Combine first 3 ingredients in a bowl. Place fish, skin side down, in a 13 x 9–inch baking dish. Rub sugar mixture over fish. Cover and refrigerate 8 hours.
Preheat oven to 175°.
Wipe off remaining sugar mixture from fish with a paper towel. Coat a jelly-roll pan with cooking spray. Place fish, skin side down, in pan.
Bake at 175° for 1 hour and 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Combine mayonnaise and mustard; stir well. Serve mayonnaise mixture with fish.
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I made this using a 2lb salmon filet and ended up curing it for 12 hours because I'm pretty busy and just couldn't get to it any sooner. I also don't have an oven thermometer so my temperature may have been a bit higher. It was definitely cooked after 1 hour and 10 minutes. At that point it was getting dry and didn't resemble the photo at all. It had a delicious flavor though and I didn't even bother with the mayo/mustard sauce. I would definitely make this one again.
Delicious! Even my kids ate it, and they are very picky about fish. Trust the recipe and follow it exactly. The curing with salt, sugar and dill helps to "cook" the fish. It will look and sometime feel raw, but it is done. And so very yummy and buttery.
First time I made this, I wasn't sure it was cooked, so I added cooking time. Mistake -- it was delicious, but slightly overcooked. Each time after the first time I followed the time exactly (actually only cooked it 50 minutes for a one-pound fillet) and it was PERFECT. Now, I eyeball the dill/sugar/salt mixture, and marinate for anywhere from 5 hours when I'm in a time crunch to 10 hours. My husband does not care for "fishy" fish, but he LOVES this dish. Wild Alaskan salmon is best (avoid farmed salmon) and the fresher the better!
Trust the recipe. And trust that it's done after the cooking time. The outer layer is red because of the glaze; it's cooked inside and melts in your mouth with incredible flavor. It's the only recipe my family uses now for salmon.
I've made this twice in two weeks - it's amazing. I haven't followed the recipe exactly - I've used less than a pound of salmon both times and left it in the fridge for about 24 hours. If you don't like the sort-of uncooked texture, I would recommend curing it for longer and using thinner pieces. I'd like to make it with a big fillet some day, though. Yum!
I have no idea what I did wrong. I followed this recipe exactly and it came out awful. Roasted it for well over the recommended time and it was still undercooked. Tasted like raw salmon with absolutely no flavor at all. I ended up slathering some miso-soy glaze and broiling it so I could get dinner on the table. If anyone has an idea what went wrong please help!
I cooked the salmon the night before serving it cold for brunch. It was delicious, very tender and melted in your mouth. I can't wait to try it hot next time. Didn't have the ingredients to make the sauce, but it had a wonderful flavor without it. Everyone was grazing on the remaining salmon until it was gone. The children and great grandma liked it equally. It would be great as a summer dish too!
It had a great flavor but the "buttery" texture was weird when we ate it. Even though it's done cooking it has a visually raw looking appearance. Don't let it fool you! I wouldn't make it again - the texture just was too weird.
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