Sunday, July 1, 2018

Roasted Sweet Mustard Glazed Salmon - Wild Alaskan Salmon

This evening I made the most delicious roasted salmon (yeah, I know I've said that many times before), but it really was! We went to Costco again this past Friday evening and low and behold they had another shipment of Wild Alaskan Salmon! This time they only put 1 fillet per package which I actually prefer. It was $14.99/lb this week, down from the $16.99 last week! I could eat salmon simply roasted with some salt and butter every day, but to keep my hubby and visiting grown salmon loving son from rolling their "salmon again" eyes, I like to keep changing it up a bit. Not enough to overpower the fresh salmon, but rather enhance it. This dish worked like a charm! And it was so very simple to make. I love to take advantage of having fresh wild salmon available since the season is so short. Even though I like using the salmon I've frozen...I prefer it fresh. I have a confession to make...even though I usually do not add any type of sugar to anything, I am going to confess that I did add 1 slightly rounded tablespoon of brown sugar to this glaze. I've made a sugar-free brown sugar substitute in the past using Swerve and a tiny bit of molasses but since I was only using 1 tablespoon to add to glaze for about 2-1/4 pounds of salmon, I decided not to bother and just use the real deal. I hoped it would be enough to help it brown and be "glazey" and it was. You could easily add your favorite sugar substitute in place of the brown sugar or a tiny bit of stevia. You can make it as sweet or as mustardy as you like. Just taste it as you go. Also, this recipe can be easily halved (I used 2 large salmon fillets, but if you only use 1 fillet, simply cut the glaze in half). It turned out AMAZING! I served mine alongside a salad, but for hubby and son, I baked potatoes and made peas to go with theirs. They LOVED it! I snapped a few photos below and included the easy peasy glaze recipe. Enjoy!

Roasted Sweet Mustard Glazed Wild Alaskan Salmon


2 large salmon fillets (preferably wild salmon, about 1 to 1-1/4 lbs each)
3 to 4 tablespoons Dijon Mustard (or any good spicy brown mustard)
1 tablespoon brown sugar (or substitute your favorite non-sugar sweetener)
Dash of garlic powder
2 or 3 generous dashes of ground Ceylon cinnamon
1/4 teaspoon salt


Preheat oven to 425 degrees F. Rinse salmon fillets and pat dry with paper towels. Place fillets skin side down on a foil lined baking sheet.

In a small bowl, combine remaining ingredients. Taste and make any necessary adjustments to your own taste; if desired add more or less sweetener. Brush or spoon glaze over salmon, spreading and smoothing with back of spoon. Roast at 425 degrees F for 12 minutes. Turn oven to broil and move closer to broiler. Broil 3 to 5 minutes or until glaze is hot and bubbly and just begins to brown. Let salmon sit for a few minutes before serving to allow glaze to set.

*Note: If using only 1 salmon fillet, halve the glaze ingredients.


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