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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By I LUV PASTA
New Jersey
on August 18, 2011
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I agree with the review below. This recipe tasted exactly like "honey mustard" dumped on salmon. That being said, I didn't think it was the WORST combination in the world. I even enjoyed it a little! I don't think I'll make it again, but it was worth trying out once. I guess I prefer honey mustard for dipping my chicken fingers in, not for salmon!!!
By Kbrown45
on June 01, 2011
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Save 10 minutes on prep time by just dumping a bottle of Wishbone honey mustard salad dressing on your salmon! I was surprised by a reviewer's comment that compared this dish to a restaurant-quality entree, unless she was referring to Denny's (nothing against Denny's but we're not talking 4 stars here. Also, the sauce was sweet and overpowering, which might work for you if you really don't like salmon to begin with!
By robbee57_12390245
Lincoln Park, 70
on April 21, 2010
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I lost my taste for salmon several yrs ago, but decided to try it again for the family's sake, and I'm glad i did! Loved this recipe (I'm a hard critic and will use it as my go-to for salmon from now on. I can't wait to try it on family and friends.
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