Cheap Recipe: Honey Mustard Salmon with Dill

29 Mar

Here’s an easy one for salmon purists who aren’t likely to drown their fish steaks in spicy teriyaki sauce anytime soon. (Although I do really, really love the teriyaki version and think everyone should try it, I know some folks like their fish to still “taste like fish” through and through when it’s served. Understandable enough.)



Raw salmon steaks.


This version, which is baked on a rack instead of simmered submerged in marinade, retains a bit more of that flaky, meaty character salmon’s known for. And as far as seafood is concerned, you really can’t go wrong with honey mustard and dill.

Here’s what you need:


Honey mustard & lemon juice: the best of friends.



  • 4 (4-oz. each) salmon steaks, thawed
  • 2 tablespoons cooking oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dill
  • Dash of tabasco (optional)
  • 1 tablespoon steak sauce
  • 1 tablespoon honey mustard
  • salt to taste


Keep brushing marinade until it's all gone.


Preheat oven to 400 degrees. In a small bowl, combine the oil, lemon juice, dill, Tabasco, steak sauce and mustard.

Arrange the thawed salmon steaks on a greased broiler pan rack. Sprinkle the raw fish with salt.

Baked salmon.


Using a marinade brush, begin applying mustard mixture to the fish, flipping over when necessary. Continue applying until all marinade is coating both sides of the salmon steaks.


Tangy on the outside; meaty on the inside!


Bake the marinated fish at 400 degrees for 15-20 minutes, depending on thickness of steaks.

Remove from oven when all visible fish meat has become opaque and slightly lighter in color and meat flakes easily when punctured with a fork. Serve with additional honey mustard on the side for dipping.


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