EASY HONEY MUSTARD SALMON RECIPE (TWO WAYS)
This honey mustard salmon recipe features perfectly flaky salmon fillet covered in a quick honey mustard sauce with fresh garlic, smoked paprika, and a pinch of cayenne. Slightly sweet, smokey and all sorts of delicious! You can bake this salmon in the oven or cook it on your grill (instructions for both provided below)
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 12
Steps:
- To cook in the oven, heat the oven to 375 degrees F and position a rack in the middle. To grill, heat a gas grill to medium high (about 400 degrees F).
- Pat the salmon fillet dry. Season with salt on both sides.
- Prepare the honey mustard sauce. In a small bowl, whisk together the honey mustard sauce ingredients (whole grain mustard, honey, extra virgin olive oil, minced garlic, smoked paprika, cayenne and black pepper).
- To Bake. Place the salmon on a lightly oiled sheet pan or baking dish (if using salmon with skin on, place the salmon skin side down in the dish). Spread the honey mustard sauce evenly over the surface of the salmon. Cover with aluminum foil and bake for 15 to 20 minutes. Uncover and place under the broiler for 2 to 3 minutes.
- To grill. Place the salmon (already seasoned with salt) on a large, lightly oiled piece of aluminum foil. Spread the honey mustard sauce on top of the salmon. Fold both sides of the foil over the salmon and tightly close it at the top. Place on a medium-high gas grill. Cover and let cook for about 10 to 12 minutes (grill time will vary depending on the thickness of your salmon, begin to check earlier in the process). Open the top of the foil up so the fish is exposed (lots of hot steam with be released, so be careful). Continue cooking about 3 minutes or so on the grill.
- To serve. Remove from the heat. Squeeze a bit of fresh lime juice and garnish with parsley. Enjoy!
Nutrition Facts : Calories 292.1 kcal, Carbohydrate 7.3 g, Protein 30.7 g, Fat 15.1 g, SaturatedFat 2.2 g, Fiber 0.6 g, ServingSize 1 serving
HONEY MUSTARD SALMON
One great thing about salmon is it is such a flavorful fish you can bake it very simply. It goes very well with mustard and honey.
Provided by Kate
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with olive oil.
- Place salmon fillets on the baking sheet. Whisk mustard and honey together in a small bowl. Brush some of the mustard mixture all over the fillets, reserving some of the mixture in the bowl. Sprinkle marjoram, salt, and pepper over fillets.
- Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes. Serve on warmed plates and top with the remaining mustard mixture.
Nutrition Facts : Calories 203.8 calories, Carbohydrate 12.1 g, Cholesterol 49.4 mg, Fat 7.3 g, Fiber 0.3 g, Protein 21.2 g, SaturatedFat 1.4 g, Sodium 466.8 mg, Sugar 8.6 g
MANGO MUSTARD SALMON
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Puree mango and mustard in a blender and transfer mixture to a shallow container such as a pie plate. Season salmon with salt and black pepper. Heat grapeseed oil over medium-high heat in a large skillet. Dip salmon in mango/mustard mixture and coat with bread crumbs. When the oil begins to shimmer, saute salmon leaving undisturbed for the first 4 minutes or so to allow the seasonings to integrate into the surface of the fish and to allow the caramelization process to begin to prevent "crusting off" of the coating. When you see the edges begin to turn golden, flip the fillets over and cook the other side in the same way. Remove from heat and set aside to carryover cook, or finish in a preheated 325 degree F oven, if necessary.
- Transfer to a serving dish and sprinkle with parsley.
HONEY MUSTARD SALMON, POTATO AND TENDERSTEM® BROCCOLI TRAYBAKE
This healthy salmon traybake recipe combines classic flavours of honey and mustard. Cook with Tenderstem® broccoli and new potatoes for a simple and speedy supper
Provided by Alice Johnston
Categories Dinner
Time 45m
Number Of Ingredients 6
Steps:
- Boil the potatoes in a pan of salted simmering water for 10-15 mins until tender when pierced with the tip of a knife. Add the Tenderstem® broccoli for the last 2 mins. Drain well and leave to steam-dry in the colander.
- Heat the oven to 180C/160C fan/gas 4. Whisk the honey, mustard and 1 tbsp oil in a small bowl with some seasoning.
- Transfer the steam-dried potatoes and Tenderstem® broccoli to a large baking tray, drizzle with the remaining oil and toss together to coat everything in the oil. Put the salmon fillets skin-side down in between the potatoes and Tenderstem® broccoli on the tray. Brush the honey mustard glaze over the salmon.
- Roast for 15-20 mins until the salmon is cooked and flaky, the potatoes are turning lightly golden at the edges, and Tenderstem® broccoli is tender.
Nutrition Facts : Calories 470 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
SALMON WITH SOY-HONEY AND WASABI SAUCES
Steps:
- Marinate salmon:,
- Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
- Preheat broiler.
- Make sauces:
- Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
- Stir together wasabi powder and water in a small bowl.
- Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.
- Serve salmon drizzled with sauces.
MANGO-MUSTARD SALMON
A sweet and spicy glaze for salmon - definitely for mustard lovers. The glaze can be made ahead and stored, making it easy to cook the salmon quickly. Prep time is the time to make the glaze
Provided by ChrisMc
Categories Fruit
Time 42m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and pit the mango, and puree the flesh.
- Combine the puree with the nectar, mustard seeds, 3 prepared mustards, vinegar and salt in a suacepan.
- Simmer for 20 minutes, stirring occasionally.
- Let cool, then puree in a blender or food processor.
- At this point, you can stop and refrigerate or freeze the mango-mustard sauce n (You'll have about 1 cup, and you can keep it in the fridge for about 5 days).
- Spread the salmon fillets with about 1/2 of the glaze and broil, grill, or bake (at 450) for about 12 minutes per inch of thickness.
- Midway through the cooking, rebaste with 1/3 cup of the glaze.
- Test the salmon at the thickest part to ensure doneness; when done, drizzle with the remaining glaze and serve.
Nutrition Facts : Calories 495.2, Fat 16.6, SaturatedFat 2.8, Cholesterol 146.3, Sodium 714.5, Carbohydrate 16.6, Fiber 2.4, Sugar 13.2, Protein 67.4
MANGO WASABI HONEY MUSTARD SALMON
Number Of Ingredients 11
Steps:
- 1 Light grill
- 2 Cut salmon into 2 oz portions.
- 3 Rub with seafood seasoning.
- 4 In small bowl add mango, wasabi, honey mustard, balsamic vinegar, lemon juice and mix. Add avocado when plating.
- 5 Cook bacon at 400° F for 25 minutes, do not overcook or burn. Cut into small pieces. Mix with green chili, mango, cabbage, avocado.
- 6 Grill fish for 2 minutes skin side down first. Then flip. Brush sauce. Cook until internal temp is 145° F.
- 7 Plate salmon then add bacon slaw to top and drizzle remainder of sauce to fish and serve.
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- Thaw salmon, if frozen. Rinse fish and pat dry with paper towels. In a small bowl, stir together honey, mustard and garlic. Brush both sides of salmon with honey mixture. For a gas or charcoal grill, place salmon on grill rack directly over medium heat. Cover and grill for 4 to 6 minutes per 1/2-inch thickness of fish until salmon begins to flake when tested with a fork, turning once.
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