Honey Mustard Salmon
Tangy and sweet sauce on top of herby crusted salmon
Servings: 4 1 fillet
Calories: 355kcal
Ingredients
- 3 Tbs white vinegar
- 1 Tbs sugar
- 3 Tbs Dijon mustard
- 1 1/2 tsp dry mustard
- 3 Tbs canola oil
- 4 4oz salmon fillets
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 cup breadcrumbs
Instructions
- Whisk together vinegar, sugar, Dijon mustard and dry mustard. Slowly whisk in oil.
- Preheat oven to 375°F.
- Season salmon with thyme and black pepper. Spread 1 Tbs mustard sauce over each piece of salmon. Press breadcrumbs onto fish.
- Place salmon on baking sheet. Bake salmon until crispy and golden brown,approximately 18 minutes.
- Serve remaining mustard sauce on the side.
Notes
Nutrition Facts: 355 calories, 20g fat, 3g saturated fat, 64mg cholesterol, 422mg sodium, 14g carbohydrate, 1g fiber, 4g added sugar, 27g protein, 528mg potassium, 380mg phosphorus, 9mg oxalate
Can one use white wine vinegar instead?
Absolutely!
I can’t wait to try this salmon. Are u using wild caught or farm raised salmon?
I recommend whatever is available and accessible for people. Whichever you prefer is totally fine.
I’m sorry but I’m confused. The sodium and potassium both appear to be quite high. This recipe sounds great but I would typicaly avoid trying it due to the high numbers of sodium and potassium.
Hi Nancy! Thank you so much for your comment. A low potassium diet is actually rather outdated and VERY unnecessary for most people with kidney disease. You can learn more about this here. When interpreting sodium amounts, it is important to consider how much actual FOOD you are getting for that amount of sodium. Since this is an entree and provides a fair amount of energy (compared to say, a side veggie), there is room for more sodium. Hope this helps!
Never, never, never suggest canola oil! Most of that oil produced is a heavily refined oil that’s harshly extracted via either high heat or the solvent hexane. It’s been called “canola” oil as a way to disguise the negativity of the name of the seed source, which is rapeseed. Rapeseed is harvested from plants that are among the crops routinely exposed to glyphosate, like wheat, corn, and soy. Everyone, kidney patients or not, should be informed about this.
There is no evidence canola oil (or other seed oils, for that matter), are harmful to our health. Please see this wonderful article written by a fellow dietitian to debunk the fear mongering out there about seed oils.
I have been told to stay away from black pepper with my kidney stones
Hi Jennifer! This is unfortunately common advice because black pepper is “high” in oxalate. However, pepper is “high” when you look at a standard portion size of 100g of pepper (about a 1/2 cup of pepper, if I remember correctly!). The amount of pepper you will realistically consume in ANY recipe will provide minimal oxalate. I provide the oxalate amount for all my recipes at the bottom if you ever want to check them out! In addition, many people with stones do NOT need to limit oxalate, and it results in avoiding many delicious and nutritious foods. You can learn more about that here!
This helps me a lot when thinking about “high” oxalate spices. 1 can of black pepper has 85g of pepper. They tested100g to determine that pepper is “high”. Who in thir right mind would eat a whole can of pepper?
Why not use white pepper in your recipes to cut down the oscillates?
Hi Sherri! Good question. The amount of oxalate you realistically get from black pepper (or, any spice!) is minimal. Plus, I don’t recommend that everyone reduce oxalate in their diet! A low oxalate diet will only help people who have high urine oxalate, despite adequate calcium intake.
It is called Honey Mustard Salmon. Did you accidentally omit the honey from the recipe?
I rated t 5 stars, even though I have’t tried it yet, because it sounds so good.
Mary Jane Plemons
Hi Mary Jane! I called this recipe “honey mustard” salmon because the sauce really tastes like honey mustard – even though the sweetness just comes from the sugar. You could definitely sub honey for the sugar if you prefer – it would have negligible impacts on the nutrition facts! This is truly one of my favorites. I’ve been making it for years. I hope you like it!
That answered my question about the honey also, thank you.