Honey-Mustard Roasted Salmon
6
Points®
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(s)
1.5 pound(s)
Table salt
0.125 tsp
Black pepper
0.125 tsp
Dijon mustard
0.25 cup(s)
Honey
1 Tbsp
Water
1 Tbsp
White wine vinegar
1 Tbsp
Dry mustard
0.25 tsp
Garlic powder
0.25 tsp
Dill
2 tsp
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.
5
Serving size: about 4 to 5 oz salmon and 1 1/2 tbsp sauce
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