Best Honey Mustard Salmon Fillet With White Wine Sauce Recipes

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EASY HONEY MUSTARD SALMON RECIPE (TWO WAYS)



Easy Honey Mustard Salmon Recipe (Two Ways) image

This honey mustard salmon recipe features perfectly flaky salmon fillet covered in a quick honey mustard sauce with fresh garlic, smoked paprika, and a pinch of cayenne. Slightly sweet, smokey and all sorts of delicious! You can bake this salmon in the oven or cook it on your grill (instructions for both provided below)

Provided by Suzy Karadsheh

Categories     Main Course

Number Of Ingredients 12

2 lb salmon fillet
Kosher salt
1/2 tsp Extra virgin olive oil
Lime wedges to serve
Parsley garnish
4 tablespoons whole grain mustard
2 tablespoons honey
2 tablespoons extra virgin olive oil
4 garlic cloves (minced)
1 teaspoon smoked paprika
½ tsp cayenne (optional)
½ tsp black pepper

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!

Nutrition Facts : Calories 292.1 kcal, Carbohydrate 7.3 g, Protein 30.7 g, Fat 15.1 g, SaturatedFat 2.2 g, Fiber 0.6 g, ServingSize 1 serving

HONEY MUSTARD SALMON



Honey Mustard Salmon image

One great thing about salmon is it is such a flavorful fish you can bake it very simply. It goes very well with mustard and honey.

Provided by Kate

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 20m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
4 salmon fillets
¼ cup Dijon mustard
2 tablespoons honey
4 teaspoons dried marjoram
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with olive oil.
  • Place salmon fillets on the baking sheet. Whisk mustard and honey together in a small bowl. Brush some of the mustard mixture all over the fillets, reserving some of the mixture in the bowl. Sprinkle marjoram, salt, and pepper over fillets.
  • Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes. Serve on warmed plates and top with the remaining mustard mixture.

Nutrition Facts : Calories 203.8 calories, Carbohydrate 12.1 g, Cholesterol 49.4 mg, Fat 7.3 g, Fiber 0.3 g, Protein 21.2 g, SaturatedFat 1.4 g, Sodium 466.8 mg, Sugar 8.6 g

OVEN ROASTED SALMON WITH HONEY-MUSTARD SAUCE



Oven Roasted Salmon With Honey-Mustard Sauce image

Roasting is one of the fastest and easiest ways of preparing salmon. Serve it up with this tasty honey-mustard sauce.

Provided by Lorrie in Montreal

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 salmon fillets or 4 salmon steaks
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 lime, zest of, grated
1 teaspoon fresh thyme, chopped

Steps:

  • Place the salmon fillet or steaks skin-side down on the prepared baking sheet.
  • Stir together the sauce ingredients and spoon or spread the mixture over the salmon.
  • Use either the lime zest or the fresh thyme.
  • Bake for 11-12 minutes per inch, until the fish flakes with a fork.
  • Use a thin spatula to remove the fish from the pan, and try to leave the skin behind on the foil.
  • Serve immediately.

SALMON WITH WHITE WINE MUSTARD SAUCE



Salmon With White Wine Mustard Sauce image

This sauce is an excellent complement to a nice salmon fillet. I make it over and over and it is always a hit.

Provided by nichols.kathy

Categories     Very Low Carbs

Time 24m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 teaspoon salt, divided
1/8 teaspoon black pepper
4 (6 ounce) salmon fillets (about 1 inch thick)
1 tablespoon butter, divided
3 tablespoons shallots, minced
2 tablespoons dry white wine
3/4 cup chicken broth
1 tablespoon Dijon mustard
3/4 teaspoon cornstarch
4 teaspoons tarragon, minced

Steps:

  • 1. Sprinkle 1/8 teaspoon salt and pepper over fish. Melt 1 1/2 teaspoons of butter in a large nonstick skillet over medium-high heat. Add fish and cook 7 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet and keep warm.
  • 2. Melt 1 1/2 teaspoons butter in skillet over medium heat. Add the shallots, and saute for 1 minute or until tender. Add wine, and cook for 30 seconds. Combine 1/8 teaspoon salt, broth, dijon mustard, and cornstarch, and stir with a whisk. Add to skillet, and bring to a boil. Reduce heat and simmer until reduced to 3/4 cup (about 1 minute). Spoon sauce over fish and sprinkle with tarragon.

Nutrition Facts : Calories 249.1, Fat 9.2, SaturatedFat 2.9, Cholesterol 95.2, Sodium 466.1, Carbohydrate 3.3, Fiber 0.3, Sugar 0.3, Protein 35.3

SALMON WITH WINE MUSTARD SAUCE



Salmon With Wine Mustard Sauce image

Make and share this Salmon With Wine Mustard Sauce recipe from Food.com.

Provided by BakinBaby

Categories     Very Low Carbs

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

6 salmon fillets
2 tablespoons butter
2 tablespoons olive oil
2 teaspoons lemon juice
1/4 cup shallot (minced)
6 ounces white wine
1/2 cup cream
3/4 teaspoon stone ground mustard
1/4 cup green onion (chopped fine)
1/4 cup parsley (fresh, chopped-optional)
sea salt
grape tomatoes (if desired for garnish)
parsley sprig (if desired for garnish)

Steps:

  • Prepare Wine Mustard Sauce by lightly sauteing shallots in butter, add wine and reduce until nearly evaporated, add cream; cook until thickened (about 4 min.); add mustard, green onions and parsley; season with salt to taste.
  • You can start baking the fish about half way though starting the sauce.
  • Place salmon fillets in baking pan, brush with butter, oil and lemon juice mixture.
  • Bake at 400 for 15 minute or until flesh flakes easily and is no longer translucent.
  • Ladle a serving of sauce on individual serving plates; arrange baked fillets on sauce, garnish with pear tomatoes and parsley sprigs.

BAKED SALMON WITH HONEY MUSTARD SAUCE



Baked Salmon with Honey Mustard Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Four 6- to 7-ounce salmon fillets, skin-on
1/2 cup low-fat mayonnaise
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons finely chopped chives, plus additional for garnish
Kosher salt and freshly ground white pepper
Kosher salt and freshly ground white pepper

Steps:

  • Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
  • Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
  • Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.

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