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Easy Paleo Honey Mustard Baked Salmon in tin foil for easy cleanup. This sweet and spicy Baked Salmon is less than 200 calories, high in protein and done in less than 30 minutes!

Honey Mustard Baked Salmon

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 20 minutes
  • total_time Total Time: 25 minutes
  • yield Yield: 4-6 servings 1x
  • category Category: Dinner
  • method Method: Oven
  • cuisine Cuisine: American

Description

This easy paleo Honey Mustard Baked Salmon Recipe is made in tin foil for easy cleanup. It’s a delicious dinner that’s done in less than 30 minutes!

Scale

Ingredients

  • 2 lb. wild caught salmon filet
  • 2 tablespoons stone ground mustard
  • 2 tablespoons honey
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dry basil
  • 1/4 teaspoon red pepper flakes
  • 2 garlic cloves, minced
  • salt & pepper to season
  • squeeze of lemon to finish

Instructions

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with tin foil with about 4 inches of overhang off the sides. (you may need two sheets of foil to do this) Fold up the edges to create a pocket.
  3. Place the salmon in the center of the lined baking sheet.
  4. To a small bowl add, mustard, honey, smoked paprika, basil, red pepper flakes and minced garlic. Whisk until smooth.
  5. Pour the mixture over the salmon. Gently rub the mixture into the salmon so it is completely coated. Season the top of the salmon with salt and pepper.
  6. Using the tin foil overhang, fold to the center to create a dome and seal in the salmon so it created a closed tin foil pocket.
  7. Bake for 10-15 minutes, or until your desired doneness.
  8. Remove foil and place under broiler for 2-3 minutes to caramelize the honey on top.
  9. Garnish with chopped chives. Serve!

Notes

Recipe adapted from Eating Well 101


Nutrition

  • Serving Size: 4 oz.
  • Calories: 178
  • Sugar: 6 g
  • Sodium: 351 mg
  • Fat: 3 g
  • Saturated Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 1 g
  • Protein: 31 g
  • Cholesterol: 87 mg

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