Salmon Roasted under a Grainy Dijon, Soy Sauce and Mayo Glaze

This recipe is a guaranteed crowd pleaser. Everybody raves about it. Even my most picky gourmet friends find it amazing, despite the use of such an unpopular ingredient among foodies as mayonnaise. I learned this recipe many years ago from my mom-in-law and since then it was one of my favorite salmon preparations.

When it comes to salmon, my first choice is always a sockeye, but this recipe will work equally great for a fattier king salmon and much leaner Coho and Pink (Humpy).

For ½ lb salmon piece you will need:

• 2 Tbsp mayo
• ½ - ¾ tsp low sodium soy sauce
• ¾ tsp grainy Dijon mustard

Preheat the oven to 410-425 F (I do 410F and use the convection mode).

Slightly grease a baking dish with oil (you may line it with foil first to avoid scrubbing afterwards) and place the salmon fillet skin side down. Stir together mustard, soy sauce and mayo and spoon on top of the salmon, spreading in an even layer. The layer should be just thick enough so you cannot see through it, but not too thick. I don't like when the sauce overpowers the major ingredient. Nobody does, I guess.

Put the salmon in the oven and bake for about 10-12 minutes, if cooking sockeye or Coho. King salmon, which as a rule is significantly thicker, may need more time. A perfectly cooked salmon should be slightly pink in the center and very moist.

Served with a simple side like a salad, roasted asparagus or sautéed greens, it is one of my all time favorite lunches or light dinner meals.