Salmon is a very healthy fish so it should be eaten often. I know a lot of people say they do not like salmon because it is too “fishy.” I find that odd because that is exactly why I do like it, because it is not “fishy.” Perhaps they are not getting it fresh? Well no matter. It is also a very versatile seafood that can be served with innumerable different sauces. It can also be grilled, pan-fried, roasted, poached, you name it. It is also good because it can be done to your specific liking. What I mean is, it can be sort of rare, medium-rare or well done (cooked completely through). Just like steak. Oh yeah. And it comes in a fillet or a steak! The steak is usually less expensive, but fattier.

This recipe is adapted from one in Bon Appetit magazine. They roasted a full side of salmon. If you wish to do this, simply double the mustard-herb sauce, get a 3+ pound salmon, and roast whole. Cut into serving size pieces after roasting. Serves 8-10.

Preheat oven to 450 degrees F and arrange rack in the center of the oven; line a baking sheet with parchment paper.In a medium bowl, combine mayonnaise, mustard, tarragon, chives, sugar, lemon juice and lemon peel (everything but the salmon); season generously with salt and pepper.Place salmon, skin side down, on the baking sheet; spoon 1/4 cup of the mustard sauce over the fillets and spread it out to try to cover completely. Season salmon with additional salt and pepper; roast until salmon is just opaque in the center, about 15 minutes.

Serve with remaining mustard sauce.

Serves 4.