Sweet Mustard Glazed Salmon Fillets Recipes

MAPLE MUSTARD SALMON FILLETS

Steps:

• Preheat oven to 400˚F.
• Line a baking sheet with parchment paper or foil.
• Place the salmon fillets on the baking sheet and season with salt and pepper, using ¼ teaspoon of salt for each fillet and a crack or two of black pepper. Set aside.
• In a mixing bowl whisk together the mustard, mayonnaise, and maple syrup.
• Brush the mustard mixture over the salmon fillets.
• Bake for 13 to 16 minutes, or until cooked through. Cooking time depends on the size and thickness of the fillets. Salmon is cooked through when the fish flakes easily, and when the internal temperature registers at 140˚F. Use an instant read thermometer to check for doneness.
• Remove from oven.
• Garnish with parsley 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!

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.

SWEET MUSTARD SALMON

Steps:

• Place salmon on a 15x10x1-in. baking pan coated with cooking spray. Drizzle with lemon juice; brush with mustard. Sprinkle with brown sugar., Bake, uncovered, at 375° for 12-15 minutes or until fish flakes easily with a fork.

SWEET & SPICY GLAZED SALMON

Steps:

• Combine the brown sugar, mustard, soy sauce, paprika, ginger and oil in a small saucepan. Bring to a boil. Cook and stir until brown sugar is dissolved., Place salmon skin side down on a greased broiler pan. Sprinkle with pepper and salt., Broil 6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork, brushing glaze over salmon during the last 1-2 minutes of cooking.

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.

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 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.

HONEY MUSTARD GLAZED SALMON FILLETS

Steps:

• In an oiled shallow baking dish, combine lemon juice, Dijon, honey, and lemon zest. Stir together. Season both sides of salmon fillets with salt and pepper and place in the baking dish. Flip salmon to coat in glaze. Bake immediately or cover with plastic wrap and refrigerate for up to 3 hours.
• When ready to cook, preheat oven to 400 degrees F. Bake 10 minutes or until fish is fork-tender.

BROWN SUGAR-GLAZED SALMON

Steps:

• Preheat oven to 425°. Cut salmon into 4 portions; place in a foil-lined 15x10x1-in. pan. Sprinkle with salt and pepper. Roast 10 minutes. Remove from oven; preheat broiler., In a small saucepan, mix remaining ingredients; bring just to a boil. Brush over salmon. Broil 6 in. from heat until fish just begins to flake easily with a fork, 1-2 minutes.

GLAZED SALMON FILLET

Steps:

• In a small bowl, combine the first five ingredients. Remove 1/2 cup to a saucepan; simmer until heated through. Set aside remaining mixture for basting. , Sprinkle salmon with lemon-pepper. Moisten a paper towel in cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Place salmon on grill with skin side down. , Grill, covered, over medium heat for 5 minutes. Brush with the reserved brown sugar mixture. Grill 10-15 minutes longer, basting occasionally. Serve with the warmed sauce.

SALMON WITH BROWN SUGAR GLAZE

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
• Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
• Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

SWEET MUSTARD-GLAZED SALMON FILLETS

Steps:

• Preheat oven to 400 degrees.
• In a shallow baking dish, mix together the lemon juice, mustard, brown sugar and cumin.
• Season both sides of the salmon fillets with salt and pepper to taste; place the salmon in the baking dish, turning to coat with the mustard mixture.
• Bake 10 to 15 minutes or until the fish flakes easily with fork.

SWEET MUSTARD-GLAZED SALMON FOR THE GRILL

Steps:

• Mix melted butter, brown sugar, and mustards together.
• Let mixture sit in a cool place for a few minutes to firm up.
• Rinse salmon and dry with paper towels so glaze will adhere.
• Spread glaze on both sides of salmon filets.
• Grill salmon, turning once, for about 5 minutes per side or until done to your liking.

BALSAMIC-GLAZED SALMON FILLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
• Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
• Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
• Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.