Salmon fillets glazed with brown honey sugar and mustard

A dish that “voices” Omega-3 fatty acids, combined with delicious taste contrasts. Salmon is a food that needs to enter our diet for its benefits and why it is done easily, quickly and in many ways. Also with the remains of a meal, we can make, the next day, a new, rich dish, as I found, experientially after many and various tastings. So this recipe for roasted salmon with brown sugar glaze will be one of your favorites! Some tips only: The salmon skin we want, because it protects the fish while it is cooked – those who want it, eat it or take it out after it is cooked. Bring your salmon to room temperature before you bake it, this will help its uniform roasting. And finally, when you bake the salmon, you make the baking pan with aluminum foil. The salmon skin will not become crispy, but the fish will not stick to the baking pan and so cleaning will be a game and will not cancel the joy of a delicious and fast meal. Frozen salmon fillets Ingredients 2 tablespoons of brown sugar 1 tablespoon of Dijon mustard (or whatever you like) 1 teaspoon of honey 1 teaspoon of salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon of bamboo 4 fillets of salmon with leather Execution: Preheat the oven to 220 degrees. Place the grill in the center, make a baking pan with aluminum foil and prepare the glaze. Mix in a small bowl, brown sugar, mustard, honey, salt, black pepper and buffo. Dry, tamponarist, salmon with kitchen paper and place the fillets on the baking pan with the skin down and with a distance between them. Add a spoon to the fish, making sure to cover the tops fully. We use the back of the spoon to spread it all over the surface. Bake for 12 to 14 minutes, until the tops are golden and crispy in places. Salmon should be broken into pieces when pressed with our fingers or with a fork. If the fillets are more thin than 2 cm thick 10 minutes thick, they are enough. Serve the glazed salmon, warm, with everything we have, it all fits. It can stay in the fridge for 4 days and can be used in other recipes, in pieces, such as salads, pasta dishes, pies, tarts, sandwiches and whatever else we think about.