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Honey-Mustard Glazed Salmon Recipe
Honey-Mustard Glazed Salmon Recipe photo by Taste of Home
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Honey-Mustard Glazed Salmon Recipe

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You won't need to fish for compliments from your dinner guests when you serve this spectacular salmon! —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 10 servings

Ingredients

  • 10 salmon fillets (5 ounces each)
  • 2/3 cup packed brown sugar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/2 teaspoon salt

Nutritional Facts

331 calories: 1 each, 16g fat (3g saturated fat), 84mg cholesterol, 283mg sodium, 18g carbohydrate (18g sugars, 0g fiber), 28g protein .

Directions

  1. Place fillets, skin side down, on a greased baking sheet. In a small bowl, combine the brown sugar, mustard, honey and salt; spoon over salmon.
  2. Broil 3-4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork. Yield: 10 servings.
Originally published as Honey-Mustard Glazed Salmon in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p12

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Honey-Mustard Glazed Salmon

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
cwbuff
Reviewed Jul. 30, 2011

"Just a note of caution - grill 6 or more inches from flame or heat if it is over the fish. I broiled it in the oven at 3-4 inches as in the recipe, and nearly burned the glaze. Maybe 3-4 inches is OK on the grill where the heat is below."

MY REVIEW
melmel9758
Reviewed Jun. 12, 2011

"I LOVE this recipe, and have made it several times. Try it - you'll like it!"

MY REVIEW
melmel9758
Reviewed Jun. 12, 2011

"I LOVE this recipe, and have made it several times. Try it - you'll like it!"

MY REVIEW
anisson
Reviewed May. 30, 2011

"Quick, easy, and delicious--need I say more."

MY REVIEW
coolmammie
Reviewed Apr. 25, 2011

"For you people that say this to much!!

All YOU need to do is brake the recipe down
if you can't do that then YOU should NOT BE COOKING!!!"

MY REVIEW
DebLaudicina
Reviewed Apr. 16, 2011

"the glaze is superb and the taste "out of this world""

MY REVIEW
Mary Katherine Schober
Reviewed Apr. 15, 2011

"How difficult is it to half the ingreds on a simple recipe like this??!! NOT! I double and half recipes far more complicated than this all the time. (or I've even 1 1/2 or 2/3 it)"

MY REVIEW
international
Reviewed Apr. 15, 2011

"Very good. I made this just for myself.Just cut back on fish and sauce."

MY REVIEW
BAGtestkitchen
Reviewed Apr. 15, 2011

"Ladies; it is easy to take something and cut it down to your family size. You can always make the sauce and use the extra on a pork loin or chicken cooked on the grill.... Imagination is part of cooking.. explore!"

MY REVIEW
rabbit69
Reviewed Apr. 15, 2011

"This is the easiest recipe to scale down. I cut recipes down all the time because we are only two. Plan to make this when I go visit my Mum and Dad and then we will be 4. No biggie to cut recipes down."

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