Heads up, I’m about to bombard you guys with salmon. I’ve been cooking up a bunch of different recipes over the last couple of months, and I just have to share all of them with you. Starting with this Honey Mustard Salmon. The juxtaposition of sweet & tangy, along with flavor and texture makes this dish interesting, yet delicious.
I had never tried whole grain mustard until I made this recipe. Now I always have a jar in the fridge as it’s so good, and the perfect way to add texture to a dish. This salmon is a go to meal in my house as it’s quick and easy. It’s also perfect for serving guests when you don’t have a lot of time. Pair it with some mashed potatoes and haricot verts for a fake-fancy meal!
I eat salmon a lot. A lot lot. So I always have some individually frozen pieces in the freezer. I love this whole foods brand. But you may use fresh salmon if you prefer. You can even try a salmon steak, or a different type of protein altogether- like chicken (if you eat it) or tofu. Now let’s get to that Honey Mustard Salmon recipe…
Honey Mustard Salmon
- Wash the salmon fillets with lemon juice and water, then pat dry with a paper towel. Lightly season the salmon with sea salt, black pepper, cayenne pepper and garlic powder.
- To make the honey mustard sauce, thoroughly mix the dijon mustard, grain mustard and honey in a small dish. Set aside.
- Heat a cast iron skillet or non-stick pan and add the olive oil. Place the salmon fillets in the pan skin down, and let cook for about 4 minutes until the skin starts to crisp.
- Flip the fillets and cook an additional 3-4 minutes. Turn the pan off and flip the fish back to skin side down.
- Pour the honey mustard sauce over the salmon and let the excess flow to the pan. Let the fish sit in the pan another 2-3 minutes to allow the heat from the pan to heat the sauce, and the flavor to merge with the fish.
- Serve hot and enjoy.
- Frozen salmon works just as well as fresh.
- You can swap out the protein for another type of fish, chicken or a vegan source such as tofu.