Honey-Mustard Roasted Salmon
- Total Time
Sweet honey and hot mustard are wonderfully balanced in this Dijon sauce. Try it over other types of fish and grilled or roasted chicken and pork.
cooking spray1 spray(s)
uncooked wild pink salmon fillet(s)1 ½ pound(s), four 6-oz pieces, about 1-inch-thick each*
table salt⅛ tsp, or to taste
black pepper⅛ tsp, coarsely ground, or to taste
Dijon mustard¼ cup(s)
white wine vinegar1 Tbsp
dry mustard¼ tsp
garlic powder¼ tsp
dill2 tsp, fresh, chopped
- Preheat oven to 400ºF. Coat a shallow baking dish with cooking spray.
- Season both sides of salmon with salt and pepper; place salmon in prepared baking dish.
- 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.
- 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.