Description

This Honey Mustard Salmon recipe offers a perfect balance of sweet and tangy flavors, featuring seared salmon fillets coated in a luscious honey mustard sauce. Quick to prepare and cooked in a skillet, this dish is ideal for a wholesome weeknight dinner or a delightful weekend treat. The sauce is rich yet light, made with grainy and Dijon mustard, honey, and chicken broth, and finished with fresh parsley and optional lemon wedges for extra brightness.

Ingredients

Scale

Salmon and Coating

1 pound fresh salmon (cut into 4 pieces)
Salt & pepper (to taste)
1/2 teaspoon garlic powder
Flour for dredging + 1 tablespoon flour

Cooking and Sauce

1 tablespoon olive oil
3 tablespoons butter (divided)
1 cup chicken broth
2 tablespoons grainy mustard
1 tablespoon Dijon mustard
2 tablespoons honey
1-2 tablespoons fresh chopped parsley
Lemon wedges for serving (optional)

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Instructions

Prepare the salmon: Cut the salmon into 4 equal pieces and season each piece with salt, pepper, and garlic powder. Dredge each piece in flour, shaking off any excess to ensure a light coating.
Heat the pan: In a skillet over medium-high heat, add the olive oil and 1 tablespoon of butter. Allow the pan to heat up for a few minutes to get it hot enough for searing.
Sear the salmon: Place the salmon pieces in the skillet and sear for 3-4 minutes on each side until they develop a golden crust. For skin-on salmon, start searing skin side down. For thicker fillets over 1 inch, increase searing time slightly. Remove the salmon from the pan and set aside.
Make the roux: Add the remaining 2 tablespoons of butter to the skillet and let it melt. Sprinkle in 1 tablespoon flour and cook, stirring occasionally, for about one minute to form a roux that will thicken the sauce.
Create the sauce: Whisk in the chicken broth until the mixture is smooth. Add the grainy mustard, Dijon mustard, and honey, whisking continuously until all are fully incorporated and the sauce begins to thicken.
Finish cooking the salmon: Return the salmon back to the skillet with the sauce. Let it simmer for a few more minutes until the salmon is cooked through and the sauce has thickened to your liking. Adjust the heat as needed to prevent burning. Season with additional salt and pepper if desired.
Serve: Garnish the salmon with fresh chopped parsley and serve with lemon wedges, which add a fresh, citrusy brightness that complements the sweetness of the honey mustard sauce.

Notes

If you prefer a less sweet sauce, reduce the honey to 1.5 tablespoons but note that it balances the sharpness of Dijon mustard.
Using skin-on salmon helps hold the fillets together during cooking and adds extra flavor; start searing skin side down for a crispy texture.
Be careful not to overcook the salmon during searing as it will finish cooking in the sauce, ensuring a juicy and tender result.
This dish pairs well with steamed vegetables, rice, or a light salad for a complete meal.