Mustard Roasted Salmon with Lingonberry Sauce
Add a touch of Scandinavian flair to your dinner table with this Mustard Roasted Salmon with Lingonberry Sauce. Perfectly roasted salmon fillets are coated in a tangy blend of Dijon and whole-grain mustard, honey, and lemon zest, then topped with golden, crisp panko breadcrumbs for a delightful crunch. The dish is elevated further with a rich, slightly sweet lingonberry sauce, balancing the savory notes of the salmon with a burst of vibrant flavor. Ready in just 30 minutes, this elegant yet easy recipe is ideal for weeknight dinners or special occasions. Serve with roasted vegetables, mashed potatoes, or a bright side salad for a complete and unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces (each about 6 oz) fresh salmon fillets
- 3 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1 tablespoon honey
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup panko breadcrumbs
- 2 tablespoons olive oil
- 0.5 cup lingonberry preserves
- 1 tablespoon unsalted butter
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 teaspoon (optional for garnish) fresh thyme
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
In a small bowl, whisk together the Dijon mustard, whole-grain mustard, honey, and lemon zest. Set aside.
Pat the salmon fillets dry with paper towels and season both sides with salt and ground black pepper.
Place the salmon fillets skin-side down on the prepared baking sheet.
Spread an even layer of the mustard mixture on top of each fillet, ensuring it covers the surface completely.
In another small bowl, combine the panko breadcrumbs with olive oil and mix until the breadcrumbs are evenly coated. Sprinkle this mixture generously over the mustard layer on each fillet, pressing gently to adhere.
Bake the salmon in the preheated oven for 12–15 minutes, or until the salmon is cooked through and the breadcrumb topping is golden brown.
While the salmon is baking, prepare the lingonberry sauce. In a small saucepan over medium heat, combine the lingonberry preserves, unsalted butter, fresh lemon juice, and water. Stir until the mixture is smooth and heated through, about 3–5 minutes. Remove from heat.
Serve the salmon immediately, drizzled with the lingonberry sauce and optionally garnished with fresh thyme. Pair with your favorite side dish, such as roasted vegetables or mashed potatoes, for a complete meal.
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 4310 mg | 187% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 79.9 g | ||
| Protein | 177.6 g | 355% | |
| Vitamin D | 63.0 mcg | 315% | |
| Calcium | 159 mg | 12% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2382 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
