Baked Salmon with Mustard-Dill Glaze and Roasted Potatoes

Cooking Temperature

• Bake salmon at 200°C until internal temperature reaches 63°C (145°F). Fish is done when it flakes easily with a fork and appears opaque throughout.

Cross Contamination

• Use separate baking sheets or thoroughly wash between uses when roasting potatoes and baking salmon to prevent allergen cross-contact, especially important given fish allergen presence.

Storage

• Refrigerate leftover salmon within 2 hours of cooking. Store in airtight container at 4°C (39°F) or below. Consume within 2 days for best quality and safety.

Handling

• Pat salmon fillets dry before seasoning and baking. Ensure raw fish does not contact ready-to-eat items like fresh dill or lemon slices used for garnish.

Allergen Warning

• Clearly label and communicate presence of fish, milk, and mustard allergens when serving this dish to guests. Butter may be substituted with dairy-free alternative if milk allergy is severe.

High Risk Population

• Ensure pregnant individuals consume only fully cooked salmon (no raw or rare sections). Immunocompromised individuals should verify salmon is cooked to proper temperature throughout.

Shelf Life

• Cooked salmon prepared with butter-based glaze has a refrigerated shelf life of 2 days. Do not leave at room temperature for more than 2 hours total including meal time.