Honey Mustard Salmon
Elevate your next meal with this flavorful Honey Mustard Salmon with the exquisite blend of Dijon mustard, hot honey, and tender flakey salmon. Perfect for weeknight dinners or impressing guests.
Ingredients
For the salmon:
- 2 quality skin-on salmon fillets about 6 ounces each
- Coarse sea salt or kosher salt to taste
- Freshly ground black pepper to taste
- 2 1/2 tbsp Dijon mustard
- 1 ½ - 2 tbsp hot honey but only if you already have it - if not sub with regular honey , you can use another sticky liquid sweetener of your choice (sugar-free maple syrup, allulose etc. for a lower sugar / lower carb option)
- 1/2 tsp coconut aminos gf Tamari or low-sodium soy sauce
- 1 tsp garlic powder
- 1/2 tsp paprika
- ¼ tsp lemon pepper leave out if you don’t already have it
- oil spray
For the optional vegetables:
- 1 head of broccoli or 1 bunch of trimmed green beans, , washed and dried
- 1 ½ tbsp avocado oil or olive oil
- 1/2 tsp kosher or coarse sea salt , or to taste
- 1/4 tsp ground black pepper , or to taste
- 1 tsp garlic powder
- ¼ tsp paprika
- Fresh lemon juice
- 1/2 tbsp grated Parmesan cheese dairy-free or regular
- Tiny pinch red pepper chili flakes
Garnish:
- Finely chopped parsley
- Finely chopped dill
To serve
- Lemon wedges
Instructions
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Marinate salmon:
Pat salmon dry with a paper towel. Season with salt and cracked black pepper. In a small bowl, mix together the mustard, honey, coconut aminos and garlic powder. Spoon or brush the sauce onto the salmon and spread evenly to coat each filet. Sprinkle each filet evenly with paprika. Let the salmon marinate while you prepare the vegetables (or longer if desired for more flavor).
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For the optional vegetables:
Meanwhile, chop the broccoli into florets or trim the green beans. Add them to a mixing bowl and drizzle with oil, salt, garlic powder, black pepper, and paprika. Toss to coat well, ensuring that the tops of the florets are well-oiled to avoid burning.
If your air fryer requires preheating, preheat the air fryer to 380 F. Add the vegetables to the air fryer basket, spreading into an even layer (cooking in batches as needed). Air fry at 380 F for 5 minutes.
Open the basket, and shake or toss the vegetables and air fry again for another 4 to 8 additional minutes, until crispy on the outside with some nicely charred / browned pieces. (Cooking time will vary depending on the air fryer model - keep an eye on them while cooking to avoid overcooking / burning.)
Once the vegetables are done, squeeze with lemon juice, sprinkle with parmesan and red pepper chili flakes. Transfer to a serving bowl or dish.
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Cook salmon:
Skillet Method: Heat a cast iron pan or skillet over medium high heat and add oil. Once the pan is hot, carefully place the salmon skin side up (flesh side down) into the pan and allow to sear for 3-4 minutes, until nicely browned. Carefully flip the salmon and cook for 3-4 more minutes or until the salmon is cooked to your preferred doneness.
Air Fryer Method: Preheat your air fryer to 400°F. Add the salmon in a single layer to the air fryer basket and air fry for 7-8 minutes (or more) depending on the thickness of your salmon.
Oven Method: Preheat the oven to 400F. Place salmon on a parchment-lined baking sheet or baking dish and cook for 9-11 minutes, (or more depending on the thickness of the salmon) until the salmon is just done and starts to flake easily. Turn the broiler on high and broil the salmon for another 1 - 1 ½ minute (watching carefully so that it doesn’t burn), until there are a few brown / charred spots if desired.
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Garnish salmon with chopped herbs and serve with the air fried vegetables and lemon wedges.