Best mustard salmon sauce to serve with your sockeye salmon for dinner. Whether you want a creamy garlic blend, salmon mustard or a teriyaki glaze we have them all!
If you are already drooling over this creamy salmon sauce you see above I have the ingredients you’ll need right here below. In the recipe card is a bold mustard blend, and then everything in between. Try it on all our easy fish recipes y’all!! Then choose your fave, or rotate each week. (affiliate links present)
Creamy Sauce for Salmon
- 1/2 c heavy cream
- 1 c mushrooms sliced or canned, drained and chopped
- 4-5 cherry tomatoes
- 1/2 tsp thyme
This creamy sauce is the first one you should try. You just whisk over medium heat until veggies are softened and then add a squeeze of fresh lemon juice for a bit of citrus. If you want to thin it out a bit, broth works great. Pour over your baked dry rub salmon dish for a wonderful extra YUM.
Dipping Sauce for Salmon
If you are looking for another cold and creamy choice to brush on top of your fillets once they are cooked, I would recommend our bang bang sauce. You could also use a drizzle of “traditional” cilantro lime sauce for fish tacos as it is good on all things out of the sea.
Mustard Salmon Sauce
That method does of course but does sort of marinate your fish which is wonderful. You could use any of these either way, that is up to you. Some are on the sweeter side, like the one below, others are more savory with mushrooms and cherry tomatoes.
What Sauce Goes with Salmon
Now there are two options for a simple sauce for salmon. You can cook Instant Pot frozen salmon with just simple seasonings and then brush on sauce. OR if you pan fry it you can sear, pour in your completed sauce recipe and saute it all together. Pan seared salmon with sauce would be a bit more caloric.
Teriyaki Glaze for Salmon
You can certainly cook fish in or just drizzle this easy teriyaki sauce over the top. We did this when making teriyaki salmon in foil. It is quite easy to make yourself but of course there are tons of options when it comes to buying it bottled at the store.
- 1 c soy sauce
- One tbsp minced ginger
- A cup of chicken broth or white wine
- 2 tbsp minced garlic (optional but I’m obsessed with garlic salmon of all kinds)
- 6 tbsp brown sugar
- 1/2 c hoisin sauce
- 1-3 tbsp Sriracha for heat if you want that
Taste at the end and adjust the spicy levels or how thick it is. You can always add a bit more liquid to thin it out if you wanted to.
We have this other option which is one of my favorites. If you are making air fryer mustard salmon with this cream sauce brushed over the top the flavors get really intense (in an amazing way). Baked on with a bit of crispiness on the edges makes for bold bites for sure.
- 1.5 tsp dijon mustard
- 1 tsp mustard seeds whole
- 2 tsp honey
- 1/2 tsp thyme (optional, fresh herbs are always great though)
- 3 tbsp air fryer roasted garlic
- You’ll want to have seasoned your filet with salt and pepper before smothering this on top
If you bake it in the oven this salmon sauce turns out absolutely delicious. To make it more intense let it sit on top of your fillet for 15 minutes before baking. This is how to cook frozen salmon if you forgot to defrost it beforehand.
Best Sauce for Salmon
Now we do have a salmon dry rub recipe that is incredible too. You can try them all and decide which one(s) your family likes best.
For any of these there are many options in regards to cooking it. This is how to smoke salmon which is out of this world. I have shared pressure cooker and air fryer methods above. If you want the good old fashioned in the oven this is the general rule of how to bake it;
- Whisk the ingredients of your choice together. Brush (for lighter) or pour our over your salmon fillet. Spread over the whole piece of flesh, skin side down.
- For a deeper flavor, let it sit on top for 15 minutes before baking in the oven.
- Place your fillet into a baking dish with a bit of olive oil spray inside, in a preheated oven at 340 F. Cook salmon recipe this way for 20 minutes – 23 minutes or until the flesh flakes with a fork. It is important not to cook too long or it will become too dry and loses its juiciness.
- This is how long to cook salmon at 400
Ideal internal temperature for meat of this kind should be no higher than 125 in the thickest portion. You want to take it out or away from the heat source before inserting the thermometer to get an accurate measurement. Serve with green beans and rice with your family and enjoy together.
How do you store leftover sauce
To last the longest you would want to freeze it. Best method is to pour into ice cube trays (seriously), then you can take out one or a few, put into a sandwich baggie zipped and into the fridge. Once it defrosts you can use it again. If you are going to use within the week just put into the fridge.
You’ll need to ensure it is stored in a sealed container before you put it in there though. I like mason jars for storing leftover homemade sauce. They are cheap, handy, and without the lid you can use them as glasses at home too. Air is the enemy and will make it dried out so avoid leaving it opened for any time.
Cream based sauces will likely separate so they don’t store quite as well as something like a teriyaki or our bang bang salmon sauce we shared above. If you have leftover fish slide it into a freezer bag and into the fridge. It will reheat nicely within 48 hours in a pan with more sauce poured over the top.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Mustard Salmon Sauce
- 1 Bowl
- Whisk ingredients together and pour over your salmon fillet. Taste and adjust if you want sweeter with more honey etc…. Spread over the whole piece of flesh, skin side down.
- For a deeper flavor you can let it sit on the fish for 15 minutes before baking as you wish.
- * If you want to bake in the oven * Place the salmon into a baking dish and in a preheated oven. Bake at 340 F for 20-23 minutes. It is important not to cook too long or it will become too dry and loses its juiciness.