Comments on: Baked Dijon Salmon with Lemon and Garlic https://www.themediterraneandish.com/baked-dijon-salmon/ Mediterranean Recipes & Lifestyle Mon, 30 Sep 2024 14:52:25 +0000 hourly 1 https://wordpress.org/?v=6.6.2 By: TMD Team https://www.themediterraneandish.com/baked-dijon-salmon/comment-page-1/#comment-205627 Mon, 30 Sep 2024 14:52:25 +0000 https://www.themediterraneandish.com/?p=93900#comment-205627 In reply to Sarah.

Hi, Sarah. We always highly recommend using a meat thermometer to test for doneness. The USDA recommends an internal temperature of 145°F, which should be measured at the thickest part of the fish fillet, but we think the sweet spot for salmon is somewhere around 135°F.

]]> By: TMD Team https://www.themediterraneandish.com/baked-dijon-salmon/comment-page-1/#comment-205611 Mon, 30 Sep 2024 13:37:12 +0000 https://www.themediterraneandish.com/?p=93900#comment-205611 In reply to bencro.

That’s so great to hear! Thank you!

]]> By: bencro https://www.themediterraneandish.com/baked-dijon-salmon/comment-page-1/#comment-205536 Sun, 29 Sep 2024 01:25:33 +0000 https://www.themediterraneandish.com/?p=93900#comment-205536 5 stars
Savory and Awesome. Even my non-salmon-loving wife loved it!

]]> By: Sarah https://www.themediterraneandish.com/baked-dijon-salmon/comment-page-1/#comment-205535 Sun, 29 Sep 2024 00:43:22 +0000 https://www.themediterraneandish.com/?p=93900#comment-205535 Hard to check for doneness with this cooking method; mine came out overcooked.

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