- 4 tbsp unsalted butter, melted
- 3 tbsp light brown sugar
- 3 tbsp soy sauce
- 2 tbsp fresh lemon juice
- 2 tbsp white wine
- 1 (2 lb) salmon fillet, cut into 4 portions
- 1 cup whipping cream (or half and half)
- ¼ cup stone-ground or whole-grain mustard
- 1 tsp Dijon mustard
- 4 tsp Worcestershire sauce
- ½ tsp dried basil
- ¼ tsp ground black pepper
- ¼ tsp white pepper
- ¼ tsp cayenne pepper
- 1 cup sour cream
- In a small bowl, combine butter, brown sugar, soy sauce, lemon juice and wine. Place salmon in a Ziploc bag and pour in the marinade. Refrigerate for 1-6 hours.
- Preheat oven to 450°F. Place the salmon with the marinade in a baking dish and bake for 20 minutes. Then broil for an additional 2 minutes.
- Prepare the sauce: In a heavy saucepan, combine cream, mustards, Worcestershire, basil and peppers. Cook, stirring, over medium heat until thick, about 5 minutes. Add sour cream and stir well. Spoon the sauce over each salmon portion.
- Serve and enjoy!
If you enjoyed this healthy baked salmon dish, here are some others that I have made:
Roasted Salmon with Potatoes and Mushrooms
Broiled Salmon with Ginger Honey Glaze
Oven Poached Salmon with Honey and Thyme
Hi I was wondering what kind of white wine? You didn’t specify so I used Pinot that was what I had, we’ll see how it turns out. I am making it right now. Thanks for the recipe.
Hi Netta,
I normally use dry white wine for cooking and if I run out, I would use Pinot. I am glad you are trying out this salmon recipe. Take care and keep me posted!
Looks delicious! I love recipes that use Dijon Mustard (if it is high quality) and have been looking for more to make at home. Definitely going to make this one! Thank you for sharing.