Almond Baked Salmon with Double Mustard Sauce

1/2 cup (125 mL) mayonnaise
1/4 cup (50 mL) Dijon mustard
1 tbsp (15 mL) packed golden brown sugar
1/2 tsp (2 mL) dill weed
1 cup (250 mL) soft fresh bread crumbs
1/4 cup (50 mL) chopped fresh parsley
1/4 cup (50 mL) coarsely chopped sliced almonds
2 tbsp (25 mL) butter, melted
1/4 tsp (1 mL) freshly ground pepper
3 1/2 lb (1.75 kg) salmon fillet
Double Mustard Sauce (click for recipe)

Line a large rimmed baking sheet with parchment paper. Combine mayonnaise, mustard, brown sugar and dill weed. In a separate bowl, combine bread crumbs, parsley, almonds, melted butter and pepper. Place salmon, skin side down, in prepared pan. Spread mayonnaise mixture evenly over top of salmon. Pat bread crumb mixture on top. Bake at 425ºF (220ºC) for 40 - 45 minutes or until fish flakes easily with a fork. Using parchment paper as an aid, carefully slide salmon onto a serving platter. Serve with Double Mustard Sauce. Serves 8 - 10.

Last updated on September 22, 2017