Salmon Dijon

Chef Don White, from Skylark's Hidden Cafe, Bellingham

serves 4

  • 4 ounces Parmesan cheese
  • 1/2 cup sour cream
  • 5 tablespoons Dijon mustard
  • 1/4 teaspoon sea salt
  • 4 8-ounce King salmon fillets

Preheat oven to 375 degrees. Lightly oil a baking sheet.

Combine all ingredients except salmon in a bowl to make topping. Mix thoroughly with a spoon.

Evenly spread a 1/4-inch thick layer of topping over the entire surface of each piece of fish. Place fish on oiled baking pan. Bake 15 to 25 minutes until fish is flaky and the topping is bubbly and browned in spots. You might want to finish under the broiler.

Remove from oven and allow to rest 1 to 2 minutes before transferring to serving dish.

Note: With this recipe, you’ll have extra topping, which is great on bruschetta, chicken and strong-flavored fish. The extra topping can be frozen for up to a month. Thaw in refrigerator and stir thoroughly before using. For bruschetta, spread topping on sliced French baguette then bake at 400 degrees until brown and bubbly.



This was very good, and simple. Haven't used the leftovers yet, but looking forward to that. If you don't want leftovers you could probably halve the amounts. I had to put this under the broiler for the last few minutes to get brown and bubbly.


My husband and I eat at Skylark's frequently and have NEVER had bad food. Don White is an amazing chef and businessman. The service is aalways good, the food is always good, and the prices are reasonable. What more would you want for a great place to eat! Skylark's also has a great Happy Hour!


Lets try this rec ipe for Salmon soon! It sounds really yummy

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