Salmon Fillets with Mustard Glaze Recipe -
Salmon Fillets with Mustard Glaze Recipe
  • READY IN 20 mins

Salmon Fillets with Mustard Glaze

Recipe by  

"Tender, sauteed salmon is glazed with a tangy sweet-sour glaze."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • COOK

    20 mins

    20 mins


  1. Heat oil in medium skillet over medium-high heat. Add salmon, skin-side up, and cook for about 5 minutes or until browned. Turn salmon and season with black pepper.
  2. Add 1/2 cup broth. Heat to a boil. Cover and cook over low heat 5 minutes or until fish flakes easily when tested with a fork. Remove salmon and keep warm.
  3. Add remaining broth, vinegar, mustard and brown sugar. Heat to a boil. Cook over medium heat 10 minutes or until mixture is slightly thickened and reduced to 1/4 cup. Serve over salmon.
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Reviews More Reviews

Most Helpful Positive Review
Aug 16, 2008

Great recipe with the basic ingredients and directions, but I didn't have brown sugar, so I used honey instead. The reduction time was a little longer but well worth the wait. I will use this again because we love salmon.

Most Helpful Critical Review
Aug 06, 2012

I did not care for this recipe.


25 Ratings

Feb 25, 2009

This was really delicious. I made a few changes. I added a little white wine to the sauce and dill to the salmon. It does take a little longer than 10 mins for the sauce to reduce but it was well worth it. I will make this again!

Feb 16, 2008

Pretty delish! I used some white wine to deglaze the pan and also used blood orange balsamic instead of plain balsamic. Gave it a nice citrusy flavr. I would recommend seasoning the salmon before cooking and adding some salt.

Feb 24, 2011

This is an easy, delicious recipe. Followed the directions exactly, except I didn't have balsamic vinegar so I used soy sauce instead. I served this with brown rice and roasted asparagus. Definitely a keeper.

Apr 07, 2011

Love it!!

Nov 24, 2010

one of the best recipies I've made, perfect for a quick and simple yet special weekday meal with a few ingredients that I had on hand. I didn't have any chicken broth, so I used vegetable boullion cubes, and didn't have country dijon, so the regular dijon works fine. I probably overcooked the salmon during the searing process, so I will cut the time down by a few minutes. The glaze was great.

Apr 02, 2009

Easy and good. My sauce came out a little salty. Not sure what caused it.


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