Honey Mustard Salmon (3 Ingredients)
This Honey Mustard Salmon has rich, gourmet flavors and is easy to prepare with just 3 ingredients. It's perfect to pair with almost any side dish for the best 30-minute sheet pan dinner!
Equipment
- Sheet pan
Ingredients
- 1 side of salmon filet Note 1
- 3 tablespoons stone ground mustard
- 2 tablespoons honey
- 2 teaspoons coarse kosher salt
Optional Vegetables:
- 2 zucchini, or yellow summer squash Note 2
- 2 cups snap peas
- 1 tablespoon olive oil
- 1 teaspoon coarse kosher salt
- 1 teaspoon seasoning mix of your choice
Instructions
- Preheat the oven to 375°F. Line a baking sheet with a sheet of foil, or parchment paper.
- Place salmon filet, skin-side down, on prepared baking sheet.1 side of salmon filet
- Smear mustard and honey all over the fish. Then evenly sprinkle salt on top.3 tablespoons stone ground mustard, 2 tablespoons honey, 2 teaspoons coarse kosher salt
- If desired, add sliced vegetables around the salmon tossed with olive oil, salt and seasoning.2 zucchini, or yellow summer squash, 2 cups snap peas, 1 tablespoon olive oil, 1 teaspoon coarse kosher salt, 1 teaspoon seasoning mix of your choice
- Bake the salmon for 20-25 minutes, or until the internal temperature at the thickest part of salmon reads 140°F.
- Remove from oven, cover with foil and rest for about 5 minutes before slicing and serving.
Notes
Note 1: 1 side of salmon is about 2-3 pounds. You can choose either skin on, or skinless filet. Skin acts as an insulation, preventing the fish from overcooking. However, it comes out soggy and unappetizing.
Note 2: You can add any kind of quick cooking vegetables here. Here I used yellow summer squash and snap peas. Other options: asparagus, zucchini, baby carrots.
*Nutritional Information doesn't include vegetables.
Storing Tips:
- Store leftover honey mustard salmon and vegetables in an airtight container in the refrigerator for 3-4 days. Reheating Instructions:
It's very important to be cautious when reheating leftover salmon. Do so gently because it can quickly become overcooked and will taste dry and chalky. Here are three methods for success:
- Stovetop reheating method #1: Place the cold leftover salmon in a skillet drizzled with olive oil over medium heat. Cover with a tight-fitting lid and gently reheat until warmed through, about 5 minutes. If needed, add 2 tablespoons of water to give the salmon a little steam.
- Stovetop reheating method #2: Place the leftover cold salmon in a steamer basket, and steam for about 5 minutes, or until heated through.
- Microwave reheating method: Place the leftover salmon on a microwave-safe plate, cover it with a damp paper towel, and microwave at 70% power for 2 minutes.
- Store leftover honey mustard salmon and vegetables in an airtight container in the refrigerator for 3-4 days. Reheating Instructions:
It's very important to be cautious when reheating leftover salmon. Do so gently because it can quickly become overcooked and will taste dry and chalky. Here are three methods for success:
- Stovetop reheating method #1: Place the cold leftover salmon in a skillet drizzled with olive oil over medium heat. Cover with a tight-fitting lid and gently reheat until warmed through, about 5 minutes. If needed, add 2 tablespoons of water to give the salmon a little steam.
- Stovetop reheating method #2: Place the leftover cold salmon in a steamer basket, and steam for about 5 minutes, or until heated through.
- Microwave reheating method: Place the leftover salmon on a microwave-safe plate, cover it with a damp paper towel, and microwave at 70% power for 2 minutes.
Nutrition
Serving: 1salmon filetCalories: 295kcalCarbohydrates: 6gProtein: 38gFat: 12gSaturated Fat: 2gCholesterol: 104mgSodium: 944mgPotassium: 936mgFiber: 1gSugar: 6gVitamin A: 76IUCalcium: 27mgIron: 2mg
* Disclaimer: All nutrition information are estimates only.
