Honey Mustard Salmon - Sugar Prairie

# Components:

→ Fish

01 - 4 salmon fillets, 170 g each, skin-on or skinless

→ Honey Mustard Sauce

02 - 45 ml Dijon mustard

03 - 30 ml whole grain mustard

04 - 45 ml honey

05 - 15 ml olive oil

06 - 15 ml lemon juice

07 - 2 cloves garlic, minced

08 - 0.5 teaspoon salt

09 - 0.25 teaspoon black pepper

→ Garnish (optional)

10 - 15 ml fresh parsley, chopped

11 - Lemon wedges

# Method steps:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

02 - In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, lemon juice, minced garlic, salt, and black pepper until smooth.

03 - Place salmon fillets on the prepared baking sheet and pat dry with paper towels.

04 - Spoon the honey mustard sauce evenly over each fillet, ensuring full coverage on top.

05 - Bake in the preheated oven for 15 to 20 minutes, until salmon flakes easily with a fork and is opaque in the center.

06 - Remove from oven, garnish with chopped parsley, and serve with lemon wedges.

# Expert Advice:

01 -

The sauce comes together in under a minute, and it tastes like you've been simmering it for hours.
Salmon cooks through perfectly in twenty minutes, making this a legitimate weeknight meal that doesn't feel rushed.
That sweet and tangy balance converts even the skeptics at your table into believers.

02 -

Pat your salmon dry before the sauce goes on, or you'll end up with watered-down sauce instead of the caramelized, glossy glaze you're after.
Start checking for doneness at 15 minutes—overcooked salmon is dry salmon, and there's no sauce thick enough to save it.
If you want that extra caramelized finish, broil for the last two minutes, but watch it like a hawk because the difference between caramelized and burnt is about 45 seconds.

03 -