Honey Mustard Salmon with Caramelized Carrots

published Jul 10, 2021
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Honey Mustard Salmon with Caramelized Carrots

A sweet and tangy honey mustard glaze lends loads of flavor to this easy salmon skillet dinner.

Serves4

Prep7 minutes to 10 minutes

Cook11 minutes to 14 minutes

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Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

This easy honey mustard salmon has a lot going for it. With savory, sweet, and spicy flavors in every bite, it’s a skillet dinner that’s sure to add excitement to your weeknight routine. Plus, you only need five ingredients to make it — and it’s ready in less than 30 minutes.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

Honey + Dijon = The Ultimate Glaze for Salmon

What makes this easy recipe extra special is that the glaze comes together with just two pantry ingredients. Combine a spoonful of honey with a couple of spoonfuls of Dijon mustard, and you’ve got homemade honey mustard. If you have a jar of true honey mustard on hand, you can use that instead — simply spoon three tablespoons over the fillets.

Honey Mustard Salmon with Caramelized Carrots

A sweet and tangy honey mustard glaze lends loads of flavor to this easy salmon skillet dinner.

Prep time 7 minutes to 10 minutes

Cook time 11 minutes to 14 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 1/2 pounds

    carrots

  • 4

    medium scallions

  • 4

    (6-ounce) skin-on salmon fillets

  • 1 1/2 teaspoons

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper, divided

  • 4 tablespoons

    olive oil, divided

  • 2 tablespoons

    Dijon mustard

  • 1 tablespoon

    honey

Instructions

  1. Peel and trim 1 1/2 pounds carrots. If they are more than 1-inch thick, cut them in half lengthwise; otherwise, leave them whole. Cut the carrots crosswise into 2-inch-long pieces. Thinly slice 4 medium scallions, keeping the white and green parts separate. Pat 4 salmon fillets dry with paper towels, then season on both sides with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.

  2. Heat 2 tablespoons of the olive oil in a large nonstick skillet with a lid over medium-high heat until shimmering. Add the salmon skin-side up and sear until golden-brown on the bottom, about 4 minutes.

  3. Transfer the salmon skin-side down to a plate (it will not be cooked through). Add the remaining 2 tablespoons olive oil to the pan. Add the carrots and scallion whites, and season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté until the carrots are crisp-tender, about 5 minutes. Meanwhile, stir 2 tablespoons Dijon mustard and 1 tablespoon honey together in a small bowl.

  4. Reduce the heat to medium. Return the salmon skin-side down to the pan, nestling it among the carrots. Spread the honey mustard onto the salmon with the back of the spoon. Cover and cook the salmon to desired doneness, 2 to 5 minutes depending on the thickness of the fillets. An instant-read thermometer inserted into the middle of the thickest fillet should register 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer it more well-done. Sprinkle with the scallion greens.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.