Pan-Seared Salmon with Edmond Honey-Mustard Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy-skinned salmon fillets glazed with a sweet and tangy honey-mustard sauce, served with sautéed greens. This American-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, olive oil, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp lemon juice, and 2 minced garlic cloves until smooth; set aside.
  2. Step 2: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook for 5-6 minutes until the skin is crispy and edges turn golden.
  4. Step 4: Flip the salmon and brush generously with the honey-mustard glaze. Cook for an additional 2-3 minutes until salmon is cooked through and the glaze thickens slightly.
  5. Step 5: Remove salmon from skillet and set aside. In the same skillet, add 1 tbsp butter and 5 cups baby spinach, sautéing over medium heat for 2-3 minutes until wilted and tender.
  6. Step 6: Serve each salmon fillet atop a bed of sautéed spinach, spooning any remaining glaze over the top.

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