Mustard Glazed Salmon has me salivating just typing the title of the recipe.
I can not even begin to describe the delicate flaky Salmon with a sweet, tangy and slightly salty flavor. The aromas that filled my kitchen were so heavenly. Mustard Glazed Salmon hits three of the 5 flavors your tongue can pick up.
Salmon is a family favorite. Recently my daughter and I joined a summer shred challenge. Being a recipe blogger it is giving me new inspiration. My mind started racing on how to create a new and tasty recipe for Salmon. Initially, I thought about adding Yacon Syrup. Since researching this new to me product I have learned that it is from a perennial daisy and is used in other countries as a sweetener. According to my research, it has probiotic benefits as well as helps with digestion. Here is a link to one of the articles I have read which lists the above-mentioned information. Personally, I feel as if the flavor is closest to honey and way sweeter, therefore, a recipe would call for a smaller amount of Yacon vs another type of sweetener.
Once I had decided on which sweetener to use the next step was to create the rest of the recipe. Why not an Asian twist to a Mustard Glaze. BOOM! That’s what I did. Melding flavors with sweet, salty and a little spice or acid from the Stone Ground Mustard makes this Mustard Glazed Salmon a new family favorite. Not to mention its also KETO and that is always a plus!
For the perfect meal pair, this with my Sauteed Cabbage or with my Cauliflower Rice Pilaf. The cabbage is a replacement for several side-dish accompaniments mashed potatoes, pasta, or rice.
Reserve the remaining sauce to add to the top or the cooked Mustard Glazed Salmon to create a more decadent dinner.
6 tbsp Stone Ground Mustard
4 tbsp Coconut Aminos
2 tbsp Yacon Syrup
1 tsp Nevada Sauce
salt and pepper to taste
2 lbs Salmon
Preheat oven to 400 F. Grease a cookie sheet or baking stone. In a small bowl add together mustard, coconut aminos, Yacon, Nevada Sauce until thoroughly mixed through.
Salt and pepper both sides of the salmon. On a cookie sheet or baking stone spread about 2 tablespoons of the mustard sauce on the cooking sheet or baking stone.
Lay the salmon down on top of the sauce. Spread another 2 tablespoons of glaze on the top of the salmon.
Place the Salmon in the oven and bake 12 – 15 minutes or until your desired doneness.
Mustard Glazed Salmon
- 6 tbsp Stone Ground Mustard
- 4 tbsp Coconut Aminos
- 2 tbsp Yacon Syrup
- 1 tsp Nevada Sauce See blog recipe
Salt and Pepper Salmon to taste
- 2 lbs Salmon
- Preheat oven to 400 F. Grease a cookie sheet or baking stone. In a small bowl add together mustard, coconut aminos, Yacon, Nevada Sauce until thoroughly mixed through.
- Salt and pepper both sides of the salmon. On a cookie sheet or baking stone spread about 2 tablespoons of the mustard sauce on the cooking sheet or baking stone.
- Lay the salmon down on top of the sauce. Spread another 2 tablespoons of glaze on the top of the salmon.
- Place the Salmon in the oven and bake 12 - 15 minutes or until your desired doneness.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 10 g||16 %|
|Saturated Fat 1 g||6 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 86 mg||29 %|
|Sodium 284 mg||12 %|
|Potassium 0 mg||0 %|
|Total Carbohydrate 6 g||2 %|
|Dietary Fiber 1 g||4 %|
|Sugars 3 g|
|Protein 32 g||64 %|
|Vitamin A||0 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|