As a child, my busy mother relied on a limited selection of simple dinners during the week. She worked full-time but managed to return home before my father; the responsibility of feeding us every evening rested solely on her. My mom had a passion for food, yet you wouldn’t have guessed it from our weekday meals (hot dogs with frozen vegetables, pasta topped with store-bought sauce, flavorless baked chicken breasts, and tough broiled pork chops).
Then, one night, nearing the end of my elementary school years, my mom introduced a new recipe: a salmon fillet covered in mustard and mayonnaise and then grilled. The colors were vibrant. The tastes, bold. The fish — a bit of an indulgent purchase — signified luxury instead of mere practicality.
<p.My mother passed away when I was 21. While there are numerous things I miss about her, her culinary creations are not among them. However, this past summer, I found myself longing for that salmon. I had never tried making it myself over the years. Perhaps I feared that attempting it would make me grieve her too deeply. Perhaps I just held a certain snobbishness toward hot mayonnaise. Finally, I decided it was time to try.
I made a few alterations, swapping Dijon mustard for Mom’s yellow, and opting for wild Alaskan salmon instead of the farmed variety she used (the former offers a leaner, fishier taste and can handle robust flavors). To enhance both color and flavor complexity, I included a plethora of fresh herbs and chose to roast the salmon in the oven instead of grilling it.
I sampled the final dish cautiously, doubtful that my version could evoke the joy I remembered from my childhood. I needn’t have worried. Beneath its creamy topping, the fish remained exceptionally moist. The mustard added excitement; the herbs contributed texture and freshness. The salmon was delicious. I shouldn’t have been taken aback; it always had been. Since then, it’s become a frequent visitor on my dinner table.
Salmon With Mustard, Mayonnaise, and (Almost) Any Herbs
Feel free to use any mix of herbs (dill, parsley, basil, cilantro, thyme, scallions, chives, green garlic) that you prefer, but I suggest incorporating at least two — dill, basil, and green garlic is my personal favorite combination so far. If there are leftovers, chilled salmon makes for fantastic meals later.
Serves 3-4
1 pound side of salmon (wild preferred)*
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
½ tsp. kosher salt
a few twists of the pepper grinder
1/3 cup fresh green herbs, chopped, plus more for serving
Position a rack in the center of the oven, and preheat to 400°F.
Line a rimmed baking sheet or large dish with parchment paper, and lay the salmon on the pan. (If your dish is too small to fit the length of the fish, slice it horizontally to divide it in two.)
In a small bowl, combine the mustard and mayonnaise with a flexible spatula, seasoning with salt and pepper. Gradually fold in the herbs, then use the spatula to evenly spread the mixture over the top of the salmon. Place in the oven and roast for 12 to 15 minutes, or until just cooked through. (Make a cut into the thickest part of the fish to check for doneness. You’ll know the salmon is done when it flakes all the way through and the bright pink color in its raw form has changed to a muted pastel). Garnish with herbs and serve warm.
*Wild Alaskan salmon sides usually don’t exceed an inch in thickness at their thickest point. The common rule for cooking wild-caught salmon at this temperature is 12-15 minutes for each inch of thickness. If using farmed salmon instead, it will likely be fattier and thicker, necessitating an adjustment in cooking time.
Sara B. Franklin is a writer and professor at New York University. Her work has been featured in outlets such as The New York Times, The Washington Post, Literary Hub, and The Nation. Her latest publication is The Editor: How Publishing Legend Judith Jones Shaped Culture in America. She resides in the Hudson Valley with her twins.
P.S. Dad’s meatloaf and nine cherished family meals we can’t get enough of.
**Making My Mom’s Salmon Recipe My Own: A Flavorful Journey of Heritage**
Family recipes are undeniably extraordinary. They not only encapsulate the tastes of home but also the comfort of cherished memories, affection, and tradition. For many, these recipes are handed down through the ages, becoming a valued aspect of our culinary culture. One such recipe in my family is my mother’s salmon dish — a straightforward yet delectable meal that has graced our dinner table for as long as I can recall. Although I deeply appreciate the original, I have found excitement in adapting it to suit my tastes and lifestyle. Here’s how I’ve customized my mom’s treasured salmon recipe.
### The Original Recipe: A Timeless Base
Prior to exploring my modifications, it’s essential to familiarize oneself with the original version. My mom’s salmon recipe is simple, showcasing fresh ingredients and a handful of essential seasonings to allow the natural taste of the fish to shine. Here’s a brief overview of her recipe:
**Ingredients:**
– 4 salmon fillets (with skin)
– 2 tablespoons olive oil
– 1 lemon (sliced)
– 2 garlic cloves (minced)
– Fresh dill (a handful, chopped)
– Salt and pepper to taste
**Instructions:**
1. Preheat the oven to 375°F (190°C).
2. Coat the salmon fillets with olive oil, seasoning liberally with salt and pepper.
3. Arrange the fillets on a baking sheet lined with parchment paper.
4. Disperse the minced garlic and fresh dill over the salmon, topping each fillet with a lemon slice.
5. Bake for 12-15 minutes, or until the salmon reaches doneness and flakes easily with a fork.
This recipe is a classic — light, fresh, and ideal for a quick weeknight dinner. However, as I’ve become more adventurous in the kitchen, I’ve discovered ways to adjust it to reflect my own tastes and culinary experiences.
### Infusing My Own Style: Customizing the Recipe
While my mom’s recipe is wonderfully delicious in its simplicity, I’ve always been intrigued by how I could make it more uniquely *me*. Customizing a family recipe doesn’t imply completely altering it — it’s about adding your personal touch while respecting the original. Here are some adaptations I’ve made to my mother’s salmon recipe:
#### 1. **Experimenting with Marinades**
One of the first alterations I embraced was to experiment with different marinades. While my mom’s recipe emphasizes olive oil, lemon, and garlic, I discovered that marinating the salmon for 30 minutes beforehand introduces a new layer of flavor. Some of my favorite marinades include:
– **Soy-Ginger Marinade:** A combination of soy sauce, grated ginger, garlic, and a hint of honey forms a savory-sweet glaze that beautifully complements the salmon’s richness.
– **Maple-Dijon Marinade:** A mix of maple syrup, Dijon mustard, and a splash of apple cider vinegar imparts a tangy sweetness that caramelizes as the salmon cooks.
– **Herb-Citrus Marinade:** A mixture of fresh herbs (like parsley, cilantro, and thyme), lemon zest, and olive oil provides the salmon with a bright, zesty profile.
#### 2. **Playing with Cooking Methods**
Though baking is a reliable method for preparing salmon, I’ve enjoyed trying other techniques to achieve various textures and flavors:
– **Pan-Seared:** For a crispy skin and tender interior, I frequently pan-sear the salmon in a hot skillet. I begin by cooking the fillets skin-side down in a bit of oil until the skin is crisp, then flip and cook for an additional 2-3 minutes until the fish is just cooked through.
– **Grilled:** During the summer months, grilling salmon gives it a wonderful smoky, charred flavor. I brush the fillets with olive oil and grill them skin-side down over medium heat for about 4-5 minutes on each side.
– **Poached:** For a lighter and more delicate texture, I sometimes poach the salmon in a broth made from white wine, lemon slices, and fresh herbs. This method ensures the fish remains wonderfully moist and tender.
#### 3. **Incorporating Global Influences**
As I’ve traveled and delved into various cuisines, I’ve felt inspired to weave international flavors into my mom’s salmon recipe. Here are a few of my favorite adaptations:
– **Mediterranean-Inspired:** I replace the dill with oregano and thyme, adding a sprinkle of feta cheese and Kalamata olives before baking. A drizzle of tzatziki sauce on top lends the dish a creamy, tangy finish.
– **Asian-Inspired:** I opt for a marinade of miso paste, soy sauce, and sesame oil, finishing the salmon with sesame seeds and scallions.
