Honey-mustard roasted salmon

2
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

1 spray(s)

uncooked wild pink salmon fillet(s)

1½ pound(s), four 6-oz pieces, about 1-inch-thick each*

table salt

tsp, or to taste

black pepper

tsp, coarsely ground, or to taste

Dijon mustard

¼ cup(s)

honey

1 Tbsp

water

1 Tbsp

white wine vinegar

1 Tbsp

dry mustard

¼ tsp

garlic powder

¼ tsp

dill

2 tsp, fresh, chopped

Instructions

  1. Preheat oven to 400ºF. Coat a shallow baking dish with cooking spray.
  2. Season both sides of salmon with salt and pepper; place salmon in prepared baking dish.
  3. In a small bowl, whisk together Dijon mustard, honey, water, vinegar, dry mustard and garlic powder. Remove 2 tablespoons of mustard sauce and brush over salmon fillets. Stir dill into remaining mustard sauce and set aside.
  4. Roast until salmon is fork-tender, about 15 minutes. Serve salmon with reserved mustard sauce spooned over top. Yields about 4 to 5 ounces of salmon and 1 1/2 tablespoons of sauce per serving.

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