Roasted Salmon with Sweet-n-Hot Mustard Glaze
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1036
- Total Fat
- 60
- Saturated Fat
- 13
- Carbohydrates
- 40
- Dietary Fiber
- 2
- Sugar
- 35
- Protein
- 83
- Cholesterol
- 218
- Sodium
- 1151
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.