Honey Mustard Salmon with Citrus Salsa

If you are looking for an easy and healthy meal, I have a the perfect recipe for you! Honey Mustard Salmon with Citrus Salsa.

I know it sounds a little gourmet, but this recipe is SO easy! It only takes about 20 minutes to make. You can’t beat that!

The honey mustard sauce is easy to whisk up and gives the salmon great flavor. Bake until the salmon is flaky and finish with a squeeze of fresh lemon juice.

You can serve the honey mustard salmon plain, but I like to add a fresh and colorful citrus salsa to really make the flavors pop. The salsa is the perfect finishing touch to the dish. I also like to garnish the salmon with pomegranate arils for color!

You can serve the salmon and salsa with rice, roasted broccoli, roasted green beans, or a simple salad. This is the perfect recipe for busy weeknights! It is nutritious and delicious!

Ingredients

• Honey– spray your measuring cup with nonstick cooking spray before measuring. The honey will slide right out!
• Dijon Mustard– to give the sauce a creamy tang!
• Garlic-minced.
• Paprika– for a little sweetness and color.
• Crushed red pepper flakes– for a little kick!
• Salmon– you will need 4 salmon fillets that are about 6 oz in size. If you buy a large piece of salmon, cut into pieces. We recommend wild caught salmon. Make sure the salmon doesn’t smell fishy and is vibrant in color. I also recommend keeping the salmon skin on when cooking, the skin will prevent the salmon from drying out. You can use frozen salmon, thaw before using.
• Olive oil– for drizzling over the salmon.
• Lemon wedges– for serving.
• Pomegranate arils– for garnish! Optional, but they are really pretty and make the dish pop!

Citrus Salsa

You can serve the honey mustard salsa plain, but it is even better with this citrus salsa! It is the perfect finishing touch to the dish!

• Oranges– I like to mix oranges. Navel, cara cara, blood, clementines, tangerines, and mandarins are all good options. Use your favorite!
• Avocado– pitted and chopped.
• Red onion– diced.
• Cilantro– chopped.
• Jalapeño– deseeded and finely minced.
• Lime juice– use fresh limes!

I like to make the salsa before I start the salmon so the flavors have time to meld.

In a medium bowl, add the oranges, avocado, red onion, cilantro, jalapeño, lime juice, salt, and pepper. Gently stir to combine. Set aside while you make the salmon.

How to Make Honey Mustard Salmon

• Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil. Set aside.
• In a small bowl, whisk together the honey, mustard, garlic, paprika, salt, pepper, and crushed red pepper flakes.

• Place the salmon pieces on the prepared baking sheet, skin side down. Pat dry with a paper towel.
• Drizzle with a little olive oil and season with salt and pepper. Spoon the honey mustard glaze evenly over the salmon pieces.

• Bake for 10 to 14 minutes, the baking time will depend on the thickness of your salmon pieces. Make sure you don’t over cook the salmon. When gently pressed with a fork, the fish should easily flake apart. Salmon will continue to cook as it rests.
• You can turn the oven to broil and broil for 1 minute to crisp up the salmon.
• Remove from the oven and squeeze fresh lemon juice over the salmon pieces.

• Top with the citrus salsa and garnish with pomegranate arils, if using.
• Serve immediately.

How to Store & Reheat

This recipe is BEST the day it is made, but you can store and reheat.

• Store leftover salmon in an airtight glass container for up to 3 days.
• Store the salsa separately in an airtight container in the refrigerator for up to 2 days.
• To reheat the salmon in the oven, preheat the oven to 250 degrees F. Place the salmon on a rimmed baking sheet and drizzle with a little olive oil. Place in the oven for about 10 to 15 minutes or until heated through. A low temperature is best for reheating leftover salmon so it doesn’t dry out.
• To reheat salmon in an air fryer, line the basket with parchment paper or foil. Preheat the air fryer to 350 degrees F. Drizzle a little olive oil over the salmon. Place in the air fryer and cook for 4 to 5 minutes or until heated through.
• You can reheat salmon in the microwave, but it is not my preferred way of reheating. It can result in dry or rubbery salmon. If you do use the microwave, use low heat.

More Seafood Recipes

Main Dishes

Honey Mustard Salmon with Citrus Salsa

This easy baked salmon recipe is made with a simple honey mustard sauce and can be on the dinner table in 20 minutes! Serve with a fresh citrus salsa to make the dish extra special!

For the citrus salsa:

• 2 large oranges, peeled and chopped*
• 1 large avocado, pitted and chopped
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeno, deseeded and finely minced
• 2 tablespoons fresh lime juice
• Kosher salt and black pepper, to taste

For the salmon:

• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• Kosher salt and black pepper, to taste
• Dash of crushed red pepper flakes
• 4 salmon fillets, about 6 oz each
• Drizzle of olive oil
• Lemon wedges, for serving
• Pomegranate arils, for garnish, optional

Cook ModePrevent your screen from going dark

• Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil. Set aside.

• In a medium bowl, add the oranges, avocado, red onion, cilantro, jalapeño, lime juice, salt, and pepper. Gently stir to combine. Set aside while you make the salmon.

• In a small bowl, whisk together the honey, mustard, garlic, paprika, salt, pepper, and crushed red pepper flakes.

• Place the salmon pieces on the prepared baking sheet, skin side down. Pat dry with a paper towel. Drizzle with a little olive oil and season with salt and pepper. Spoon the glaze evenly over the salmon pieces.

• Bake for 10 to 14 minutes, or until it easily flakes with a fork. The baking time will depend on the thickness of your salmon pieces. You can turn the oven to broil and broil for 1 minute to crisp up the salmon.

• Remove from the oven and squeeze fresh lemon juice over the salmon pieces. Top with the citrus salsa and garnish with pomegranate arils, if using. Serve immediately.

I like to mix oranges. Navel, cara cara, blood, clementines, tangerines, and mandarins are all good options.

Calories: 401kcal, Carbohydrates: 25g, Protein: 35g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Cholesterol: 94mg, Sodium: 163mg, Potassium: 1148mg, Fiber: 4g, Sugar: 14g, Vitamin A: 379IU, Vitamin C: 13mg, Calcium: 40mg, Iron: 2mg

Have you tried this recipe?

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