Roasted Salmon With Cranberry Mustard Sauce Recipes

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ROASTED SALMON WITH CRANBERRY MUSTARD SAUCE RECIPE - (4.8/5)



Roasted Salmon with Cranberry Mustard Sauce Recipe - (4.8/5) image

Provided by LisaRich

Number Of Ingredients 7

Sauce:
4 Salmon Fillets
3 Tbsp Olive Oil
2 Tbsp Dijon Mustard
1/2 can Whole Cranberry Sauce
1/4 c Brown Sugar
2 Tbsp each: Olive Oil, Dijon Mustard, Chopped Shallots, Red Wine Vinegar

Steps:

  • Preheat oven to 45o degrees. Spray baking sheet with non stick spray. Place Salmon on Baking sheet. Whisk oil and mustard together, brush over Salmon. Sprinkle with Salt and pepper. Bake for 12 minutes, or until done. Sauce: Mix all ingrediants together in a saucepan, bring to a boil, and spoon over cooked Salmon.

MUSTARD-ROASTED SALMON WITH LINGONBERRY SAUCE



Mustard-Roasted Salmon with Lingonberry Sauce image

Categories     Mustard     Roast     Quick & Easy     Dinner     Salmon     Spring     Lingonberry     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 6

2 tablespoons Dijon mustard
2 tablespoons unsalted butter, melted, divided
2 6-ounce salmon fillets
2 tablespoons chopped shallots
2 tablespoons lingonberry preserves
2 tablespoons raspberry vinegar

Steps:

  • Preheat oven to 450°F. Stir 2 tablespoons mustard and 1 tablespoon melted butter in small dish. Oil small rimmed baking sheet and place salmon on sheet, skin side down. Sprinkle salmon with salt. Spread top of salmon with mustard mixture and season generously with pepper. Bake until salmon is cooked through and mustard browns, about 10 minutes.
  • Meanwhile, heat remaining 1 tablespoon butter in heavy small skillet over medium heat. Add shallots and sauté 2 minutes. Add preserves and vinegar; stir until preserves melt and mixture is smooth. Bring to simmer. Season sauce to taste with salt and pepper.
  • Spoon sauce over fish and serve.

ROASTED SALMON GLAZED WITH BROWN SUGAR AND MUSTARD



Roasted Salmon Glazed With Brown Sugar and Mustard image

This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you'll know it by heart: salmon glazed with brown sugar and mustard. The preparation could not be simpler. Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them into the top half of your oven. They ought to be done in 12 minutes or so, and they pair beautifully with simple braised greens.

Provided by Sam Sifton

Categories     dinner, easy, for one, for two, lunch, quick, weekday, weeknight, main course

Time 15m

Yield Number of servings vary

Number Of Ingredients 4

Salmon fillets, preferably wild or farmed organically
Dijon mustard
Brown sugar
Salt and black pepper

Steps:

  • Heat your oven to 400 degrees.
  • Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.
  • Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 237 milligrams, Sugar 1 gram, TransFat 0 grams

ROASTED SALMON WITH CRANBERRY-MUSTARD SAUCE



Roasted Salmon with Cranberry-Mustard Sauce image

Categories     Mustard     Broil     Cranberry     Salmon     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

Nonstick vegetable oil spray
3 tablespoons walnut oil or olive oil
2 tablespoons Dijon mustard
4 6-ounce boneless salmon fillets with skin
1/3 cup raw cranberry relish, room temperature
2 tablespoons chopped shallots
2 tablespoons red wine vinegar

Steps:

  • Preheat oven to 450°F. Spray small baking sheet with nonstick spray. Whisk oil and mustard in medium bowl to blend. Sprinkle salmon with salt and pepper. Place on prepared baking sheet, skin side down. Brush top of salmon with 2 tablespoons mustard-oil mixture. Roast salmon until fish is cooked through, about 13 minutes.
  • Preheat broiler. Whisk cranberry relish, shallots, and vinegar into remaining mustard-oil mixture. Season sauce with salt and pepper. Broil salmon until top is browning in spots, about 30 seconds. Transfer to plates. Spoon sauce over; serve.

ROASTED SALMON WITH SWEET-N-HOT MUSTARD GLAZE



Roasted Salmon with Sweet-n-Hot Mustard Glaze image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Cooking spray
3 1/2 pounds salmon fillets or steaks, skin on and pin bones removed (by your fish guy or you can do it using tweezers)
Salt and freshly ground black pepper
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons water
2 tablespoons fresh lemon juice
1 teaspoon hot mustard powder
1 teaspoon garlic powder
2 tablespoons chopped fresh dill

Steps:

  • Preheat the oven to 400 degrees F.
  • Coat a shallow baking dish with cooking spray. Season both sides of salmon with salt and pepper. Place salmon in prepared baking dish.
  • In a medium bowl, whisk together the Dijon, honey, water, lemon juice, mustard powder, and garlic powder. Remove 1/2 cup of the mustard sauce and set aside. Pour the remaining sauce over the salmon fillets in the pan. Roast the salmon, uncovered, until fork tender, about 15 minutes.
  • Stir the dill into the reserved mustard sauce. Serve 1/3 of the roasted salmon (4 fillets, each about 4 ounces after cooking) with the dill-spiked mustard sauce spooned over the top. Refrigerate the remaining salmon up to 3 days or freeze for up to 3 months; thaw it completely in the refrigerator or microwave for 3 to 5 minutes on LOW before using.

ROASTED SALMON WITH MUSTARD-HERB CRUST, ARUGULA MAYONNAISE, AND PUMPERNICKEL TOAST



Roasted Salmon with Mustard-Herb Crust, Arugula Mayonnaise, and Pumpernickel Toast image

Provided by Tyler Florence

Categories     appetizer

Time 30m

Yield 12 cocktail servings

Number Of Ingredients 13

1/4 cup whole-grain Dijon mustard
1/2 lemon, juiced
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
5 slices of stale white bread, about 1 1/2 cups, roughly ground or panko or unseasoned stuffing bread crumbs
1 side of salmon, about 3 pounds, skin and pin bones removed
Extra-virgin olive oil
2 cups mayonnaise
1 bunches arugula, stemmed and coarsely chopped, plus 1 bunch, stemmed
1 lemon, juiced
1 cocktail loaf pumpernickel bread, toasted, optional

Steps:

  • Make the mustard crust: In a bowl, combine the mustard, lemon juice, fresh herbs, salt and pepper, and stir together. Stir in the olive oil, and then the bread.
  • Preheat the oven to 450 degrees F. Put the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with olive oil. Spoon the bread mixture onto the salmon and smooth with a spatula to cover completely. Put the baking sheet into the oven and roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
  • When the salmon is cooked, take it out of the oven and set aside. Combine the mayonnaise, the chopped arugula, and the lemon juice in a blender and puree. Season with salt and pepper.
  • To serve, transfer the salmon to a serving platter by holding 2 opposing corners of the parchment paper and lifting the whole thing off the baking sheet and onto the platter, parchment and all. Spoon the mayonnaise into a serving bowl and garnish with remaining arugula. If serving with cocktail bread set the salmon out with the arugula mayonnaise, and the arugula leaves and let guests make open-faced sandwiches by spreading the toast with the mayonnaise, adding a leaf or 2 of arugula, and finishing with a spoonful of the salmon.

MUSTARD ROASTED SALMON



Mustard Roasted Salmon image

Provided by Dana Angelo White, M.S., R.D., A.T.C.

Time 25m

Yield 4 pieces

Number Of Ingredients 5

1 1/4 pound wild salmon, skin removed, cut into 4 pieces
2 tablespoons whole grain mustard
2 tablespoons 100% pure maple syrup
1 clove garlic, minced
Juice of 1/2 a lemon

Steps:

  • Preheat oven to 400-degrees Fahrenheit. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes.
  • In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After the 10 minutes of cooking, brush salmon with mixture and return to the oven for 5 minutes or until salmon is just cooked through.

Nutrition Facts : Calories 240, Fat 9 grams, SaturatedFat 1.5 grams, Cholesterol 50 milligrams, Sodium 125 milligrams, Carbohydrate 14 grams, Protein 25 grams

OVEN ROASTED SALMON WITH HONEY-MUSTARD SAUCE



Oven Roasted Salmon With Honey-Mustard Sauce image

Roasting is one of the fastest and easiest ways of preparing salmon. Serve it up with this tasty honey-mustard sauce.

Provided by Lorrie in Montreal

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 salmon fillets or 4 salmon steaks
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 lime, zest of, grated
1 teaspoon fresh thyme, chopped

Steps:

  • Place the salmon fillet or steaks skin-side down on the prepared baking sheet.
  • Stir together the sauce ingredients and spoon or spread the mixture over the salmon.
  • Use either the lime zest or the fresh thyme.
  • Bake for 11-12 minutes per inch, until the fish flakes with a fork.
  • Use a thin spatula to remove the fish from the pan, and try to leave the skin behind on the foil.
  • Serve immediately.

MUSTARD-ROASTED SALMON WITH LINGONBERRY SAUCE



Mustard-Roasted Salmon With Lingonberry Sauce image

Make and share this Mustard-Roasted Salmon With Lingonberry Sauce recipe from Food.com.

Provided by lazyme

Categories     Scandinavian

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

2 tablespoons Dijon mustard
2 tablespoons unsalted butter, melted, divided
12 ounces salmon fillets
2 tablespoons chopped shallots
2 tablespoons lingonberry preserves
2 tablespoons raspberry vinegar

Steps:

  • Preheat oven to 450°F
  • Stir 2 tablespoons mustard and 1 tablespoon melted butter in small dish.
  • Oil small rimmed baking sheet and place salmon on sheet, skin side down.
  • Sprinkle salmon with salt.
  • Spread top of salmon with mustard mixture and season generously with pepper.
  • Bake until salmon is cooked through and mustard browns, about 10 minutes.
  • Meanwhile, heat remaining 1 tablespoon butter in heavy small skillet over medium heat.
  • Add shallots and sauté 2 minutes.
  • Add preserves and vinegar; stir until preserves melt and mixture is smooth.
  • Bring to simmer.
  • Season sauce to taste with salt and pepper.
  • Spoon sauce over fish and serve.

ROASTED SALMON FILLETS WITH LINGONBERRY GLAZE



Roasted Salmon Fillets with Lingonberry Glaze image

Salmon paired with a delicious tart fruit glaze.

Provided by SNOWBABIEFAN

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 30m

Yield 2

Number Of Ingredients 9

2 tablespoons salted butter, melted
2 tablespoons Dijon mustard
2 (6 ounce) salmon fillets
salt and ground pepper to taste
2 tablespoons salted butter
2 stalks green onions, finely chopped
2 tablespoons lingonberry jam
2 tablespoons raspberry vinaigrette
salt and ground pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix melted butter and Dijon in a small bowl until well blended.
  • Place salmon fillets on a baking sheet and brush the tops and sides with Dijon mixture. Sprinkle with salt and pepper.
  • Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
  • While the salmon is baking, melt butter for glaze in a skillet over medium heat. Add green onions and saute until lightly browned, about 5 minutes. Add jam and vinaigrette, then season with salt and pepper. Cook and stir until thickened, about 3 minutes.
  • Plate the salmon and divide the glaze between the two fillets.

Nutrition Facts : Calories 461.8 calories, Carbohydrate 17.6 g, Cholesterol 133.1 mg, Fat 28.7 g, Fiber 0.4 g, Protein 31.2 g, SaturatedFat 16 g, Sodium 822 mg, Sugar 5.4 g

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