Mustard Sauce with Salmon

Mustard sauce with salmon brings a bold taste to your fish dinner. Bring a bit of sweet with honey and then bake, smoke salmon or air fry to flaky perfection.

Salmon with Mustard Sauce

I don’t know about you but this is probably one of my favorite condiments ever. The bold flavor amps up hot dogs, brats and makes a great pretzel mustard sauce too. If you have never thought about putting it on top of your favorite fish recipe you’re in for a real treat my friends.

Of course with any recipe you can tweak it as you wish. If you wanted to add heat to make this spicy you could easily with red pepper flakes or Sriracha. That isn’t our preference, I like tasting the sweetness instead. You could certainly swap one for the other though if you’d like.

Mustard Salmon

We eat a lot of seafood so I share different methods often. Below is how you could bake this in the oven with the sauce right on top. That will essentially bake it right on top and make the flavor more intense. Leaving it on for 15-20 minutes before popping it into the oven will further amplify that.

The third way to serve this would be drizzled on the top after your Instant Pot frozen salmon was cooked let’s say. The cooking method isn’t specific to the homemade mustard sauce, you can bake it however you’d like.

We do the same thing when it comes to using our salmon dry rub too. That one doesn’t have a mustard flavor but salty and sweet like this one. It is amazing too and I highly suggest you try that one next.

Mustard Salmon Air Fryer

I will talk about a few ways to cook this, because I like options so I assume you do too. If you want a faster meal with a bit of crisp to the top I would highly recommend slathering this on the top and following our Ninja Foodi salmon directions. You can make it as a Cosori air fryer recipe as well.

Now if you are cooking frozen salmon in air fryer I would brush this on mid way thru after it has thawed a bit so it isn’t on quite so long. Alternatively you could drizzle on top when it is already done, your choice.

• Salmon fillet, about 1 1/2 lbs was used here
• Olive oil
• Dijon mustard
• You may not have mustard seeds in your cupboard but can find them online
• Honey or maple syrup works too for sweetness
• Thyme, fresh and chopped fine or bottled works
• 3 tbsp minced garlic, I cannot use this enough but I suppose you could omit
• Salt and pepper for the filet and used at the end to taste if you feel it needs more (I doubt it)

And a baking dish if you are going to bake it as directed below. Use what is needed depending on how large your piece is.

Honey Mustard Salmon Recipe

For an easier cleanup you could line your baking pan with parchment or non stick aluminum foil. Just a tip.

• Start off by greasing a baking dish with some olive oil. Place your salmon filets inside. Salt the fillet, sprinkle with black pepper and thyme.
  • In a small bowl, mix both types of mustard, honey and diced roasted garlic together.
• Spread this mixture over the top and sides, skin side will be on the bottom. If you have time, you can cover the baking dish with cling film and leave to marinate for 15 minutes.
• Place the baking dish in the preheated oven. Bake at 340 F for 20 minutes – 25 minutes cook time.
  • It is important not to over cook salmon so that it does not lose its juiciness and tenderness.
  • This is how long to cook salmon at 400
• To serve, carefully slice into pieces and serve with fresh parsley, green beans and pesto potato medley on the side.

Now you could cook salmon in the oven but have this sauce on the side. Brush or pour it over the tops of the fillets at the very end with some lemon juice is good too. That will make it creamier and not as crispy baked on as the texture you see here below, your choice.

Either way you decide to use this makes each piece and bite absolutely delicious. Using a pressure cooker is a great method too as it decreases the time to closer to 12 minutes, nearly half. That takes into account the time it takes to reach pressure.

How to Save Leftover Cooked Fish

This isn’t really specific to this pink type. For all of them if you do have some left over you will want to allow it to cool completely and come to room temperature first. Then slide it into a pint size freezer bag and eliminate all the air from the bag, that will keep it moist. If you have sauce left, keep that in a container too.

Store in the fridge for up to 48 hours. When reheating set it on the counter for 15 minutes first. Microwaving is kinda’ the worst idea because it will suck all the moisture out of it. Instead it is best to put it into a pan with 2 tbsp of olive oil with a lid on and let it steam to warmed again.

Ideally you would have some extra mustard sauce for fish you could pour over the top to add even more moisture and keep it tender like it was when it was freshly baked. Drizzling a bit of maple syrup or honey on the top works well too.

Before you go I want you to sign up for my free newsletter!! You will get all my new recipes emailed to you a few times a week that will help with meal planning for the week.