Garlic Honey Mustard Salmon
This Garlic Honey Mustard Salmon is big on flavor, but incredibly simple to make. The flaky salmon and sticky, sweet and garlicky sauce are a perfect pairing that makes this dish a real crowd pleaser. This salmon is Paleo, Grain Free, Dairy Free and Specific Carbohydrate Diet Legal.
WHY YOU WILL LOVE THIS GARLIC HONEY MUSTARD SALMON
- Ready in less than 25 minutes, this salmon couldn’t be any easier to make!
- The sauce is the perfect combination of sweet, slightly spicy, sticky and packed with garlic
- As the salmon cooks the sauce becomes sticky and coats all sides of the salmon, so you will get lots of flavour in every bite.
- The salmon is cooked on a tin foil lined baking sheet pan which means cleanup takes just seconds!
- This is a real crowd pleasing dish! You can easily double it to feed more people and everyone will love it.
WHAT YOU NEED TO MAKE THIS GARLIC HONEY MUSTARD SALMON
- Salmon – you can use either a side of salmon, or individual fillets. Look for fresh salmon that hasn’t been previously frozen.
- Honey – either honey or maple syrup works
- Garlic – don’t use the jarred stuff, the flavour isn’t nearly as good
- Lemon – either freshly squeezed or bottled works!
- Dijon Mustard – although I prefer using Dijon mustard in this recipe, you could also try making this with hot mustard or grainy mustard
- Chili Powder- this adds a nice understated kick. I wouldn’t recommend adding any more otherwise it may overpower the other flavours of the sauce
- Paprika – use smoked or regular.
- Parsley – a nice refreshing garnish. If you don’t have fresh parsley, dill would also work.
SHOULD I LEAVE THE SKIN ON? OR TAKE IT OFF?
It’s completely up to you! I find that cutting the skin off the salmon when it is raw is a big hassle and not worth the effort. If you can buy salmon without the skin then great, otherwise wait until after its cooked to lift the salmon from the skin using a spatula.
CAN I USE PARCHMENT PAPER?
Aluminum (tin) foil is best for this recipe because you can scrunch it up around the salmon and keep all of the sauce contained. Unfortunately parchment paper will not work as well at keeping the sauce around the salmon as it cooks. If you do not have any aluminum foil then I recommend using a dish that the salmon can fit into very snugly and lining it with parchment paper (the tighter the squeeze the better!).
HOW TO TELL WHEN THE SALMON IS DONE COOKING
There are a few different ways to check if the salmon is cooked. For the most accurate results, use a thermometer and test the thickest part of a fillet. You are looking for a reading of 140 degrees Fahrenheit (slightly undercooked) as the salmon will continue to cook once removed from the pan and reach 145 degrees (done) within a few minutes of resting. Another way to check whether the salmon is cooked is by using a sharp knife and cutting into the thickest part of a fillet. The salmon is ready when it flakes and is slightly translucent still in the middle.
WHAT TO SERVE WITH THIS SALMON?
This salmon is incredibly versatile and can go with just about anything. If you are short on time then serve it with a big salad, or over cauliflower rice. I like to serve it with a few different vegetable sides including roasted broccoli, grilled asparagus or roasted fennel.
CAN I MAKE THIS IN ADVANCE?
To ensure that you have perfectly cooked, moist and flaky salmon, I would recommend only cooking it right before eating. If you prefer to do some prep in advance, the sauce can be made the day before and stored in the fridge, so it simply needs to be poured over the salmon and baked in the oven before eating.
WHAT ABOUT LEFTOVERS?
Leftovers will last for 3 days in the fridge. To reheat the salmon place it on a baking tray and bake it in the oven for 10 minutes at 300 degrees Fahrenheit (150 degrees Celsius) until just warmed through or in a skillet on medium heat. While you can use a microwave to reheat the salmon, I find that it has a tendency to very quickly dry it out. I like flaking any leftover salmon and adding it to a salad, it’s absolutely delicious enjoyed on lettuce with cucumber, tomatoes, pumpkin seeds and a light olive oil and balsamic vinegar dressing.
Here are a few more salmon recipes that you might enjoy…
- Pistachio Crusted Salmon
- 12-Minute Herb & Mayo Salmon
- Orange Salmon
- Spicy Baked Salmon
- Blackened Salmon with Green Sauce
- Easy Spinach Stuffed Salmon
- Salmon Nicoise Traybake
- Coconut Ginger Salmon
- Sheet Pan Teriyaki Salmon
- Sesame Salmon
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Garlic Honey Mustard Salmon
- 1 side salmon
- 5 cloves garlic minced
- 1/4 cup honey
- 1/4 cup dijon mustard
- 2 tbsp lemon juice
- 1 tbsp melted ghee or butter
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1 tbsp parlsey garnish
- Preheat the oven to 350º Fahrenheit (175º Celsius) and place the side of salmon on a aluminum foil lined baking sheet. Make sure there is enough excess aluminum foil to scrunch it into a wall surrounding the salmon.
- In a bowl whisk together the garlic, honey, dijon mustard, lemon juice, melted butter or ghee, salt, pepper, chili powder and paprika. Spoon the sauce over the salmon. Bake the salmon in the oven for 15 minutes.
- After 15 minutes, remove the salmon from the oven and turn the oven to broil. Spoon any of the excess sauce from around the sides back over the top of the salmon and then return it to the oven to broil for 2 minute. Garnish with parsley before serving
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