Anti-Inflammatory Honey-Mustard Herbed Salmon Recipe Menu Verywell Fit Nutrition Weight Management Nutrition Facts Nutrition Basics Diets Meal Plans Meal Delivery Services View All News Fitness and Nutrition What to Buy How We Test Products Fitness Gear Nutrition Products Tools Recipe Nutrition Calculator Weight Loss Calorie Goal BMI Calculator Body Fat Percentage Calculator Calories Burned by Activity Daily Calories Burned Pace Calculator About Us Editorial Process Meet Our Review Board Search Cooking and Meal Prep Recipes Anti-Inflammatory Honey-Mustard Herbed Salmon Recipe By Stephanie Clarke, MS, RD & Willow Jarosh, MS, RD Stephanie Clarke, MS, RD & Willow Jarosh, MS, RD Stephanie Clarke and Willow Jarosh are both registered dietitian-nutritionists with master's degrees in nutrition communications. Learn about our editorial process Updated on February 28, 2022 Medically reviewed Verywell Fit articles are reviewed by board-certified physicians and nutrition and exercise healthcare professionals. Medical Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research. Content is reviewed before publication and upon substantial updates. Learn more. by Kristy Del Coro, MS, RDN, CDN Medically reviewed by Kristy Del Coro, MS, RDN, CDN Kristy is a licensed registered dietitian nutritionist and trained culinary professional. She has worked in a variety of settings, including MSKCC and Rouge Tomate. Learn about our Medical Review Board Print Stephanie Clarke, MS, RD & Willow Jarosh, MS, RD (156 ratings) Total Time: 13 min Prep Time: 5 min Cook Time: 8 min Servings: 2 Nutrition Highlights per serving 239 calories 11g fat 3g carbs 31g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 2 Amount per serving Calories 239 % Daily Value* Total Fat 11g 14% Saturated Fat 1g 5% Cholesterol 76mg 25% Sodium 369mg 16% Total Carbohydrate 3g 1% Dietary Fiber 0g 0% Total Sugars 3g Includes 3g Added Sugars 6% Protein 31g Vitamin D 16mcg 80% Calcium 26mg 2% Iron 1mg 6% Potassium 512mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. Salmon is a potent source of omega 3-fats, which help fight inflammation and also help keep all the cells in your body healthy. High intake of these fats may even be able to extend your life up to five years, according to research. The flavorful honey-mustard sauce is packed with antioxidants, increasing the anti-inflammatory power of your meal. The herbs also allow the use of a smaller amount of honey but with maximum flavor impact. Meaning, you get that honey mustard flavor without too much sugar. Ingredients 1 tsp. honey 2 tsp. Dijon mustard 1 tsp. tarragon (fresh) 1/4 tsp. oregano (dried) 1/4 tsp. thyme (dried) 1/8 tsp. salt 1 tsp. olive oil 10 oz. salmon filets (skin-on; 2, 5 oz. filets) Preparation Preheat your oven to 425 F. Line a baking sheet with parchment paper or aluminum foil. Whisk together all ingredients except salmon. Spread mustard mixture evenly over each piece of salmon. Bake, skin-side down, until salmon flakes apart, about 8 minutes. Ingredient Variations and Substitutions Swap in maple syrup in place of honey for a maple-mustard variation. The calorie count will vary by only a few calories. Try the honey mustard sauce on chicken or, for a vegetarian option, use it to flavor up tofu or tempeh. Try a pre-mixed, salt-free Italian seasoning in place of the tarragon, oregano, and thyme to save time. Note that you can also grill the salmon if you have a grill handy. Cooking and Serving Tips Serve this salmon with a side of baked sweet potato fries and sautéed spinach for a balanced meal.You can also use this salmon as part of a green salad, with chopped walnuts and arugula.To get ahead on meal prep, prepare the salmon filets and freeze with sauce. Then thaw and bake when needed. Rate this Recipe You've already rated this recipe. Thanks for your rating! 1 Source Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. Michael I McBurney, Nathan L Tintle, Ramachandran S Vasan, Aleix Sala-Vila, William S Harris, Using an erythrocyte fatty acid fingerprint to predict risk of all-cause mortality: the Framingham Offspring Cohort, The American Journal of Clinical Nutrition, 2021;, nqab195, doi:10.1093/ajcn/nqab195 By Stephanie Clarke, MS, RD & Willow Jarosh, MS, RD Stephanie Clarke and Willow Jarosh are both registered dietitian-nutritionists with master's degrees in nutrition communications. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? 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