Skip to Content

Honey Mustard Salmon Quickly Pan Fried

Honey mustard salmon, a perfect quick and easy midweek meal, a simple pan fried fillet cooked in a light & delicious glaze in just 15 minutes.

The glaze features a classic combination of dijon mustard, honey, and lemon and it is a wonderful compliment to the richly flavoured and perfectly cooked fish.

Honey mustard salmon fillet served on celeriac mash with snipped chives.

Quickly Glazed Pan Fried Salmon.

Most glazed salmon recipes floating around the interweb seem to have a distinctly Asian feel. Recipes like honey and soy salmon and my Korean salmon tend to rule the roost.

This recipe is very different, it has a very “modern” European feel.

Featuring lemon, honey and dijon mustard this easy salmon recipe contains ingredients that most people will have in their store cupboard.

The combination of honey and mustard is both delicious and versatile.

I use it here on fish, I have honey and mustard pork chops and honey and mustard sauce that I serve with chicken meatballs.

It is also oh so fast to cook, it takes less than 10 minutes from it hitting the pan for it to be ready for the plate, and boy is it delicious!

It is simple cooking at its very best and it is the perfect quick nutritious main element to a weeknight dinner.

Pan fried honey mustard salmon served on celeriac mash.

Frequently Asked Questions.

Why do you leave the skin on for the first cooking phase?

Leaving the skin on helps keep the salmon fillet whole. I remove it because it will go soft and chewy when you but it through the glaze.

It makes the perfect “chefs perk”, or you could cut up the crispy skin and sprinkle it over the dish. I use this technique in my pea and salmon pasta.

How do I know when to flip the salmon?

You can watch the salmon cooking as you go. The time to remove and flip is when the opaque colour on the side of the salmon reaches two thirds of the way up the fillet.

How do I know when my pan is hot enough?

You want to set the heat under the pan somewhere at the upper end between high and medium. It is impossible to give exact guidance as it depends on both your hob and pan!

The salmon should give off a pleasing searing sound when it is placed in the pan.

If you get lots of smoke it is too hot and you should remove it from the heat until the smoke stops and then return to the heat.

Close up pan fried honey mustard salmon served on celeriac mash.

Serving Suggestions.

My favourite side dish to serve with the honey and mustard salmon is celeriac mash and snipped chives! The flavours work perfectly for me.

But it also works well with mashed potato, potato wedges or fried potatoes.

If I am serving this with potato wedges or fried potatoes I double the amount of glaze. This allows you to serve them with a honey and mustard sauce.

Sticking with the “roots” theme this mayo free potato salad would also make a perfect side dish.

Of course, you can go really simple with a nice green side salad and have a whacking great pudding!

Pan fried honey mustard salmon served on celeriac mash with snipped chives.
Yield: 2 Servings

Honey and Mustard Salmon Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This simply cook salmon fillet gets a glorious honey and mustard glaze with a hint of lemon.

Ingredients

  • 350 g (12.3 oz) Salmon Fillets
  • 1 Tbsp Cooking Oil
  • 2 Tbsp Dijon Mustard
  • 1.5 Tbsp Honey
  • 1 Lemon
  • Salt to Taste

Instructions

  1. Begin by juicing and zesting the lemon, we only want half of the juice.
  2. Place this in a bowl with the honey and dijon mustard, mix and set aside.
  3. Rub the salmon with the oil and season generously with salt.
  4. Heat a dry pan over a medium high heat.
  5. When hot add the salmon skin side down and cook for 4-5 minutes.
  6. It is vitally important that you do not mess with the fish at this point, just let it sit.
  7. Remove the salmon from the pan and peel off the skin, this should be easy.
  8. Return the pan to the heat and add the honey, mustard and lemon mix.
  9. This will boil and caramelise almost immediately!
  10. Add the salmon fillet uncooked side down.
  11. We should only need to cook this for another 90 seconds or so.
  12. Then flip the salmon to coat with the glaze.
  13. The final step is to slap the fish under a hot grill for 60 seconds to brown, or you could use a blow torch!

Notes

I usually eat the skin as a "chefs" perk but you can cut it up and serve it on top of the fish if you like.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 491Total Fat: 29gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 110mgSodium: 774mgCarbohydrates: 18gFiber: 2gSugar: 14gProtein: 40g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Paul Edwards

Monday 10th of February 2020

Brian, Is it possible to print from your site via Android? Hitting the print button reformats but no option to save. Thanks Paul

Brian Jones

Monday 10th of February 2020

Hey Paul...

I have absolutely no idea lol, I have not had a printer since around 2005! Let me ask the people that provide the tech services for my recipe card and get back to you, it iwll take a few days though :)

Brian

Skip to Recipe