Salmon Fillets with Mustard Glaze

Salmon Fillets with Mustard Glaze


"Tender, sauteed salmon is glazed with a tangy sweet-sour glaze."


20 m servings
Serving size has been adjusted!

Original recipe yields 4 servings


On Sale

What's on sale near you.


  • Cook

  • Ready In

  1. Heat oil in medium skillet over medium-high heat. Add salmon, skin-side up, and cook for about 5 minutes or until browned. Turn salmon and season with black pepper.
  2. Add 1/2 cup broth. Heat to a boil. Cover and cook over low heat 5 minutes or until fish flakes easily when tested with a fork. Remove salmon and keep warm.
  3. Add remaining broth, vinegar, mustard and brown sugar. Heat to a boil. Cook over medium heat 10 minutes or until mixture is slightly thickened and reduced to 1/4 cup. Serve over salmon.
  • profile image

Your rating



  1. 25 Ratings


Great recipe with the basic ingredients and directions, but I didn't have brown sugar, so I used honey instead. The reduction time was a little longer but well worth the wait. I will use this ...

This was really delicious. I made a few changes. I added a little white wine to the sauce and dill to the salmon. It does take a little longer than 10 mins for the sauce to reduce but it was we...

Pretty delish! I used some white wine to deglaze the pan and also used blood orange balsamic instead of plain balsamic. Gave it a nice citrusy flavr. I would recommend seasoning the salmon befor...

This is an easy, delicious recipe. Followed the directions exactly, except I didn't have balsamic vinegar so I used soy sauce instead. I served this with brown rice and roasted asparagus. Def...

Love it!!

one of the best recipies I've made, perfect for a quick and simple yet special weekday meal with a few ingredients that I had on hand. I didn't have any chicken broth, so I used vegetable boull...

Easy and good. My sauce came out a little salty. Not sure what caused it.

the sauce was great! I used it as my salad dressing and my husband pured the rest on his rice and veggies.

This was so good! Thank you for sharing this. It is definitely a do-again recipe.