Honey Mustard Salmon

October 27, 2011 · 0 comments

Adapted from Women’s Health Magazine

My kids go crazy for salmon. This preparation is particularly child-friendly because it’s a bit on the sweet side. I like to serve it with a slightly salty side for balance.

1 tablespoon unsalted butter, melted
1 tablespoon dark brown sugar
2 tablespoons Dijon mustard
1 tablespoon soy sauce
1 tablespoon grated fresh ginger
1 tablespoon olive oil
Kosher salt
Black pepper
4 – 6 oz. salmon fillets, with skin

Preheat oven to 400 degrees F.
In a small bowl, combine melted butter, brown sugar, mustard, soy sauce and ginger. Stir until blended then set aside.
Heat the olive oil over medium-high in a large, oven-proof skillet. While you wait for the oil to become hot, season the fish with salt and pepper.
Place the salmon in the hot skillet, skin side down. Cook until brown, about 3 minutes. Carefully turn the fish over so the skin side is down, then spoon about half the mustard and soy mixture over the fish. Place the entire skillet in the oven and allow fish to bake for about 5 minutes. The flesh should be firm and almost opaque. Remove the skillet from the oven, taking care not to burn yourself with the hot handle. Allow to rest for a couple minutes, then brush with the remaining mustard and soy mixture and serve immediately.
Quick Tips
1. I used jarred ginger for this recipe. Using fresh grated ginger root will give it a bit more tang, but it’s a lot more work.
2. How do you know which salmon in the case to choose? In short, avoid farmed. Go for wild-caught Alaskan, if possible.
3. It’s helpful to put an oven mitt over the hot handle of the skillet after you remove it from the oven. This is really the only way I can remember not to touch that hot handle (which retains its heat for a long time after coming out of the oven!

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

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