So I’ll admit that I love, really love, really really love to cook but there are one of those days when I come back from a long run at the park or just a long day in general when I come home tired and hungry. By hungry I mean, wanting to eat everything in sight. This right here is always my back up plan. I’m not saying this salmon should only be cooked when you have nothing else to cook. I don’t mean to call him
I don’t mean to call him the last option but it’s such a simple recipe. However, it is one of my favorite salmon recipes along with the Sriracha and honey salmon that I mentioned in the video. The dijon mustard with the brown sugar gives it a nice and sweet taste. The chili powder gives it a spicy kick, which is perfect when combined with sweet.
I used a little bit of onion powder since I was not going to sautee onions but still wanted to infuse some onion flavor. I also mentioned in the video that whenever I have scotch bonnet peppers I slice a couple thin slices and throw it in the mixture, comes out perfect. It’s mixing ingredients, brushing it on the salmon, and popping it in the oven. I really hope you guys try it.
- 2 Salmon Fillets
- 1/4 Tsp chili powder or to taste
- 1 garlic clove minced
- 2 tbsp dijon mustard
- 2 tbsp brown sugar
- 1 tsp onion powder
- 2 tbsp olive oil
- salt and pepper to taste
Preheat oven to 400 degrees.
Mix the dijon mustard, brown sugar, garlic, onion powder, chili powder, olive oil, salt, and pepper, set aside.
Brush the mustard mixture on top and sides of the salmon fillets.
Place the salmon fillets in the oven for 17-20 minutes or until done.