Are you looking for an easy 15-minute dinner? Try out this delicious electric skillet honey-mustard glazed salmon.
Effortless Family Dinner or Camping Meal
This is a great family dinner that we serve often in our house for its simplicity, health and flavor. The wild salmon is glazed with a quick, homemade, whole grain mustard and honey sauce, cooked in an electric frying pan and garnished with fresh parsley.
Honey-mustard salmon just tastes great! And the electric skillet need not only be used in the kitchen. They are great for taking camping as well, as long as you have a serviced campsite or room in the RV.
This recipe uses basic ingredients and takes only 15 minutes to make, which gives you more time to enjoy the scenery and relax on your trip without compromising good eats.
Serve this salmon recipe with rice, electric skillet potatoes, fresh hemp seed salad, tin foil grilled asparagus or your favorite side dish.
Crowd Fave
From Diane: ⭐⭐⭐⭐⭐ "Very good recipe. Like cuisine chef. Thank you for sharing."
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Ingredients
- wild salmon - I always prefer wild over farmed salmon for its firmer texture, richer flavor and the more natural factor.
- whole-grain mustard - Whole grain mustard is made from whole or partially crushed mustard seeds mixed with vinegar, salt, etc. I love the texture and tang on top of the salmon fillets. You could also try adding it to this Manitoba honey dill sauce for a bit of a creamy sauce alternative.
- liquid honey - Clover honey specifically complements salmon well and works beautifully as a glaze, so to me it's the best choice for this recipe. You could also try wildflower or orange blossom honey but whatever you have on would work too.
*See recipe card for ingredient amounts.
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How to Make Electric Skillet Salmon
- Heat an electric skillet to 325ºF. In a bowl, mix the mustard and honey. Reserve half of it for serving.
- Brush the other ½ of the honey-mustard glaze over the top of the salmon fillets (not the skin side).
- Grease the electric skillet with olive oil and add the salmon fillets, skin side down. Cover and cook for 10-12 minutes (or until desired doneness).
- Serve the electric skillet salmon with chopped fresh parsley and the rest of the honey-mustard glaze. Store leftovers in a covered container in the fridge for up to 3 to 4 days.
Chef's Note: If you have leftovers, chop it up and make a salmon pasta salad or add it to chickpea salad. For tips on cleaning your skillet afterwards, check out my tutorial for how to clean the bottom of an electric skillet.
More Delicious Skillet Meals to Try
If you tried this Electric Skillet Salmon Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Electric Skillet Honey-Mustard Glazed Salmon
Ingredients
- 3 tablespoons whole grain mustard
- 3 tablespoons liquid honey
- 1 pound wild salmon fillets - with skin
- 1 tablespoon olive oil
- ¼ cup fresh parsley - chopped
- Salt and pepper - to taste
Instructions
- Heat electric skillet to 325ºF. In a bowl, mix the mustard and honey. Reserve half of it for serving.3 tablespoons whole grain mustard, 3 tablespoons liquid honey
- Brush the other ½ of the honey-mustard glaze over the top of the salmon fillets (not the skin side).1 pound wild salmon fillets
- Grease the electric skillet with olive oil and add the salmon fillets, skin side down.1 tablespoon olive oil
- Cover and cook for 10-12 minutes (or until desired doneness).
- Serve with chopped fresh parsley and the rest of the honey-mustard glaze.¼ cup fresh parsley
Equipment
Notes
- Serve it with rice, potatoes, salad, roasted vegetables or your favorite side dish.
- Electric skillets are great for taking camping, as long as you have a serviced campsite or room in the RV.
- Store leftovers in a covered container in the fridge for up to 3 to 4 days.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Diane says
Very good recipe. Like cuisine chef. Thank you for sharing.
Joss Dyckson says
Thanks, Dianne! Appreciate it. 🙂
Fern Slotman says
Very good recipe. We added a squirt of Sriracha.
Joss D says
Thank you Fern! I'm glad you enjoyed it.