This Mother's day surprise your mother with something fresh springy and just simply amazing. Skip the meats as I'm sure she's always getting a taste of that and go for something a bit more flakey. This salmon recipe will wow your mother and it's incredibly easy and fail safe with The MeatStick.
Active Time: 10 minutes
Cook Time: 15-20 minutes
Yield: Serves 4
4 six ounce boneless salmon fillets, skin on
1 tablespoon of freshly chopped thyme
1/4 cup - Dijon mustard
2 tablespoons of honey
1 teaspoon of white wine vinegar
1/2 teaspoon of fresh ground black pepper
1 teaspoon of kosher salt
1 lemon, thinly sliced
Preheat the oven to 350 degrees Fahrenheit.
Line a baking tray with parchment paper. Lay the lemon slices in an even layer around the center of the parchment. Place salmon, skin side down, on top of lemon slices.
Note- if seared skin is the top priority for you, we recommend not to put the bed of lemon slices below the salmon. The bed of lemon slices are to create a citrusy freshness.
In a small bowl, whisk together mustard, honey, and vinegar in a bowl. Brush mixture on top of salmon. Next sprinkle thyme, salt, and pepper on top and place a few more slices of lemon on-top of the salmon.
Power on and insert The MeatStick into the thickest piece of salmon so the internal sensor is at the thickest part. Set the recipe to Oven → Seafood → Filet at Medium 145°F for USDA safe. (We recommend setting the early warning at 135°F if you plan to sear the skin) Bake for roughly 15-20 minutes until the the early warning alarm goes off.
Remove from oven to rest or to pan sear the skin each individually to 140°F and then let the salmon rest for 5 minutes and then serve. The MeatStick will be hot so remove from salmon with caution.