on top of salmon. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper on top. Roast 13 to 15 minutes or until just opaque throughout.

  4. Meanwhile, stir sour cream and remaining dill into remaining mustard mixture. Place salmon on large serving platter; garnish with lemon wedges and dill. Serve salmon with sauce.

  5. Tips & Techniques If you're lucky enough to be using wild Alaskan salmon in this recipe, the roasting time may be a bit longer than we specify.


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