Do you have a go-to, super simple salmon recipe that you always throw together for salmon and veggie nights? I do, and though I think salmon is delicious when paired with simple ingredients like garlic and lemon, sometimes I want a more “fun” option for my salmon. That’s when this recipe comes in handy.
Growing up, my aunt Kim used to make an amazing salmon recipe. I remember when I asked her what it was I was shocked to find out that it contained an ingredient I didn’t really care for- mustard. On it’s own, I’ve never really been a huge fan of mustard. I didn’t get it on my burgers or sandwiches. Sometimes I wouldn’t even eat something if it had even a hint of mustard. But for some reason my Aunt Kim’s mustard and brown sugar glazed salmon just worked.
I have kept this recipe very basic because there really is no way to mess it up. Make as much salmon with as much glaze as you want- you cannot go wrong!
Though I still think my Aunt Kim’s recipe is #1, this recipe is a close second, especially for those avoiding refined sugars.
- salmon filets
- mustard of choice (dijon is nice here)
- coconut sugar
- salt and pepper, to taste
- Pre-heat your oven to 400F.
- Take desired amount of salmon filets and season with salt and pepper, to taste.
- Use a knife to spread a thin layer of mustard on top of the filets.
- Sprinkle a thin layer of coconut sugar on top of the mustard.
- Place in an oven safe dish and bake until cooked through, 10-15 minutes.
- Enjoy with a side of veggies or salad.
You can adjust the flavor by playing with the ratio of mustard to coconut sugar. If you prefer savory and spicy foods, go for double the amount of mustard to coconut sugar. If you like sweet glazes on your meat and fish go for equal amounts of each, or add a bit more coconut sugar than mustard. You really can't go wrong here!