Time 30m Yield 4 servings Number Of Ingredients 7 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.
Time 40m Yield 4 Number Of Ingredients 8 Steps:
Preheat an oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray. Place the salmon fillets in a baking dish; pour the milk over the fillets. Allow the salmon to soak in the milk 10 to 15 minutes. Stir the bread crumbs and Parmesan cheese together in a wide, deep bowl. Beat the egg in a separate bowl until frothy. Remove the salmon fillets from the milk; shake the excess milk off the fish. Dip each fillet into the beaten egg and then gently press into the bread crumb mixture to coat; gently shake to remove the excess. Bake in the preheated oven, turning once, until the salmon flakes easily with a fork, about 15 minutes. While the salmon bakes, stir the butter, mustard, and honey together in a bowl; drizzle over the baked salmon to serve.
Time 30m Yield 4 servings Number Of Ingredients 7 Steps:
Preheat the oven to 375˚. Line a baking sheet with foil and lightly coat with cooking spray. Lay the salmon skin-side down on top. Set aside. Combine the mayonnaise, mustard, honey, chives and a pinch each of salt and white pepper in a medium bowl and stir to thoroughly combine. Remove half of the sauce to a separate bowl and set aside for serving. Season the salmon with salt and white pepper and spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Roast just until the fish is opaque in the center, about 7 minutes. Switch to the broiler setting. Broil the fish until browning in spots, 6 to 8 minutes. (Keep your eye on it to avoid burning.) Garnish with chives and serve with the reserved sauce.
Time 15m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 400 and spray a lined baking sheet with nonstick spray and place fillets skin side down. Season salmon with salt & pepper. Stir together honey and mustard and spoon over tops and sides of fillets. sprinkle with walnuts and bake 10-15 until salmon is cooked to your liking.
Time 35m Yield 2 servings. Number Of Ingredients 10 Steps:
In a blender, combine the vinegar, sugar and mustards; cover and process until smooth. While processing, gradually add oil in a steady stream. , Place salmon, skin side down, in a greased 8-in. square baking dish. Sprinkle with thyme, salt and pepper., Spread mustard mixture over fillets; gently press bread crumbs on top. Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.
Time 20m Yield 4 Number Of Ingredients 6 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.
More about “crusted salmon with honey mustard sauce recipes”
Time 20m Yield 4 serving(s) Number Of Ingredients 5 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.
