For hectic weeknights, this honey mustard salmon is a lifesaver! It’s amazing how so few ingredients can be transformed into something so delectable, despite being quite simple to make.
Blackened Tilapia and Weeknight Chicken Parmesan are two excellent recipes to keep on hand for hectic weeknights! Use a sauce that doubles as a marinade for quick midweek meals with a flavorful punch.
This is one of my favorite little cooking tricks. Or, in this instance, as a glaze—the salmon doesn’t need to marinate!
This recipe’s glaze/sauce is simply a modest modification of a traditional Honey Mustard Dressing.
Making a large quantity of the dressing and storing it in the refrigerator is what I prefer to do because, as long as you don’t add any fresh ingredients, like garlic, it keeps for weeks and weeks.
Therefore, I prepare the basic Honey Mustard Dressing and store it in the refrigerator using cider vinegar, honey, mustard, oil, salt, and pepper. I season salads with it plain, occasionally I’ll add a little garlic.
Additionally, I use it as a glaze, sauce, or marinade for meat, as in this recipe.
My favorite fish is salmon. I adore how flavorful and juicy it already is; in fact, the marinating period to flavor the center is not even necessary. This also includes a sauce.
Never overcook salmon—that is my one cardinal rule with it! Nothing is more heartbreaking than cutting into a gorgeous piece of salmon only to discover that it is dry on the inside rather than juicy and flaky.
Watching the side of the salmon is how I determine when it is fully done. When the fillet’s center turns opaque, it has finished cooking.
Don’t forget that when salmon is resting, it continues to cook!
Seared asparagus and some mashed potatoes were presented with the honey mustard salmon (seared in a dry pan for optimum char).
I frequently just have toasted bread on the side with a crisp, green salad and use the sauce as the salad dressing for an even faster dinner.
Hope you had fun!
Honey Mustard Salmon
Salmon is seared with a honey mustard sauce that also serves as a glaze. Serve with mashed potatoes and asparagus that have been seared!
|five minutes to prepare
10 minutes for cooking
period: 15 minutes
portions: 4 portions
- 4 salmon fillets skin on or off
- 1 tablespoon oil for cooking
honey mustard glaze:
- ¼ cup cider vinegar
- ¼ cup dijon mustard
- 1 garlic clove minced
- ¼ cup honey
- ¼ cup canola oil or other natural flavored oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon seeded mustard
- Sauce made of honey and mustard should be thoroughly mixed.
- Put the salmon in a bowl or a bag with a zipper. Include 1/4 cup of sauce. Blend to coat. A marinade is not necessary.
- In a skillet, heat the oil over medium heat. When the fish is deep golden, add it and simmer for 3 to 4 minutes. Cook for 3 to 4 minutes on the opposite side after turning. Place on serving trays.
- Add the remaining Sauce and the seeded mustard. Mix by shaking. Over salmon, dish out.
Any excess sauce should be kept for salad dressing!
Calories: 475 | Carbohydrates: 18g | Protein: 34g | Fat: 28g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 543mg | Potassium: 876mg | Sugar: 17g | Vitamin A: 70IU | Vitamin C: 0.5mg | Calcium: 29mg | Iron: 1.7mg