Baked Honey Mustard Salmon
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
234 kcal
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Course
Main Course
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Cuisine
American
Baked Honey Mustard Salmon
Description
Baked Honey Mustard Salmon highlights a skin-on salmon fillet coated in a sauce blending honey, whole Dijon mustard, coconut oil, and lemon juice. The fish is arranged on lemon slices which infuse subtleties of citrus into the cooking process. Baking at 375°F gently cooks the salmon through, retaining a moist interior, while finishing under the broiler enhances the sauce with golden caramelization. The combination of honey and mustard provides a balanced sweet and tangy glaze that complements the rich salmon without overpowering it.
The texture of the cooked salmon is tender and flaky, lifted by the citrus and fresh parsley garnish which introduces a fresh herbal touch. This recipe suits home meals needing a flavorful yet manageable protein. It pairs well with roasted vegetables, rice, or light salads.
Notes suggest the recipe is adaptable: other oils like olive or avocado can replace coconut oil, and maple syrup can be substituted for honey. Leftovers can be refrigerated up to three days or frozen for three months, then reheated carefully.
Ingredients
- 1 pound salmon skin-on, fillet
- 1 large lemon
- 1 tablespoon parsley optional for garnishing, finely chopped, fresh
For sauce:
- 1 tablespoon coconut oil melted
- 2 tablespoons honey
- 3 tablespoons Dijon mustard whole
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste, freshly ground
Instructions
- Preheat the oven to 375°F.
- Whisk all the sauce ingredients (1 tablespoon coconut oil, 2 tablespoons honey, 3 tablespoons whole Dijon mustard, 2 tablespoons lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper) into a bowl and set aside. Slice the 1 large lemon into thin rounds and finely chop the parsley.
- Add a layer of sliced 1 large lemonemons to a baking dish. Place the 1 pound salmon fillet on top.
- Pour 2/3rd of the sauce over the salmon. Rub until well coated. Bake for 15 minutes, or until salmon is cooked through.
- Pour the remaining 1/3rd cup of the sauce and broil for about 2-3 minutes more, until nicely golden brown.
- Garnish with 1 tablespoon finely chopped fresh parsley and serve.
Notes
- Use olive oil, grape seed oil, or avocado oil as substitutes for coconut oil if preferred.
- Maple syrup can replace honey in the sauce.
- Salmon fillet can be substituted with other fish types as desired.
- Fresh lime or bottled lemon juice can be used instead of fresh lemon.
- Store leftovers in the refrigerator for up to 3 days or freeze, wrapped carefully, for up to 3 months.
- Reheat leftover salmon gently in the microwave to avoid drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 418mg | 17% |
| Potassium | 629mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 22mg | 24% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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