This recipe works well with just about any sweet mustard, but I use Murphy’s Gold Strike mustard (which is also lower in sodium). I also found that I could ditch the mustard and brown sugar and instead use some of Maurice’s mustard barbeque sauce. My friend Gene introduced me to South Carolina barbeque last year, and I brought some of Maurice’s yummy sauce home. I tried using the barbeque sauce on the salmon as an experiment, but I think it may be my norm until the well runs dry. Either way, this salmon rocks!
2 8-ounce salmon filets
1½ T sweet mustard
2 T brown sugar
Place salmon in baking dish coated with non-stick cooking spray. Brush with mustard and sprinkle with brown sugar.
Bake uncovered at 375 for 12-15 minutes, until fish flakes easily with a fork.
Sodium: 447 mg.