There is something magical about a really good, really simple salmon recipe.
It’s not a surprising fact, since salmon is such a damn tasty fish, that it is a great source of vitamin B12, Vitamin D, omega 3 fatty acids, a boatload of other nutrients, and (of course) protein. There are so many ways to make salmon taste phenomenal. And if you can have a phenomenal tasting salmon recipe that is easy-peasy-lemon-squeezy to cook, well then I have won the hearts of many. This recipe is my ticket into your heart.
It might come as a surprise to some of you, but I’m not a vegetarian. I know, I know, I often cook mostly plant based meals, so I can understand the confusion. I truly believe that plants should be the big solid foundation for everyone’s diet, so that is how my family and I mainly eat. I actually used to be a vegetarian, but after a stint with Whole 30 a few months back, I started incorporating some small amounts of meat back into my diet occasionally…mainly wild caught seafood. I found that my body felt better with a little animal product in my diet and I am a big believer in listening to your body’s natural cues when it comes to deciding what to eat (and what not to eat).
This salmon recipe, while new to TNN, is an oldie but goodie in my recipe file. I started making the recipe way back when my husband and I were newlyweds and have perfected it over the years. Friends and family often email me asking for my roasted honey mustard salmon recipe, so it was clearly something that had to find its way onto to here and all of you.
What I love about this recipe (besides its sweet and savory flavors that do happy dances on my tongue) is that it is something I can quickly throw together for dinner after a long day at work without breaking a sweat. I get in the door, preheat the oven, and have dinner on the table in just about a half hour. The salmon roasts in the oven (soaking in all the lovely honey mustard flavors) while I get the rest of dinner ready. And, bonus, the leftovers are lovely on a salad for lunch the next day.
1 1/2 pounds uncooked wild salmon
1/8 teaspoon sea salt (or to taste)
1/4 teaspoon ground black pepper (or to taste)
3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon water
1 tablespoon apple cider vinegar
1 clove of garlic, minced
coconut oil (for greasing)
1. Preheat your oven to 400 degrees F and make sure your oven rack is positioned in the middle of the oven. Using a paper towel or your fingers, rub coconut oil over the inside of a baking dish to prevent fish from sticking.
2. Season both sides of the fish with salt and pepper. Place inside the greased baking dish and set aside.
3. In a small bowl, whisk together the remaining ingredients and pour over the salmon.
4. Bake until the salmon is flaky and comes apart easily (about 15-20 minutes, depending on how thick your cut of fish is). Enjoy immediately.
This post contains Amazon affiliate links, though all opinions are my own. When you purchase anything using my links, it costs you absolutely nothing extra, but it does kicks The Natural Nurturer a little financial love to keep doing what we do. Thank you for your continued support, both with your dollars and your interest
Becky Winkler (A Calculated Whisk)
This looks so simple and delicious!
It is all of those things! I hope you get to enjoy it!
Could I omit the honey in this and still have a good flavor to make it whole 30 compliant you think?
Jessica, maybe use a date that has been pulverized in the food processor for sweetening. Similar to using in w30 ketchup as a sweetener.
Salmon is a very nutritious fish that is rich in our body with healthy minerals and prepared according to this recipe has an incredible taste.