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Salmon in Honey Mustard Sauce

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I think its safe to say that everyone loves salmon and if you are not apart of that everyone, then oh well. LOL There are so many different ways to make salmon, grilling, broiling, oven baked and pan searing. Not to mention a ton of ways to marinated and season. I stepped out of my usual salmon marinate comfort zone and decided to give this homemade honey mustard a try. I won’t lie I was nervous! This was my first time buying a whole slab of salmon which cost me $30 bucks!! I would have been sooooo mad if it didn’t come out good, lol. I would have still eaten it though, damn that lol Anyway give this a try, its fast, easy and tasty! Once its cooked you can eat on this for 3 days. It tastes even better the next day.

Salmon with Homemade Honey Mustard Sauce

Try this delicious homemade honey mustard sauce your salmon. This Honey Mustard Salmon recipe in a homemade honey mustard sauce that is super delicious (and easy to adapt if you like to go heavier on the honey or mustard side). It can also be cooked quickly and easily in the oven or on the grill, the choice is yours. 

  1. HONEY MUSTARD SAUCE INGREDIENTS:

    1/3 cup whole grain mustard 

    1/4 cup honey

    4 cloves garlic, peeled and minced

    2 tablespoons fresh lemon juice

    1/4 teaspoon smoked paprika

    1/4 teaspoon Kosher salt

    1/8 teaspoon black pepper

    TO MAKE THE HONEY MUSTARD SAUCE:

    Whisk all ingredients together in a small bowl until combined.

  2. A 2-pound side of salmon, boneless and skinless or leave skin on. Up to you. 

    1 tablespoon finely chopped fresh parsley leaves

  3. Heat oven to 375°F. Or heat a grill to medium heat.

    Prepare your honey mustard sauce as directed above.

    Line a large baking sheet with a large sheet of aluminum foil. Mist the foil with cooking spray, then lay out the salmon in the middle of the foil.

    Spoon the honey mustard sauce on top of the salmon, and spread it around evenly so that it covers the top of the salmon.

    Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. (If your sheet of foil is not large enough, just place a second sheet of foil on top and fold the edges so that it forms a sealed packet.)

    To Cook In The Oven: Bake for 20 minutes, or until the salmon is almost completely cooked through. 

    Remove the salmon from the oven and carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Change the oven setting to broil, then return the fish to the oven and broil for 5 minutes. (Be sure to watch your salmon while broiling)

    Remove salmon from the oven or grill. Sprinkle the top of the salmon evenly with parsley, and serve immediately.

  4. To Cook On The Grill: Carefully transfer the packet of salmon to the grill, and grill for 12-14 minutes, or until the salmon is almost completely cooked through. (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.) Carefully open and pull back the aluminum foil so that the top of the fish is completely exposed. (Be careful, lots of hot steam will be released!) Continue cooking for 3-4 minutes, until the fish is cooked through.

    Remove salmon from the oven or grill. Sprinkle the top of the salmon evenly with parsley, and serve immediately.

If you choose to leave your skin on and you like your skin crispy like me you can opt to pan sear on the skin side after you remove it from the oven.

Also, you may want to double the sauce, not necessary but I always say more is better in regards to the sauce. You can add more sauce right before you broil the salmon. 

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