Honey Mustard Salmon Recipe

Prepare time: 20 mins
Cook: 15 mins
Ready in: 35 mins

We Are Making My Honey Mustard Roasted Salmon Recipe.


  • Salmon
  • Little Bit Of Honey
  • Garlic
  • Little Bit Of Brown Sugar
  • Dijon Mustard
  • Whole Grain
  • Salt
  • Pepper
  • Little Bit Of Oil
  • Honey Mustard Sauce



You’ll need are very few and simple ones you don’t need to fully it’s a salmon these equal to a better pound you want them to be really nice and thick and then. I’ve got a little bit of honey. I’ve got garlic tiny bit of brown sugar, Dijon mustard and whole grain mustard, salt, pepper and you’re gonna need just a little bit of oil to sear these in.I also have my oven preheated to 425. we’re going to get right to it.I’m going to preheat my skillet here over high heat because I want this to be as hot as it could possibly be and in the meantime while that happens.I’m just going to mix together these ingredients to make almost like a paste.


You’ve ever liked honey mustard sauce so honey mustard anything and you’ll love this recipe now what I was saying was this is going to make a fantastic dinner for us tonight but really if,you get a big sort of slab of salmon oh would this be a beautiful beautiful main entree for a dinner party and just as quick and easy that’s a beautiful part of it instead of using a small skillet just use a really big one and do exactly the same thing it might just need a few more minutes in the oven to cook but you’re not doing anything more so,it’s really fantastic for that.I’m going to serve it with some brown rice and steamed broccoli for dinner but you can serve it however you like.I’m going to season this one side really well with some salt and pepper and then.


I’ll flip it season the other side and then we will get ready we’ll get it ready to go in the skillet add that in skin side down you can see.I don’t have a lot of oil in here you see.I don’t have a ton of oil.I just got a little bit just enough to help that sort of crisp up and develop.some color and I like to take a fish spatula and a spatula will do and kind of do this for just about 30 seconds. what’s happening is it’s just flattening them out because when you put them in they kind of firm up as soon as they eat the heat and you want to keep them put a little bit more flat.I’m going to keep this doing this for about 30 seconds or so,I’m going to cook them on this side for a couple minutes or until the skin is really nice and golden-brown and then.we’re going to flip them cook them for an additional minute or so,I show you what it looks like when it’s there you can see it got really nice and crispy on one side and I flipped it on its top just to develop a little bit more color.


I’m going to flip it back over because it’s not cooked all the way through yet but at this point.I want to kind of almost baste it with this thick gorgeous honey mustard mixture oh it’s just fantastic.I’m gonna both just put this on like so and it smells oh!I just can’t even fantastic that grainy mustard makes the biggest difference.you just not even flavor the more like texture of fantastic okay.I’m gonna pop this in the oven this is going to be in there for about 10 minutes.I will show you what it looks like.when it’s there this looks fantastic look at that crust.I mean it’s just beautiful it was in the oven for 10 minutes. I just took it out but I have allowed this to just kind of not cool but just kind of cook down a little bit.you can see it just flakes so easily oh goodness.


I just need it in my mouth right now you can smell use good honey if,you can I use some local Jersey honey that was just so beautifully fragrant it. you can smell that you could smell the the vinegary.I’ll guess have the mustard and the garlic is really subtle does.I only use one clove mmm that is not as worth Sam oh! I just want to tell you that and like. I said I’d make this for a big quantity it’ll just take you it also do just as long which is the beauty of recipes like this they can be easily transformed from a simple dinner for two to a wonderful Maine for 8-10-12 have them in however many people they that you’re wanting to have over for dinner I’m Way too tongue-tied because. I’ve got brown rice and broccoli ready to accompany this.