Honey Mustard Salmon

Sweet, Tangy, with just a little kick of heat, honey mustard salmon is quick, easy, and absolutely delicious.

Whether you are reading this during the holidays and seeking a delightful protein-focused dish to entertain with, or it’s the middle of summer, and you need something quick, THIS is the dish for you. This honey mustard salmon can be prepared in under 30 minutes, making it a fantastic option for a solo dinner, a dinner for two, a large crowd, or a family. The process is as easy as make the sauce, roast, and enjoy.

*This post is sponsored by Local Hive Honey^TM, as always, all thoughts and opinions are my own. Thank you for your support!

THE HONEY MUSTARD SAUCE

Let’s be honest; the entire success of this dish hinges on the honey mustard sauce. This slightly sticky sauce combines sweetness from honey, a touch of acidity from Dijon mustard, and a small kick from chili flakes. It is safe to say this isn’t the honey mustard you are used to dipping nuggets in. I express this in a lot of my posts, but when a dish is this simple it is important to use good quality ingredients. It is a similar concept when you cook with wine, the better tasting wine the better tasting the dish will be. In this case we are talking about honey.

You can go through any of my honey focused posts and see I am a big advocate for Local Hive Honey^TM. Their honey is not only raw and unfiltered, but a single taste confirms their unwavering commitment to quality. My favorite part though, the variety. Each one of their 23+ varietals has a different flavor profile. As someone who has sampled a dozen different varietals, I can attest that each one is truly unique and special. Whether you’re using honey for baking, adding it to your tea, or incorporating it into savory cooking, Local Hive HoneyTM has the perfect honey to meet your needs.

Too many options? Local Hive Honey^TM has 7 curated gift boxes plus offers honey lovers a chance to build their own custom honey flight. Each of their curated gift boxes features three unique local honey blends from around the country, allowing you to taste and compare authentic flavors side-by-side. These make great gifts, or can truly be a treat yourself moment. To order or learn more about their gift boxes and their honey as a whole visit www.LocalHiveHoney.com.

WHAT YOU’LL NEED FOR HONEY MUSTARD SALMON

• Salmon – You have two options here. The first is to purchase salmon fillets, as shown in the photographs. This is an excellent choice if you are cooking for yourself, a few people, or if you prefer pre-portioned salmon. Fillets can be bought either fresh or frozen, with the latter requiring advance thawing. Just ensure you pat them dry before seasoning. If you are cooking for a family or need larger portions, the second option is to buy a side of salmon, the cut before it’s butchered into fillets. Treat this cut the same way you would individual pieces.
• Honey – See above.
• Dijon Mustard – Do not substitute this with another type of mustard, and please whatever you do avoid using yellow mustard. As mentioned earlier, opt for a good Dijon mustard, as it constitutes about half of the sauce. I prefer Maille, but Grey Poupon is also an excellent choice
• Garlic – Fresh only!
• Chili Flakes – A added kick of heat. If you are sensitive to heat reduce the amount or completely omit.
• Paprika – The recipe calls for a sweet paprika vs. a smoked or spicy paprika.
• Parsley – Fresh only!
• Butter
• Olive Oil – and/ or a cooking spray to prevent the salmon skin from sticking to the pan. I find the combo a sure fire way to get the skin crispy while preventing sticking.

HOW TO MAKE HONEY MUSTARD SALMON

Mix & Make the Honey Mustard – In a pan over low heat melt the butter. Once melted add in the minced garlic and cook until soft and fragrant approx. 2-3 minutes. In a bowl mix the honey, Dijon mustard, sautéed garlic, paprika, and chili flakes.

*Why did we sauté the garlic in advance? Cooking the garlic in butter beforehand and then adding it to the honey mustard allows for a subtle, not sharp, garlic flavor throughout the sauce. Skipping this step may result in sharp bites of garlic in the final dish.

Prep the Salmon – Thoroughly grease a sheet pan with cooking spray and/or olive oil. Place the salmon flesh side up and season with a generous pinch of salt. Spoon the honey mustard over each piece of fish. Avoid getting the sauce on the pan; while it’s okay, the sauce may burn on the pan.

Bake then Broil – Roast in a 375-degree oven for 14-17 minutes, depending on the thickness of the fish. In the final minute turn the oven on broil and cook for an additional minute. Top with fresh minced parsley for brightness in flavor and serve.

HOW TO SERVE

Need some inspiration and side dishes on what to serve with this quick and easy salmon? See below for some equally easy sides.

• Mashed Potatoes
• Rice – This salmon is great over my everyday Vermicelli Rice. It’s buttery, quick, and easy, providing a perfect blank canvas to complement the sweet and tangy fish.
• Micro Greens – It sounds weird, but toss some micro greens with some salt, drizzle of olive oil, a splash of lemon juice and you have a fresh citrus forward, and potentially slightly bitter (in a good way) side dish. If you want to beef this up add a handful of arugula

STORING/REHEATING

I am not the biggest fan of seafood leftovers; however, this honey mustard salmon can be stored in the refrigerator for 1-2 days MAX. When ready to reheat pop in a 350-degree oven until it is warmed throughout.

Looking for another salmon dish? Check out the below!

Steamed Salmon with Lemon and Capers
Creamy Garlic Herb Salmon
Cilantro Chimichurri Salmon Bowl