Honey mustard salmon is the perfect blend of tangy and delicious. It’s tender and flaky and it completely falls apart on your fork! This tried and true recipe is one that your family will go crazy for! Salmon is an amazing entree for any occasion. The honey mustard dressing really just takes it to the…
Honey mustard salmon is the perfect blend of tangy and delicious. It’s tender and flaky and it completely falls apart on your fork! This tried and true recipe is one that your family will go crazy for!
Salmon is an amazing entree for any occasion. The honey mustard dressing really just takes it to the next level! It is quick and easy and leaves you time to make sides for the meal like this delicious Creamy Strawberry Broccoli Salad, amazing Hawaiian Sweet Rolls, and some delicious Grilled Asparagus.
Honey Mustard Salmon
If you are looking for a meal that will impress all of your friends and family, look no more! This honey mustard salmon is a recipe for the books! It takes about 5 minutes to make…I mean, it doesn’t get much better than that! And not only does it taste restaurant-worthy, but it also looks absolutely incredible. With that golden, pink color topped with some fresh herbs, it will look as if it were made by a professional chef.
I used to think that salmon was only for fancy meals and it intimidated me! It seemed like a recipe that should be saved for special occasions because I thought that it was complicated to make! But I was wrong and I’m so glad that I was! This honey mustard salmon only used FOUR ingredients and it will blow your socks off! The texture is perfect and the taste is tangy but has a little bit of sweet honey to balance it out. It’s a MUST try for your family! They will go crazy over it!
Ingredients Used in This Salmon
Like I said before, only 4 ingredients are needed to make this must-have honey mustard salmon! It’s so simple that I’m sure it will end up on your regular dinner rotation! See the recipe card below for a list of exact ingredient measurements!
Salmon filets: Don’t go for the cheapest ones at the market. Get a good quality filet!
Salt and pepper: To use for added seasoning.
Homemade Honey Mustard: This recipe is amazing and takes 5 minutes to make. It’s so delicious that you will never buy it at the store again!
Dill: Use some chopped dill oto garnish and add some tangy flavor.
How to Make Honey Mustard Salmon
If you can set aside 25 minutes, that’s all you will need before you are eating this amazing salmon! It takes only a few minutes of prep work and then the rest of the time, you are just waiting for it to bake!
Prep and bake: Preheat oven to 375 degrees. Lay the salmon skin side down and top with salt and pepper.
Add the glaze: Brush the glaze on the salmon and bake for 17-20 minutes until salmon is cooked through.
Serve: Brush more honey mustard on the salmon 5 minutes before it’s done baking. Let sit for 5 minutes and serve warm.
Tips for Baking Salmon
There are a few things that you want to watch for as you cook up your salmon. If you do these things and follow these tips, your salmon will turn out JUST right!
Pick out the right salmon: If you don’t get this step right, there isn’t much hope for it turning out well! Make sure that when you are picking out your salmon that you don’t go for the cheapest one. You want a good quality filet. The best way to tell if its good salmon is to smell it! If it smells fishy (or anything NOT good) then don’t buy it or take it back! Fresh salmon won’t have a strong smell to it.
Don’t overcook: Salmon finishes cooking AFTER you take it out of the oven. So if you let it cook to long in the oven, it will continue to cook and be overdone after you take it out! You want to take it out of the oven before it flakes apart and is still a bit raw in the middle. Then, as it continues cooking while you wait to eat it, it will fall apart just perfectly on your fork!
Dressing: This homemade honey mustard dressing is a MUST when baking this salmon. It brings a delicious flavor and adds to the amazing taste! Don’t skip this step!
How to Store Leftovers
This salmon is so delicious that I’m not sure if you will have anything leftover to store! But if you do, here is how you can safely do it to enjoy this later.
Refrigerate: Once it has cooled, place your salmon in an airtight container. It will last in your fridge for 3-4 days!
Reheat: You want to reheat salmon slowly so that it doesn’t dry out! Place your honey mustard salmon on a baking sheet. Put it in the oven at 275 degrees for about 15 minutes or until heated through. The internal temperature should be 130 degrees.
More Salmon Recipes to Try
If you love this honey mustard salmon, I have a few more ideas for you to try! Here are a couple more salmon recipes that are absolutely sensational! They are a variety of tastes and flavors so I’m sure that you will find something that fits. Try them all and add in a salad or two to complete your meal. Salmon can be cooked all year long so it’s always good to have a few delicious recipes on hand!
Easy and Amazing Blackened Salmon
Brown Sugar Garlic Air Fryer Salmon
Garlic Brown Sugar Glazed Salmon (The Best Salmon Ever!)
Asian Glazed Salmon
Honey Mustard Salmon
Honey mustard salmon is the perfect blend of tangy and delicious. It's tender and flaky and it completely falls apart on your fork! This tried and true recipe is one that your family will go crazy for!
Course Dinner, Main Course
Keyword honey mustard salmon
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Servings 4salmon filets
Author Alyssa Rivers
salt and pepper
1/2cupHomemade Honey Mustard
Preheat oven to 375 degrees. Lay the salmon skin-side down and top with salt and pepper.
Brush the glaze on the salmon and bake in a pan for 17-20 minutes until salmon is cooked through.
Brush more honey mustard on the salmon 5 minutes before it's done baking. Let sit for 5 minutes and serve warm.
Here’s the perfect recipe for the sardine-shy: Take fresh, boneless sardine fillets. Coat with a bold Italian breadcrumb crust flavoured with lemon, garlic, herbs, capers and pecorino cheese. Now quickly kiss them with a hot pan until crispy. It’s an explosion of flavour and texture that’s cooked in 2 1/2 minutes flat, making it one... Get the Recipe
The post Italian Crusted Sardines appeared first on RecipeTin Eats.
Here’s the perfect recipe for the sardine-shy: Take fresh, boneless sardine fillets. Coat with a bold Italian breadcrumb crust flavoured with lemon, garlic, herbs, capers and pecorino cheese. Now quickly kiss them with a hot pan until crispy. It’s an explosion of flavour and texture that’s cooked in 2 1/2 minutes flat, making it one of the fastest fish recipes around!
Sardines are one of the most underrated fish around. They are rich in flavour, cheap and good for you (they’re packed with heart-healthy omega 3’s). They’re also a fast-breeding and sustainably fished species.
Many cultures revere the humble sardine, especially when pulled sparkling fresh from the sea. In Sicily, Italians love to roll up sardines stuffed with breadcrumbs, garlic, herbs and a little tangy hard cheese, then bake them or throw them on a hot barbecue.
It’s this southern Italian take on sardines that we’re drawing inspiration from today. The flavours of Sicily – lemon, pine nuts, chilli, garlic, herbs, pecorino and olive oil – are a winning match for the robust flavour of sardines!
This recipe is an excellent one for the sardine-wary or first-timers because:
There’s no bones to worry about. We’re using pre-filleted sardines today. However for the record, sardine bones are so small and soft you can actually eat them!
The intense crust flavours stand up to the stronger flavour of sardines; and
It’s really quick and easy.
This is a really quick sardine recipe with big Italian flavours that’s great for sardine first-timers.
Sardines for this recipe
As mentioned above, we’re using pre filleted sardines in this recipe. The guts and bones are removed, and the sardines come butterflied, as shown below.
They can be purchased from fish mongers fresh and sometimes packaged at fresh produce stores such as Harris Farm in Sydney (packet below).
Filleting your own is not particularly difficult but it’s a little fiddly to do well. So I will be mighty impressed if you do! Leave a comment below to brag!
If they come vacuum-packed (as pictured below), they can have a shelf life of a couple of weeks. Fresh sardines that aren’t packaged however have a short shelf life, like all oily fish. Use preferably the same day you buy them or at the latest the next day.
Other fish that can be used
This recipe works beautifully with both oily and non-oily fish. The fillets just need to be fairly small and thin with a flat flesh surface. This makes it suitable for the crust to adhere and for the fish to cook through before the crust burns. Other fish that can be used for this recipe as written include:
Use your judgement for quantity – enough for 2 people. Also the cook time will need to be adjusted slightly for the thickness of the fillet you use.
Ingredients for the Italian Crust and Topping
Here’s what you need for the flavour-loaded crust! There’s quite a few substitution options, so don’t be concerned if you don’t have everything.
Anchovies – We’re using this as the seasoning (salt) in the crust mixture. “But, will it be too fishy??” I hear you you wondering. NO! Finely minced, once it’s mixed up withe everything else then cooked, you’re just left with brilliant savoury flavour and no trace of anchovy flavour.
Anchovies are a secret ingredient and umami-booster in many classic recipes. Think Italian Puttanesca pasta, French Cafe de Paris (steak butter!), tapenade and everybody’s favourite Caesar Salad Dressing. Chefs know even roast lamb benefits from a few cheeky fillets stuffed or mashed into the flesh.
Finely chopping anchovy fillets is best but for convenience, paste can be used. If you’re immovable on the question of anchovies (but … why??!), leave it out and add more pecorino instead.
Pecorino (or parmesan) – Another savoury flavour-booster in this crumb, and also helps make the crumb extra crispy when fried up!
Panko breadcrumbs – A Japanese breadcrumb favoured for the extra-crispy coating it gives crumbed foods. You can buy it at most big supermarkets (Coles, Woolworths) in the Asian foods section and Asian stores. Substitute with regular breadcrumbs if you can’t find it.
Garlic – Hard to find an Italian recipe without!
Lemon – We use zest here to bring a beautiful perfume of fresh lemon flavour to the crust. Really, don’t skip this!
Capers – Briny goodness to balance out the big savoury flavours going on in this crust. Don’t have capers? Substitute with finely chopped gherkins or even green olives, for a similar flavour effect.
Pine nuts – A classic Sicilian ingredient! The creamy nuttiness works brilliantly with sardines. Substitute with: almonds, macadamias or pecans.
Parsley, chilli, onion topping – For a fresh touch and sprinkle of colour, and some theatrics as they sizzle dramatically when you douse with the hot oil!
Spiciness – The chilli we’re using here are large chillis which are barely spicy. The rule of thumb is: the larger the chilli, the less spicy they are! But if you’re concerned, leave them out and use more parsley instead.
How to make Italian Crusted Sardines
There’s a bit of mincing and grating to get the crunchy crumb coating prepared (but boy is it worth it!). The actual assembling and cooking part is super quick: 2 1/2 minutes on the stove!
Crumb mixture – Mix the ingredients together in a bowl then spread on a small plate.
Prepare sardines – Pat the sardines dry with a paper towel, and sprinkle both sides with salt and pepper. Then sprinkle just the skin side with a little paprika. This gives the skin side and oil a lovely blush, and a hint of earthy flavour.
Press flesh side into the crumb mixture. You won’t get a full, thick breadcrumb coverage because we’re not using the usual egg-flour dredge. The amount that sticks naturally is exactly what we want. Sardine fillets are small and thin, so we don’t want to overdo the crumb. This is also the reason why we only coat one side.
Don’t worry, it will adhere quite firmly once cooked, thanks to the pecorino cheese (cheese = second best food glue after egg!)
Repeat with remaining sardines then put fish aside on a plate, breadcrumb side up.
Pan fry – Cook the sardines for 60 seconds skin side down initially. Then turn carefully – I use a small spatula and a butter knife for extra control – and cook the crust side for 90 seconds or until golden and crispy.
A tip is to place the sardines in the skillet in a set sequence so you then can turn them in the same order. This is important for even cooking in recipes like this where the food is on the stove for such a short period of time.
Crispy! This is what you are looking for before removing from the skillet – golden and crispy. We want that crisp! Err, and the golden too for that matter.
Topping – Remove the sardines to a serving plate, crust side up. Then sprinkle with the Topping (onion, chilli, parsley).
The dramatic sizzle! The oil we used to pan fry the sardines is infused with flavour, so we will not be wasting it! It will also have a lovely red tinge to it, thanks to the paprika.
We pour this delicious, hot oil over the sardines. The topping fries instantly, their aromas and flavours released in a dramatic sizzle! In fact, why not do this at the table, to impress?
What to serve with Italian Sardines
To make this into an instant meal serve on toast or for even better crunch factor, crostini. I like to use thin baguettes and slice on a heavy bias to make long crostini. To toast: Brush with oil, sprinkle with salt, bake until crispy. For the magic finishing touch, lightly rub with the cut face of a raw garlic clove. It’s the secret Italians use to make amazing Bruschetta!
Go for a brightly-dressed, juicy salad to cut through the richness of the fish and oil dressing. A big, fat, juicy Greek Salad would be absolutely on theme here, as would an Italian Panzanella or a Tomato Salad with Olive Tapenade. Here are a few more suggestions:
And if you’re ever feeling indecisive, you know you always have our ultimate fall back – The Great Garden Salad! – Nagi x
Watch how to make it
Italian Crusted Sardines
Recipe video above. Here's the perfect recipe for the sardine-shy: coat filleted sardines with an assertive Italian crust flavoured with lemon, garlic, herbs, capers and pecorino, then pan fry until crispy. It's an explosion of flavour and texture cooked in 2 1/2 minutes flat, making it one of the fastest fish recipes around!Excellent recipe for the sardine wary or first timers – no bones to worry about, and the intense Mediterranean flavours balance out any concerns about the fishy flavour of sardines.
Cuisine Italian, Western
Keyword sardines recipe
Prep Time 10minutes
Cook Time 5minutes
8butterflied sardines(20g each = 160g total, Note 1)
Mix Crust: Mix the Italian Crust ingredients in a bowl. Spread on a small plate.
Mix Topping: Mix the Topping together in another small bowl.
Prepare sardines: Pat sardines dry with paper towel. Sprinkle both sides of each sardine with the salt and pepper. Sprinkle the skin side only with the paprika.
Crust flesh side: Press flesh side only firmly into the breadcrumbs – it won't completely cover, that's what we want (Note 6). Place on plate, breadcrumb side up. Repeat with remaining sardines.
Pan fry sardines: Heat oil in a large non stick skillet over medium high heat. Place sardines in, skin side down. Cook for 60 seconds, then carefully turn. Cook the crust side for 90 seconds or until golden and crispy.
Topping & oil drizzle: Remove sardines onto plate, crust side up. Sprinkle with Topping. Pour remaining hot oil over sardines – enjoy the sizzle!
Serve immediately! Ideal served with crostini for the ultimate sardines on toast. See in post for side salad pairings.
1. Sardines – For ease of use, quick cooking and to avoid the question of whether to eat or not to eat the bones (I eat them!), I’ve opted for sardine fillets here ie. butterflied open, bones removed. They are sold in packets at fish stores and at Harris Farms here in Sydney.Size – Sardines differ in size, I’ve used small ones. If you have larger, just use less sardines.Other fish that can be used for this recipe as written include – bream, flounder, herring, blue mackerel, river trout. They need to be fairly thin fish with a flat surface suitable for the crust to adhere. Use your judgement for quantity – enough for 2 people. Also the cook time will need to be adjusted for the thickness of the fillet you use.2. Panko breadcrumbs – Japanese breadcrumb favoured for the extra-crispy coating it gives crumbed foods. You can buy at most big supermarkets (Coles, Woolworths) in the Asian foods section and good grocers. Substitute with regular breadcrumbs if you can’t find it.3. Pine nuts – An idea swiped from Italian sardine dishes, because it just works so well with sardines.To toast – Preheat a small skillet with no oil over medium heat. Add pine nuts and cook, shaking the pan regularly, until it’s kissed with golden and it smells nutty. Remove from skillet immediately, let cool slightly then finely chop.Substitute with – almonds, macadamias or pecans.4. Anchovies – Adds depth of flavour and salt (but so much more flavour than just plain salt!). Does not make the crumb taste fishy, it just adds great savoury flavour. Substitute with 3/4 teaspoon of anchovy paste.5. Capers – Can substitute with finely chopped gherkins or even green olives, for a similar flavour effect.6. Crust – Sardines are pretty small and thin, so we don’t want to overwhelm with too much crust. Whatever adheres by pressing the sardines into the breadcrumbs is all we need (without oil or egg + flour for dredging).7. Nutrition per serving, assuming all the oil is consumed. I thoroughly encourage you to mop the plate clean with bread!
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