Are you looking for an easy 15-minute dinner? Try out this delicious electric skillet honey-mustard glazed salmon.
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. Serve it with rice, potatoes, salad, roasted vegetables or your favorite side dish.
This is a great family dinner that we serve often in our house for its simplicity, health and flavor. Some of the health benefits of salmon include decreased inflammation, the ability to lower blood pressure and improved cell function.
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.
If you have leftovers, chop it up and make a salmon pasta salad.
Did you give this salmon recipe a go? Let us know how it turned out in the comments and if you enjoyed it, please share!
Hungry for more? Try our Vegetarian Zucchini ‘Crab’ Cakes
📋Recipe
Electric Skillet Honey-Mustard Glazed Salmon
Ingredients
- 1 pound wild salmon fillets - with skin
- 3 tablespoons whole grain mustard
- 3 tablespoons liquid honey
- 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.
- 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 with chopped fresh parsley and the rest of the honey-mustard glaze.
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.
Fern Slotman says
Very good recipe. We added a squirt of Sriracha.
Joss D says
Thank you Fern! I'm glad you enjoyed it.