Salmon is a favorite around here. It’s rich, flavorful and oh so nutritious. They say you should eat fish twice a week. Salmon is definitely one of those nights in our house. I also love that it’s so fast and easy to prepare. Whatever flavor you want to give it, you can usually whip up a salmon entree in 20 minutes, no problem. Yes, please! (Also check out this 2-ingredient easy Italian baked fish for another easy seafood dinner. Or this Mediterranean salmon that’s ready in just 15 minutes!) Today we’re making Honey Dijon Salmon, which has a super tasty honey mustard dressing. I use a combination of Dijon and coarse grain mustard, cause I love the texture it adds. If you don’t keep coarse grain mustard on hand, you can go certainly with all Dijon mustard. All you do is stir the honey and mustard together, spread it over your salmon, top with a little bit of butter for extra flavor and richness and toss it in the oven. (Cooking fish in the oven, versus stovetop, is my preferred method. I find it doesn’t stink up the kitchen this way.) This recipes uses on-hand ingredients for those nights when you don’t want to think too hard about dinner. But still want it to taste like you thought real hard. You’ll fool everyone with this one!
Ingredient Notes:
Salmon - I prefer wild salmon because it has more flavor and is a tad healthier than farmed salmon, but either will work. Just make sure your salmon is completely thawed if it’s been frozen. Coarse Grain Mustard - This adds great texture, but you can swap in more Dijon mustard if you don’t have any. Honey - This is my go-to, but I think the recipe would work well to swap in pure maple syrup as well. Butter - Adding a small pat or two of butter on top of the salmon to melt down while it bakes in the oven adds great flavor and richness. Feel free to add extra!
I usually serve this salmon with my fast farro and veggie salad. An easy, complete dinner, ready in no time. It would also go great with roasted or baked potatoes and a simple side salad or steamed vegetable. Or do a brown rice pilaf and some sautéed spinach. Very versatile! Last thing, what to do with any leftovers. Leftover seafood doesn’t keep and reheat all that well, so I prefer to enjoy this the night it’s made. If you have leftovers, however, you can store them in a covered container for up to 2 days. You can flake the salmon and reheat it or make it part of a salad or grain bowl. Yum! Dinnertime stress no more. Just add this easy salmon recipe to the regular rotation. Enjoy! XO, Kathryn Mustard: I like the texture that the coarse grain mustard adds, but you can sub more Dijon mustard if you don’t have it. Yield: This recipe is written for 2 people, but can easily be doubled or tripled if you’re feeding more people.
