The key to silky salmon is to avoid overcooking and to slather it with this mustard-mayonnaise sauce. Rich, salty and a little sweet, the mix burnishes onto the lightly spiced fish.
Heat the oven to 425 degrees. Line a half-sheet pan with parchment paper.
Mix the mayonnaise, mustard, miso and honey until smooth. Put the salmon on the prepared pan and sprinkle evenly with salt and then the ancho chile. Spread the miso mixture on top to evenly coat.
Roast until medium-rare, 15 to 20 minutes. A thin-bladed knife inserted into the thickest part should slide through with a little resistance. After you remove the knife, touch the flat side to the skin above your lip; it should feel warm. Sprinkle with the cilantro and serve warm with lime wedges.
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