Roasted Salmon with Sweet-n-Hot Mustard Glaze

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Cooking spray
  • 3 1/2 pounds salmon fillets or steaks, skin on and pin bones removed (by your fish guy or you can do it using tweezers)
  • Salt and freshly ground black pepper
  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 2 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon hot mustard powder
  • 1 teaspoon garlic powder
  • 2 tablespoons chopped fresh dill
Directions
  • Preheat the oven to 400 degrees F.

  • Coat a shallow baking dish with cooking spray. Season both sides of salmon with salt and pepper. Place salmon in prepared baking dish.

  • In a medium bowl, whisk together the Dijon, honey, water, lemon juice, mustard powder, and garlic powder. Remove 1/2 cup of the mustard sauce and set aside. Pour the remaining sauce over the salmon fillets in the pan. Roast the salmon, uncovered, until fork tender, about 15 minutes.

  • Stir the dill into the reserved mustard sauce. Serve 1/3 of the roasted salmon (4 fillets, each about 4 ounces after cooking) with the dill-spiked mustard sauce spooned over the top. Refrigerate the remaining salmon up to 3 days or freeze for up to 3 months; thaw it completely in the refrigerator or microwave for 3 to 5 minutes on LOW before using.


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