Best 7 Salmon With Hot Mustard Glaze Recipes

MUSTARD-GLAZED SALMON

Steps:

• Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
• Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.

EASY HONEY MUSTARD SALMON RECIPE (TWO WAYS)

Steps:

• To cook in the oven, heat the oven to 375 degrees F and position a rack in the middle. To grill, heat a gas grill to medium high (about 400 degrees F).
• Pat the salmon fillet dry. Season with salt on both sides.
• Prepare the honey mustard sauce. In a small bowl, whisk together the honey mustard sauce ingredients (whole grain mustard, honey, extra virgin olive oil, minced garlic, smoked paprika, cayenne and black pepper).
• To Bake. Place the salmon on a lightly oiled sheet pan or baking dish (if using salmon with skin on, place the salmon skin side down in the dish). Spread the honey mustard sauce evenly over the surface of the salmon. Cover with aluminum foil and bake for 15 to 20 minutes. Uncover and place under the broiler for 2 to 3 minutes.
• To grill. Place the salmon (already seasoned with salt) on a large, lightly oiled piece of aluminum foil. Spread the honey mustard sauce on top of the salmon. Fold both sides of the foil over the salmon and tightly close it at the top. Place on a medium-high gas grill. Cover and let cook for about 10 to 12 minutes (grill time will vary depending on the thickness of your salmon, begin to check earlier in the process). Open the top of the foil up so the fish is exposed (lots of hot steam with be released, so be careful). Continue cooking about 3 minutes or so on the grill.
• To serve. Remove from the heat. Squeeze a bit of fresh lime juice and garnish with parsley. Enjoy!

HONEY-MUSTARD GLAZED SALMON

Steps:

• Place fillets, skin side down, on a greased baking sheet. In a small bowl, combine the brown sugar, mustard, honey and salt; spoon over salmon. , Broil 3-4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork.

SALMON WITH BROWN SUGAR AND MUSTARD GLAZE

Steps:

• On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
• Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.

ROASTED SALMON WITH SWEET-N-HOT MUSTARD GLAZE

Steps:

• 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.

SALMON WITH HOT MUSTARD GLAZE

Steps:

• Heat oven to 250 degrees. In a small bowl whisk mustard, sugar and 1/2 cup water together. Set aside.
• Cut salmon into four uniform portions. Pat dry with paper towel. Heat 1 tablespoon oil in a heavy ovenproof skillet over high heat; skillet should be large enough to hold salmon without crowding. Add salmon skin side up, and sear quickly about 2 minutes, until it can be lifted easily with a spatula without sticking. Turn, and sear about 2 minutes skin side down. Thickest part should still be raw in center.
• Brush top of salmon with remaining olive oil and then with mustard mixture. Place in oven about 20 minutes, until medium-rare in center. (An instant-read thermometer inserted in thickest part should register 100 to 110 degrees.) Remove from oven, and serve.

SWEET GLAZED SALMON

Steps:

• Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
• Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.