I am a big Bobby Flay fan. I think his culinary intuition is amazing. He knows how to perfectly balance flavors in a dish. So I decided to give his Salmon with Brown Sugar and Mustard Glaze a try.
Being a foodie myself and a food blogger I know how important each ingredient is when recreating a recipe. One ‘substitution’ and the recipe is not exactly as written.
With that said, I found the original salmon recipe to be too mustardy for my taste. I like my salmon to have that deeper brown sugary, maple taste I guess. The recipe originally calls for a Dijon mustard and there are hundreds of them out there. I used a French Dijon and maybe next time I will try a Country Grainy Dijon and use less of it. I don’t want to increase the brown sugar so I will just adjust the recipe by using less mustard.
Besides that I think this salmon recipe is wonderful and encourage you to give it a try.
And here’s a quick little story to squash all you nay sayers out there who say they don’t have time to cook on the weekdays. I originally bought my salmon from my supermarket (which I don’t usually do) and it was HORRIBLE (like hold your nose, slimy, what’s that smell HORRIBLE!) …. so at 5:15 I left the house for my local seafood market, got salmon (that was shipped in that day) and was home within 20 minutes.
All I did was prepare the sauce and put the salmon in a pan. Honestly! Dinner was STILL on the table at 6:00 !!!
Please don’t use time as an excuse to not make a healthy meal for your family. I know how much pull the frozen section and the oven/microwave have, but I promise you (like Bobby Flay Throwdown! promise you) this meal can be done in less time than a frozen lasagna!
I paired this with my Creamy Garlic Orzo with Parmesan Cheese and some steamed broccoli. Some of the glaze from the salmon crept over under my orzo and it was amazing! Such a great balance of flavors on that plate.
This is a meal I will be making weekly!!! As always, thank you for taking some time out of your day to stop by and see me!Print
Bobby Flay’s Salmon with Brown Sugar and Mustard Glaze
- 3 Tablespoons brown sugar
- 1 Tablespoon honey
- 2 Tablespoons butter
- 1 Tablespoon pure maple syrup
- ¼ cup Country Dijon mustard (a little less than ¼ c)
- 2 Tablespoons Tamari (a soy sauce w/o MSG)
- 2 Tablespoons olive oil
- 3–4 Salmon fillets
- In a small saucepan over low heat, melt the butter, brown sugar, honey and maple syrup
- Remove the pan from the heat and whisk in the mustard, soy sauce and olive oil
- Let the glaze cool
- Turn the oven on Broil and let it preheat
- Meanwhile, place the salmon skin side down on an oven safe skillet and brush it with a little olive oil and season with salt and pepper and coat it with the glaze
- Place under the broiler for 3 minutes
- Glaze it again and finish cooking it under the broiler for another 5-6 minutes or until it’s flaky
Recipe Source: Bobby Flay
I use all organic ingredients whenever possible, and hope you do too! 🙂
I’ve made his salmon glaze for 2-50 people and it always comes out great! But I believe his original recipe has grated fresh ginger in it. I’m not a big fan of ginger but it really adds to the taste, especially when the salmon is grilled over mesquite charcoal.
thank you Alan for your comment. I am not a big fan of ginger either but I agree with you that it does add another level of flavor to a dish.