Sally’s Salmon

salmon prep

As I mentioned before on this blog I once owned a microwave oven that had a Seafood button on it – and the simplicity of that combined with a divine bottled sauce from Trader Joe’s made cooking salmon simple and good. (Okay, so certain family members referred to it as “that microwaved fish Mom makes” – but many, many of my friends raved about it.)  My new microwave has no such button and Trader Joe’s no longer carries the divine sauce, so I  haven’t had much luck with salmon in recent years.(See The All Orange Dinner under ‘Dinner Disasters’)   When visiting recently, my cousin Sally – who is a marvelous cook but never makes a big deal about it –  fixed  salmon for dinner and it was simple and delicious.  She just mailed me the recipe and here it is in her own words:

a piece of wild salmon (thicker is better I think)
Dijon mustard
pistachio nuts, finely chopped  (I chop them in little food processor) 
olive oil

oil bottom of glass baking dish
place salmon in dish, skin side down
slather top with Dijon mustard
cover with chopped nuts

Bake in hot oven 425º for 12-20 minutes, depending on thickness of fish. Smaller pieces take less time, a whole side of salmon longer.


I serve it with roasted broccoli and cauliflower and a salad which makes it a really healthful dinner. [Though the first time I got a little too enthusiastic with the slathering of mustard.] I’ve also tried it with almonds instead of pistachios and they worked well.

salmon dinner


My friend Phyllis emailed me and said she was going to make this dish.  She sent me the before picture.(below) and meant to send an after picture but she said they enjoyed it so much that they forgot all about the picture. She used honey mustard instead of Dijon and said it worked..

phyllis salmon


  2 comments for “Sally’s Salmon

  1. Carol Casselman
    August 5, 2015 at 10:17 pm

    It looks beautiful, Barbara!!! Sounds good, too! I usually enjoy plain wild salmon broiled with some salt on top, but I’m going to try this recipe. Congratulations and thank you for sharing!

  2. August 6, 2015 at 2:52 pm

    Yum, looks and sounds delicious.

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