Succulent Salmon
Recipe type: Entree
  • 1 Salmon filet (3 pound) with skin—Sushi Grade (1 ½ inches minimum in middle; of course it tapers on both ends)
  • 1 Tbsp of Mayonnaise (I use Hellman’s or Dukes)
  • 1 egg yolk
  • 1 tsp of dry mustard powder
  • Flour for sifting—a non-mechanical sifter works best
  • Salt to taste
  • Fresh ground pepper to taste (optional)
  • Onion Powder to taste
  • Garlic Powder to taste
  1. Preheat oven to 500 degrees—yes 500 degrees.
  2. Prepare a cookie sheet—cover with tinfoil and lightly spray with Pam.
  3. In a small bowl, whisk together the mayo, mustard powder and egg yolk. Allow to sit for 5 minutes for ingredients to marry; then whisk one last time.
  4. Place Salmon skin side up on a separate piece of tinfoil. Dry the skin with a paper towel.
  5. Lightly coat with 1 to 2 tsp of egg mixture.
  6. Lightly sprinkle the skin side with salt, pepper, onion powder and garlic powder.
  7. Transfer the Salmon to your prepared cookie sheet—skin side down.
  8. Dry top side of Salmon and using a hand held sifter, lightly dust the top of salmon with flour—allow to sit for 3 minutes.
  9. Lightly coat with egg mixture and sprinkle your salt, pepper, onion powder and garlic powder on top.
  10. Place in oven and reduce heat to 450 degrees. Allow to cook for 8 to 10 minutes.
  11. The Salmon should be cooked to a medium-rare to medium. Basically if you press the tip of your finger gently on the thickest portion of the fish it should have some give to it. If it is firm then it is overcooked. Most restaurants overcook Salmon!
  12. Loosely cover with tinfoil—like a tent so it does not touch the Salmon.
  13. Allow Salmon to rest for 6 minutes before serving.
Recipe by Mount Dora Historic Inn at