4 salmon fillets with skins 4 tablespoons of Herb Mustard Glaze
Preheat the oven to 425 degrees with a rack set
in the middle.
Prepare the mustard glaze by combining the Dijon, mayonnaise, relish, parsley, horseradish, dill, and pepper in a
small bowl. Mix with a fork until well combined. Set aside.
Place the salmon, skin side down, on a baking dish and generously coat each fillet with at least 1 tablespoon of
the mustard glaze. Extra mustard glaze will keep in a well sealed container in the refrigerator for up to two weeks. Bake the salmon until it
turns pink, or about 7 minutes. Remove from the oven and set it aside to cool for a few minutes before serving.
Yield: 4 servings
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