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Braided Mustard & Brown Sugar Salmon

Braided Mustard & Brown Sugar Salmon – so easy and so pretty! {includes video tutorial}

Braided Mustard & Brown Sugar Salmon - so easy and so pretty! {includes video tutorial}

How are those 2016 resolutions holding up? Yeah, me either. Wait…I didn’t make any so I guess I’m still going strong :) I’m not much of a believer in them if only because small, consistent changes seem to work better for me than declarations for major change all at once. I am trying to eat even healthier this year, however, and this Braided Mustard & Brown Sugar Salmon makes that easy to accomplish!

Let’s talk the Mustard & Brown Sugar part of the salmon first. This is a very basic, simple “glaze” designed to be easy and fast without loading up on calories. I like a ratio of 2 parts mustard for every 1 part brown sugar but you can play around with it to make it as sweet or as mustardy as you like. I chose mustard because it’s naturally calorie-free and packs a major flavor punch. To keep things just as sweet but reducing the calories, I swap out the brown sugar for Truvía® Brown Sugar Blend! I only need to add 2 tablespoons to 1/2 cup of dijon mustard to make my Braided Mustard & Brown Sugar Salmon have the perfect flavor balance.

So…braided salmon? Really?

Yep! And it’s super simple, too. You can do it so many different ways! In the video below, I show you how to make two braids out of one whole salmon filet. But you can easily turn those two into four or just make one huge one! I like to make two then serve them side-by-side on a large serving platter but individual braids are perfect for a dinner party so you can serve each guest their own little salmon braid.

You’ll want to ask your fishmonger to remove the skin from your filet (or remove it yourself, if you’re so inclined). There may be a small amount of silver left here and there from the skin, but don’t worry about it as a small amount is fine and you won’t notice it after cooking. The brown “fat” layer is also fine to leave, but your fishmonger can remove that part, too, if you prefer (and if your fish is farm-raised, it’s a good idea to do so).

Here’s a quick video tutorial on how to make Braided Mustard & Brown Sugar Salmon:

Mustard & Brown Sugar Braided Salmon

Give your salmon a quick braid for a really nice presentation! This version has a Mustard & Brown Sugar “glaze” that makes for a quick & healthy weeknight dinner. Full recipe here: https://www.thewickednoodle.com/braided-mustard-brown-sugar-salmon/

Posted by The Wicked Noodle on Monday, February 29, 2016

Of course, the Mustard & Brown Sugar mix can be used on salmon without bothering to braid it, so you should give it a try even if you’re not up for the braiding part. I love to serve these salmon braids with garlic sugar snap peas and a little brown rice. It makes a healthy, delicious meal that you’ll be proud to serve!

Mustard & Brown Sugar Braided Salmon - so easy and so pretty! {includes video tutorial}

Mustard & Brown Sugar Braided Salmon

Yield: 0

Ingredients

  • 1 large salmon filet, skinless (about 3 pounds, preferably wild-caught)
  • kosher salt
  • 1/2 cup dijon mustard
  • 2 tablespoons Truvía® Brown Sugar Blend or 1/4 cup brown sugar
  • 2 tablespoons chopped parsley, for garnish

Instructions

  1. Preheat oven to 400F.
  2. Place salmon filet on a large cutting board. Slice a small amount off the side to make as close to a triangle as possible (it doesn't have to be perfect). Cut in half lengthwise, then cut each half lengthwise into 3 strips and braid (see video for tutorial).
  3. Place a sheet of parchment paper onto a large baking sheet and spray with cooking spray. Place braids on sheet pan and season each braid liberally with salt.
  4. Mix together mustard and Truvía® Brown Sugar Blend (or brown sugar) and brush onto salmon. Place in oven and bake for 10-12 minutes or until salmon braids are cooked through (braids are thicker than regular salmon and may take slightly longer than you're used to).
  5. Place braids on serving platter and sprinkle with chopped parsley.

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