Salmon Honey Mustard

Ingredients

• 567 g (1 1/4 lb)boneless, skinless salmon, cut into 2 or 4 pieces
• 15 ml (1 tbsp)butter
• 15 ml (1 tbsp)honey
• 15 ml (1 tbsp)Dijon mustard
• 12.5 g (1 tbsp)sugar
• 3.75 ml (1/4 tbsp)sea salt
• 3.75 ml (1/4 tbsp)granulated garlic

Instructions

1. 1

   Mix the seasoning

   Stir the sugar, sea salt and granulated garlic together in a bowl.

2. 2

   Mix the drizzle

   Combine the honey and Dijon mustard in a small bowl, then set aside.

3. 3

   Melt the butter

   Melt the butter.

4. 4

   Prepare the tray

   Set the salmon on a foil-covered sheet pan sprayed with cooking spray.

5. 5

   Season the salmon

   Brush the salmon with the melted butter and sprinkle over the seasoning mixture.

6. 6

   Broil the salmon

   Preheat the grill, then put the salmon on the second rack from the top. Broil for 10 minutes, until golden brown with a few slightly blackened spots.

7. 7

   Finish and serve

   Transfer the salmon to serving plates and drizzle with the honey-mustard mixture.

What is honey mustard salmon?

This is a simple broiled salmon dish with two layers of flavour: a buttery garlic seasoning and a honey-Dijon dressing added just before serving. Honey and mustard are a familiar sweet-and-sharp pairing; the recipe does not specify a particular regional origin.

The quick method suits a weeknight meal, while the browned top gives the salmon a little contrast against its tender centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1277 calories, 0g protein, 8g carbs, 145g fat.

Salmon provides most of the protein and fat, while the butter adds more fat; the honey and sugar contribute most of the carbohydrates. Pair a portion with vegetables or salad for a plate with more variety.

The seasoning and drizzle

Dry seasoning: Mix the sugar, salt and granulated garlic evenly so each piece gets a balanced coating.

Honey mustard: Keep the honey and Dijon separate from the seasoning and add them after broiling. This preserves their bright, sweet-tangy flavour.

Getting the salmon ready

Cut size: The recipe allows 2 or 4 pieces, so choose portions of a similar thickness to help them cook evenly.

Butter coating: Brush the melted butter over the fish, then scatter on the seasoning. Use a light, even coating rather than piling it onto one area.

Broiling and doneness

Rack position: Use the second rack from the top, as specified, and keep an eye on the fish as it broils.

Colour: The method calls for 10 minutes, until the surface is golden with a few slightly blackened spots. Thickness and grill strength can affect how quickly the fish cooks, so check that it is done to your preference.

Serving the dish

Drizzle: Add the honey-mustard mixture after plating so it stays distinct from the browned surface.

Sides: Serve with vegetables, salad or potatoes to make a fuller meal. A crisp green vegetable is especially easy to pair with the sweet, tangy finish.

Timing and preparation

The stated total time is 20 minutes, and the broiling step takes 10 minutes. Have the seasoning and drizzle mixed before the fish goes under the grill so the final steps are quick.

The recipe does not give a separate oven temperature; preheat the grill (broiler) before cooking.

Recipe notes & tips

• Choose salmon pieces with a similar thickness so they cook at roughly the same pace.
• Mix the seasoning thoroughly before sprinkling it over the fish.
• Use foil on the sheet pan as directed and spray it with cooking spray to make serving easier.
• Keep a close eye on the salmon under the grill, especially as it begins to brown.
• Stir the honey and Dijon together just before serving if they have separated.

Variations

• Add lemon: Finish with a squeeze of lemon for a sharper note.
• Add herbs: Scatter chopped parsley over the plated salmon.
• Use wholegrain mustard: Swap the Dijon for wholegrain mustard for a more textured drizzle.
• Add black pepper: Include freshly ground pepper in the seasoning mixture.
• Serve with greens: Add steamed green vegetables alongside the salmon.

Common mistakes to avoid

• Uneven pieces: Different thicknesses can cook at different rates; group similarly sized pieces together.
• Uneven seasoning: A clump of garlic or salt can overwhelm a bite; mix the dry ingredients well first.
• Skipping the tray spray: Salmon may stick to the foil; spray the foil before adding the fish.
• Leaving the grill unattended: The surface can darken quickly; watch for the specified golden colour and slight black spots.
• Adding the drizzle too early: The recipe uses it at the end; pour it over the salmon after plating.

How to store

Refrigerate leftover salmon in a sealed container and eat within 2 days. Reheat gently until hot, or enjoy it cold; keep any leftover honey-mustard mixture covered and refrigerated separately.

Frequently asked questions