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Recipe from Simpler Savory

The recipe

Low Carb Honey Mustard Salmon

Prep
10 min
Cook
12 min
Total
22 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
360

2× the original author values. Recipe yield: 4 servings.

calories
720

3× the original author values. Recipe yield: 4 servings.

calories
1080
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 4 fillets salmon, skin-on — about 6 ounces each
  • 1 tablespoon olive oil or melted butter — to brush pan or fish
  • kosher salt — to taste
  • black pepper — to taste
  • 3 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard — optional but recommended
  • 3 tablespoons sugar-free honey alternative — allulose-based syrup preferred
  • 1 tablespoon apple cider vinegar — or white wine vinegar
  • 1 tablespoon unsalted butter — melted; or use olive oil
  • 2 cloves garlic — finely grated or minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes — optional, for heat
  • 1 teaspoon warm water — as needed to loosen glaze
  • 2 tablespoons fresh parsley or chives — chopped
  • 1/2 lemon — cut into wedges, for serving

Instructions

  1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment for easy cleanup, or lightly oil it.
  2. Pat salmon fillets very dry. Place skin side down on the pan, brush lightly with oil or butter, and season with kosher salt and black pepper.
  3. In a small bowl, whisk Dijon, whole grain mustard, sugar-free honey alternative, apple cider vinegar, melted butter, garlic, smoked paprika, and red pepper flakes.
  4. Taste and season with a pinch of salt and pepper. If the glaze is thick, whisk in up to 1 teaspoon warm water until glossy and pourable.
  5. Spoon the glaze over the salmon, coating the tops and letting some drip down the sides.
  6. Bake at 400°F for 8 to 12 minutes, depending on thickness, until the color turns opaque coral and the centers are just slightly translucent.
  7. Halfway through baking, quickly tilt the pan and spoon the syrupy glaze back over the fillets to keep the tops glossy.
  8. For a stickier, lightly charred top, broil for 1 minute, watching closely so the sweetener does not over-brown.
  9. Remove from the oven at an internal temperature of 125–130°F for medium and rest 3 minutes.
  10. Scatter chopped parsley or chives over the salmon and add a squeeze of lemon.
  11. Serve immediately with roasted broccoli, cauliflower rice, or a crisp salad.

Notes

Storage: Cool completely and refrigerate in an airtight container for up to 2 days. Reheat low and slow at 275°F for 8–10 minutes just until warmed, or enjoy cold flaked over greens with a little mustard vinaigrette. Avoid high microwave heat to prevent rubbery texture and separated glaze.

Source: https://simplersavory.com/low-carb-honey-mustard-salmon/