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5 from 1 vote

Peppered Crusted Salmon with Dill Mustard Sauce

Pepper Crusted Salmon with dill mustard sauce is a refreshing and elegant dish to have for a party or just when you want to feel special.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Main Course, Main Dish, Seafood
Cuisine: American, French, Mediterranean
Keyword: Baked, elegant, Mustard, party food, Peppered Crusted Salmon, quick, salmon
Servings: 4 Servings
Calories: 296kcal
Author: Belly Laugh Living

Equipment

Ingredients

  • 16 Ounces Salmon
  • 3 Tablespoon Black Peppercorns Cracked or to taste
  • 2 Tablespoon Olive Oil
  • 2 Shallots (or 1 Large Shallot)
  • 1 teaspoon Salt
  • ¼ Cup White Wine Vinegar
  • ½ Cup White Wine Use a full-bodied white wine
  • ½ Cup Clam Juice
  • ¼ Cup Non-Fat Evaporated Milk
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Fresh Dill

Instructions

Salmon Fillet

  • Preheat the oven to 375 degrees. Prepare all ingredients.
    Large piece of fresh Salmon
  • Coarsely chop the black peppercorns in a peppermill
    3 Tablespoon Black Peppercorns Cracked
    Pepper Crusted Salmon
  • Coat the top side of each salmon filet with the cracked black peppercorns.
    16 Ounces Salmon
    Pepper Crusted Salmon
  • Heat an oven-safe sauté pan with 1 tablespoon of olive oil. Add the Salmon and sear the side with the peppercorns. Sear for 2 to 3 minutes. Flip the Salmon skin side down, and sear for 3 minutes. Place the pan with the salmon in the preheated 375-degree oven. Bake for 8 minutes.
    2 Tablespoon Olive Oil
    3 pieces of pepper crusted salmon in pan

Dill Mustard Sauce

  • Finley chop the shallots. To make the sauce, heat 1 tablespoon of olive oil in a saucepan. Add the chopped shallots and salt. Cook the shallots until they turn light golden brown.
    2 Shallots
  • Next, pour in the wine and vinegar and cook until the liquid is almost gone.
    ¼ Cup White Wine Vinegar, ½ Cup White Wine, ½ Cup Clam Juice, ¼ Cup Non-Fat Evaporated Milk, 1 Tablespoon Cornstarch
  • Next pour in the clam juice and evaporated milk and cook for 2 minutes.
    Finally, mix the cornstarch with one tablespoon of water and stir it into the saucepan. Cook until the sauce thickens to your desired consistency.
  • Finally, mix the cornstarch with one tablespoon of water and stir it into the saucepan. Cook until the sauce thickens to your desired consistency. Remove from heat.
  • Add the mustard and dill, season with salt and pepper to taste.
    1 Tablespoon Dijon Mustard, 1 Tablespoon Fresh Dill
  • Pour the sauce on the bottom of each plate.
  • Place a salmon fillet on top of the sauce.
    pepper crusted Salmon on sauce
  • Enjoy!!!!!
    pepper crusted Salmon on sauce

Notes

OPTIONAL: If you want a smooth sauce strain through a fine sieve. (we usually don't do this step) I like the texture with the shallots!!

Nutrition

Calories: 296kcal | Carbohydrates: 10g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 63mg | Sodium: 803mg | Potassium: 711mg | Fiber: 1g | Sugar: 4g | Vitamin A: 163IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg