Honey-Mustard Roasted Salmon
1
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Sweet honey and hot mustard are wonderfully balanced in this Dijon sauce that pairs nicely with salmon. Try the sauce over other types of fish as well as grilled or roasted chicken and pork. We used pink salmon fillets, also known as humpback salmon, in this recipe because they are less fatty than some other salmon varieties like coho and sockeye. You can substitute a different type of salmon, if you like, but it may impact nutrition values. If the fish flakes when pierced lightly with a fork in the thickest part of the fillet, that’s your sign the salmon is done. You can use any leftover salmon or sauce to top a fresh salad.
Ingredients
Cooking spray
4 spray(s)
Uncooked wild pink salmon fillet
1½ pound(s), four 6-oz pieces, about 1-inch-thick each
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ tsp(s), coarsely ground, or to taste
Dijon mustard
¼ cup(s)
Honey
1 tbsp(s)
Water
1 tbsp(s)
White wine vinegar
1 tbsp(s)
Dry mustard
¼ tsp(s)
Garlic powder
¼ tsp(s)
Fresh dill
2 tsp(s), fresh, chopped