Easy Honey Mustard Glazed Salmon Steaks

Honey and mustard are one of the most celebrated flavor combinations. On salmon, it’s even better! My Easy Honey Mustard Glazed Salmon Steaks are a quick and simple way of making those flavors shine! First, mix together the sauce for the salmon. Its just mustard, honey, garlic, and ginger. Then, season the fish with salt and pepper. Baste the sauce onto the salmon and then bake it all together for 10-12 minutes. Seriously, this protein is so quick and delicious! My Easy Honey Mustard Glazed Salmon Steaks is the perfect quick protein for your next family meal.

Recipes Similar to My Glazed Salmon Steaks:

Honey Mustard Dressing

Honey Candied Carrots Recipe

Quick Thai Salmon Burgers with Pickled Cucumber Slaw

Honey Mustard Pretzel Baked Chicken Strips Recipe

Are Honey and Mustard Both Healthy Condiments?

Honey has long been a healing ingredient across the world. It has high antioxidant and antibacterial effects. That means its great for wound healing, relieving the throat, and treating stomach issues such as diarrhea. Mustard seeds are healthy as well! They are not celebrated enough for their Omge-3 fatty acid content. Selenium and magnesium are also found in high concentrations in mustard, which are anti-inflammatories that our bodies need.

Honey mustard is one of the best combinations to top your protein, or even to dip your vegetables! For more honey mustard, try my Green Bean Fries with Creamy Honey Mustard!

Ingredients in Easy Honey Mustard Glazed Salmon Steaks

• honey
• Dijon mustard
• fresh ginger
• garlic powder
• salt
• black pepper
• salmon fillets

How to Make Easy Honey Mustard Glazed Salmon Steaks

Preheat the oven to 400° F and line baking sheet with foil. Lightly grease the foil with nonstick cooking spray and set aside.

In a small mixing bowl, whisk together the honey, mustard, ginger, and garlic powder.

Season both sides of the salmon with salt and pepper.

Place the salmon fillets on the prepared baking sheet and brush the glaze over them.

Bake for 10-12 minutes, or until the flesh easily flakes with a fork, or the internal temperature reaches 145° F.