Enjoy a quick and easy honey mustard salmon baked and ready in under 30 minutes. With a delicious sauce of garlic, honey and mustard for mustard lovers!
I guess people love an easy salmon recipe. My honey garlic salmon does really well and I can’t figure out if it’s the five-ingredient ease of it, or if it’s because people just love salmon. Or maybe it’s the honey garlic sauce. It could be all three.
So in the interest in being fair and assuming people like five-ingredient recipes and salmon, since I posted honey mustard chicken awhile back (which was so, so very delicious by the way. I stole all the skins), today I’m making the salmon version.
This seafood version also only has you guessed it: one, two, three, four, five ingredients. Salmon, mustard, whole grain mustard, honey and garlic. Easy, huh?
If you’re interested in the honey garlic series, I have a crispy version, a seared and baked thigh version, a salmon version, a slow cooker version and an Asian-inspired roast version. It’s been a fun series!!! More to come. Meanwhile, since I seem to love honey combo anything, here’s a pic for you of glorious runny honey.
HONEY MUSTARD SALMON TIPS AND TRICKS
Back to the recipe, the trick with salmon is deciding if you want a crispy, crusty seared top or not before baking. And then knowing how long to bake based on how thick your fillet is. If you like the seared tops, just pan-fry the top of the salmon once it’s been generously covered in whole grain mustard to caramelize it a little before baking. One to two minutes should be enough time. If you don’t want any sort of oil involved to stay healthy, skip the searing!
Then it’s baking. The rule of thumb is to cook for about 10 minutes per inch of thickness which is measured from the salmon fillet’s thickest point. That would be the middle. There’s really not much else to say about this recipe. Combine the sauce ingredients, baste it on the salmon tops or seared part and bake, bake, bake!
A good way to tell if you’ve overcooked it is to watch for the weird white stuff that forms on the sides. Too much white stuff = overcooked! Or you could use a meat thermometer to take out the guesswork. Cook it until the salmon reaches an internal temperature of 145˚F.
And that’s all there is to it. Enjoy this salmon recipe! If you own an air fryer, try out this 8-minute version of air fryer honey mustard salmon.Print
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