When I was a kid I didn’t eat a lot of fish. I enjoyed steamed shrimp, but in the south we mostly ate fried catfish or fried shrimp or fried something-something and I never really loved it. Other than French fries (which are GREAT!!) I try to avoid fried foods in my usual diet, but I’ve been adding fish into our weeknight meal rotations a few times each month.

While fish can be a little pricier than chicken breasts, and it can smell up your house if you don’t take out the trash right away (pro tip), it is really delicious, apparently good for you, and so fast to cook. A thin piece of tilapia (we like to purchase the frozen bags to save money) can fully bake in the oven with a little olive oil, salt, and pepper in only eleven minutes. A squeeze of a lemon and you are done.

Every now and then, the salmon is on sale and we splurge. Salmon is a beautiful orange color and it tastes great. It’s good for you too. To make it extra special, I make a mustard glaze that turns golden and a little crispyin the oven.

Mustard-Glazed Salmon Recipe

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Here’s what you need:

Salmon: about 6 ounces per person. You’ll leave the skins on and you’ll cook it with the skin-side down.

Mustard: the delicious brown kind. We use fancy-pants grey poupon.

[Low sodium] soy sauce.

Honey.

Olive oil and salt and pepper. I wasn’t kidding about that yesterday. But you can use spray instead of oil today if you have that handy.

Sheet pan and foil.

Here’s what you do:

Grab your sheet pan and line it with foil because cleaning up after cooking fish is the worst.

Preheat your oven to 400 degrees.

Lightly brush the pan with oil or just spray it with cooking spray.

Set your fish pieces right down on top of the oily pan with a little space between them.

Salt your fish. Just sprinkle a little over the top. Add a little pepper too.

Now for the flavor. In a small bowl, mix together equal-ish parts mustard, soy sauce, and honey. I try to keep a little extra mustard and a little less honey and soy, but make it the way you like it: stir it up, stick your finger in and see if it tastes good. You’ll need to make more or less depending on how much salmon you are cooking. For one 6-ounce fillet, I used about 1 tsp. each of mustard and honey and a little less of soy.

glaze ingredients

Spoon the mixture over the top of your salmon and stick it in the oven at 400 degrees for about 18 minutes. It should look kind of white on the sides when it is done and it shouldn’t feel squishy if you lightly press on the top with the back of a fork.

This post is number 14 of my #write31days project 31 Days in the Pink-Briefcase Kitchen. You can follow along with the series each day in October. An archive of posts is available here, or just click on that big button on the right sidebar.

Mustard-Glazed Salmon
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  • I love making salmon because it really is so simple! I’ve always been intimidated by cooking fish, since we didn’t have it often growing up in the Midwest, but baked salmon is idiotproof. =)

  • Mama johnson

    You do remember you mom is allergic to seafood, right?

    • Yes but I’m not trying to tell the internet all of your secrets! (Hello internet: another reason I did not eat fish as a child is my mother is allergic to seafood.)

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