Serve some fresh salmon with an unexpected honey mustard mint sauce – yes mint! – and let your taste buds rejoice.Salmon with Honey Mustard Mint SauceSometimes I feel like my kitchen is a high school, and the ingredients are much-put-upon stereotypical students.  Quinoa and kale are the nerds everyone loves to copy, but no one reeeeeally gets excited about their company.  Salted caramel is the hot cheerleader who kinda peaked as a sophomore, but still gets plenty of attention her senior year.  Bacon is the class clown, getting along with everyone.

In this world, mint is a pleasant girl, good friends with chocolate and loose tea, but otherwise a bit of a loner.  Even though all agree she brings something nice to the table, her extracurriculars are limited.  Some, not knowing her full charms, would even shamefully lump her with that weirdo, gum.  (He’s always underfoot and sticks around too long.)

NO!  This is wrong.  Mint deserves more!  Mint, break that mold and bust those clichés!  Flirt with a savory dish and leave those mouths hanging open in wonder.

Which is all to say that you probably expect a recipe for a honey mustard mint sauce to be very very bad – It’s unheard of! They don’t hang out!—but one taste will adjust your views.  Be open to this new world.   Welcome dear mint into your entrees.

Salmon with Honey Mustard Mint Sauce

When I first tried this recipe, I doubted, too.  But then I tasted, and then I tasted some more, and I discovered I could eat this sauce with a spoon and be happy.  It’s that good.  And it’s killer paired with salmon.  (Honestly, you could pair it with many things.  Chicken?  Yes!  Pork?  Yes!  But salmon is just a perfect match.)

The mint adds a little herbal flavor, but it isn’t overwhelming.  It’s more like, “Ooooo what’s that,” in the best of ways.  The instructions recommend letting the sauce sit for 15 minutes before serving, and while it’s not absolutely necessary, it is a good idea for optimal flavor (high school student) mingling purposes.  You want to give mint a chance to achieve her full potential, don’t you?  Of course you do.  She’s mint!  And she’s living life to the fullest!

Try serving the salmon and sauce with some grilled asparagus, or even better, a nice cheesy risotto.  Salad makes a pretty picture (and goes nicely with our healthy January theme), but this salmon is actually SO DARN GOOD FOR YOU you can add a few carbs to your plate and still win.

Are you a mint doubter?  Did you try it and believe?  Let us know in the comments!

Recipe adapted from Bobby Flay.

Salmon with Honey Mustard Mint Sauce

Salmon with Honey Mustard Mint Sauce
Prep time
Cook time
Total time
Serve some fresh salmon with an unexpected honey mustard mint sauce - yes mint! - and let your taste buds rejoice.
Serves: 4-6 servings
For the sauce
  • ¼ cup Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 3 tablespoons honey
  • 2 tablespoons prepared horseradish, drained
  • 2 tablespoons finely chopped fresh mint leaves
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
For the salmon
  • 2 pound fillet salmon
  • ¼ - ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
For the sauce
  1. Add the first 7 ingredients (Dijon mustard through pepper) to a small bowl. Whisk thoroughly until well combined. Let sit at room temperature for at least 15 minutes, or up to a couple hours.
For the salmon
  1. Preheat oven to 425.
  2. Spray a baking sheet with nonstick cooking spray (or for easy clean up, cover the sheet in foil, then spray). Place the salmon skin-side down on the baking sheet. Sprinkle with salt and fresh ground pepper. Use more or less salt depending on your personal preferences.
  3. Bake salmon just until the center is opaque, starting to check it at 10 minutes, and likely baking it around 15-18 minutes.
  4. Serve salmon with the sauce.
The USDA recommends cooking salmon to an internal temperature of 145, but many people find this overcooks the fish by quite a bit. Personally, I cook my salmon to 125F. You should do what works for you, and obviously I'm no doctor/scientist/secret government agent so use your own best judgment!

Recipe adapted from Bobby Flay.

 Salmon with Honey Mustard Mint SauceSalmon with Honey Mustard Mint Sauce

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