Honey Mustard Baked Salmon – moist, juicy and best baked salmon ever with honey mustard. Takes 10 mins active time and dinner is ready!
Little G has become a big salmon lover. He gave me three thumbs way up last week when I made him salmon teriyaki. He asked me to make more salmon recipes so I made this amazing, absolutely delicious honey mustard baked salmon for him.
Recently, I have been playing with east-meets-west cooking techniques, marrying Asian ingredients with western recipes and the end result is always so much more delicious than the original recipe. For this classic honey mustard style of cooking, I decided to give it a slight twist, with Japanese flavors
First I marinated the salmon with garlic, honey and mustard, but added Japanese cooking sake to the salmon. Sake is Japanese rice wine and I love a bit of alcohol in my food. The sake rids the salmon of fishy smell and taste, and gives depth to the overall taste structure. To spice up this honey mustard baked salmon, I also added a good pinch of cayenne pepper, which is my secret ingredient to jazz things up.
12 oz salmon, cut into two pieces Marinade:
2 cloves garlic
3 tablespoons honey
3 teaspoons Dijon mustard
2 tablespoon Japanese cooking sake, optional
Scant 1/8 teaspoon salt
3 dashes ground black pepper
1/8 teaspoon cayenne pepper
Chopped parsley leaves, for garnishing
Preheat oven to 400F.
Combine all the ingredients for the Marinade together, whisk to combine well.
Marinade the salmon for 30 minutes or best 2 hours.
Arrange the salmon on a baking sheet lined with parchment paper.
Add the Marinade to the salmon, and bake for 12 minutes.
Remove from heat, scoop the juice from the Marinade and drizzle on top of the salmon.
Garnish with the parsley and serve immediately.
You can find complete recipes of this Honey Mustard Baked Salmon in rasamalaysia.com
Salmon is one of my favorite dinners to make so I should be sharing it a lot more often. It’s generally very easy to prepare, it’s incredibly healthy (it even makes the superfood list) and it’s something I feel great about eating that will fill me up thanks to those healthy fats.
This salmon recipe is definitely going to be added to my rotation! It is deliciously flavorful and it’s a breeze to make. Not to mention, even my kids loved it! I love the tang of the dijon mustard paired with the sweetness of the honey along with a faint zip from the lemon zest.
Then of course I love that crunch from the herbed and oiled Panko mixture. All of the aforementioned ingredients are perfect compliments to salmon, when you try it you’ll see what I mean. Now I just need to go buy more salmon so I can make it again this coming week. Enjoy!
4 (6 oz) salmon fillets
1 1/2 Tbsp dijon mustard
1 1/2 Tbsp honey
1 clove garlic minced
3/4 cup Panko bread crumbs
2 Tbsp chopped fresh parsley
1 tsp lemon zest
2 Tbsp olive oil
Salt and freshly ground black pepper
Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside.
In a small bowl, whisk together mustard, honey and garlic.
In a shallow dish toss together Panko bread crumbs, parsley and lemon zest.
Drizzle olive oil over mixture then toss to evenly coat.
Working with one piece of salmon at a time, brush top with honey mustard mixture season with salt and pepper (don’t overdue it, you’ll be seasoning both sides),
then rotate and transfer to bread crumb mixture (the honey mustard should be facing down to get the bread crumb mixture to stick to salmon),
then brush top of salmon with honey mustard mixture and season lightly with salt and pepper and rotate to coat with crumb mixture.
Transfer to baking dish and repeat with remaining salmon fillets.
Bake in preheated oven 13 – 15 minutes until salmon has cooked through.
Serve warm with lemon wedges (from zested lemon) if desired.
You can find complete recipes of this Panko Crusted Honey Mustard Salmon in cookingclassy.com
I’m always intimidated to cook with salmon. It’s one of those temperamental ingredients that can be completely undercooked or overcooked. But with Wolf’s dual fuel range, you’ll be able to cook the perfect salmon right at home wonderfully crisp and seared on the outside and completely cooked through to perfection on the inside.
Wolf dual fuel ranges feature the best of two worlds – gas cooking topside and an electric oven with dual convection below, ideal for cooking salmon. Now I’ve tried the pan-fried method on several occasions but the salmon either ends up too overcooked on the outside or completely raw on the inside.
So by searing it first, you’ll get that amazingly crisp exterior, crusted with a sweet honey glaze. Once that’s done, you can pop it right in the oven to let it completely cook through. Wolf dual convection also produces more uniform heating than a single convection fan can deliver.
Wolf ovens, including the oven in the dual fuel range, include two convection fans that work to ensure air and heat is circulated evenly throughout the oven cavity – no hot or cold spots – meaning your food turns out completely evenly cooked. So your fish will always be cooked through without overcooking it. Amazing, right?
4 salmon filets
Kosher salt and freshly ground black pepper, to taste
4 tablespoons all-purpose flour
4 tablespoons honey
2 tablespoons olive oil
Zest of 1 lime
FOR THE BROWNED BUTTER LIME SAUCE
6 tablespoons unsalted butter
2 cloves garlic, pressed
1 tablespoon honey
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400 degrees F.
To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat.
Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes.
Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside.
Season salmon with salt and pepper, to taste.
Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey.
Heat olive oil in a large oven-proof skillet over medium high heat.
Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side.
Place into oven and bake until completely cooked through, about 8-10 minutes.
Serve immediately with browned butter lime sauce and lime zest, if desired.
With all of the heavier comfort food eating during the winter spring is a time for lighter and healthier fare and up next for me is this super quick, easy and tasty chipotle and lime salmon! The smokey chipotle lime flavour combo is another one of my favourites and it goes so well on melt in your mouth buttery salmon.
This salmon could not be easier, you simply mix the chipotle chilies in adobo with lime juice, garlic, cumin, salt and pepper and bake and broil or grill the salmon until just cooked. This chipotle lime salmon makes for a perfect main course with some sides and it’s also great as a filling for tacos, burritos, quesadillas, salads, etc.
This time I chose to serve it topped with cool and creamy avocado salsa to balance the spicy heat of the chipotle chilies. No matter how you serve it this chipotle lime salmon makes for an amazing light spring or summer meal!
2 tablespoons oil
1 lime, juice and zest
1 chipotle chili in adobo (or to taste)
2 teaspoons adobo sauce
1/2 teaspoon cumin
1 clove garlic, grated
salt and pepper to taste
2 pound salmon fillet
Puree the oil, lime juice and zest, chipotle chilies, adobo sauce, cumin and garlic in a blender or food
processor until smooth, place the salmon on foil on a baking sheet, pat dry, season with salt and pepper,
spread on the chipotle mixture and bake in a preheated 400F/200C oven (or barbecue) until just cooked, about 10-15 minutes.
Option: For One-Pan: Make this a one-pan meal by roasting some vegetables like asparagus or green beans along with the salmon!
Honey Garlic Salmon – garlicky, sweet and sticky salmon with simple ingredients. Takes 20 mins, so good and great for tonight’s dinner.
Little G started school today and my life is back to normal. You know, the regular stay-at-home-mom normal. Waking up, preparing breakfast, getting the kid ready for school, send him to school and then wonder what should I be making for tonight’s dinner.
Today is one of those days, and will be the same for many more days for the rest of the school year. I went to the market and there are some amazing and fresh wild salmon available. Perhaps some garlic noodles with salmon tonight, with his favorite Parmesan roasted cauliflower. I have to say that our dinner has changed a lot with the growing little G.
While he likes Asian food such as rice and noodles, on any given days, his favorite food are still American-style dishes. Well, he is not like me, born and raised in Malaysia. He is an American! Good for him, but also good for me as I learn to make a variety of dishes now.
This honey garlic salmon is very simple, so easy to execute with very little ingredients; honey, garlic, and lemon are pretty much what you need, with the good old salt and black pepper. Start it on the skillet and finish it off with broiling in the oven (I love this extra step to char the surface of the food). A little extra two minutes make the dish so much more better. For busy moms, this honey garlic salmon recipe can be done on the skillet and equally tantalizing!
12 oz salmon, cut into 2-3 strips
Pinch of cayenne pepper
2 tablespoons honey
1 tablespoon warm water
1 1/2 teaspoons apple cider vinegar or lemon juice
1 tablespoon olive oil
3 cloves garlic, minced
1/2 lemon, sliced into wedges
Season the surface of the salmon with salt, black pepper and cayenne pepper. Set aside.
Mix the honey, water, apple cider vinegar, lemon juice and a pinch of salt together. Stir to combine well.
Heat up a skillet with the olive oil. Pan-fry the salmon until half done.
Add the garlic into the pan until slightly browned.
Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it’s sticky.
Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred (optional step).
Once you start making one pan meals on a sheet tray you’ll want to make them as often as possible. They are generally easy to make and they require less clean up. And when you can cook your veggie with your main dish, then why not?
This is a one pan dish that has the perfect combination of flavors! Lemon and parmesan were just made to go together, so I decided to go with a lemon pepper salmon and garlic parmesan asparagus – and indeed it made the perfect one pan dish. And prep couldn’t get any easier, this came together in no time! And I love how it also only takes 15 – 20 minutes to bake.
The other great thing about this is that my whole family loved it! Picky eating kids included. I’m so glad that both of my girls are finally starting to love salmon! It took a long time for me to love it as a kid. I remember the first time I finally I liked it was when my grandma breaded it and deep fried it like chicken nuggets.
Worked like a charm, key to getting a kid to like salmon. Smart grandma :). Now my thoughts on getting kids to like something – cover it with cheese, like so (as long as they don’t have a dairy allergy of course). When there’s cheese it’s got to be good!
1 1/2 lbs salmon, skin on*
2 1/2 Tbsp olive oil, divided
1 tsp lemon zest
1 Tbsp fresh lemon juice
4 cloves garlic, minced, divided
1 tsp dijon mustard
3/4 tsp onion powder
1/2 tsp each salt and fresh cracked black pepper, plus more for asparagus
First off, I must say I have to give Carrian from the amazing food blog Oh Sweet Basil top notch credit for this fantastic recipe! If you are looking for an incredible, delicious and healthy meal to feed your family- this is it!
This Teriyaki Chicken Casserole is one you’ll love and even the kiddos too.
I think casseroles get a bad rap, and I can totally see why. Especially when they’re packed with a bunch of processed ingredients and cream-of-whatever soups everyone loves to hate. (I use them but not all the time.) For me though, I adore a good casserole. As a main or side dish. They’re comforting, yummy and usually pretty darn easy to whip up. I love that.
3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
2 Tablespoons cornstarch + 2 Tablespoons water
2 small boneless skinless chicken breasts
1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
3 cups cooked brown or white rice
Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.
Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover.
Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth.
Once sauce is boiling, add mixture to the saucepan and stir to combine.
Cook until the sauce starts to thicken then remove from heat.
Place the chicken breasts in the prepared pan.
Pour one cup of the sauce over top of chicken.
Place chicken in oven and bake 35 minutes or until cooked through.
Remove from oven and shred chicken in the dish using two forks.
*Meanwhile, steam or cook the vegetables according to package directions.
Add the cooked vegetables and rice to the casserole dish with the chicken.
Add most of the remaining sauce, reserving a bit to drizzle over the top when serving.
Gently toss everything together in the casserole dish until combined.
Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving.
Today, I’ve got a Thai Chicken Salad with amazing texture and flavors, but first, let’s talk about Mommy Guilt.
Now that the craziness from back to school had faded into the new normal, one of my big goals is to start working out again.
I’ve mentioned many times that since becoming a Mom more than ten years ago, I struggle with keeping any consistency with working out. I start programs with great enthusiasm. (Usually, it is something meant for someone in better shape.) A few weeks into working out, I become stressed for time, and my workout is the first thing to go.
And as terrible as it sounds, I feel guilty when I work out because I always feel like I should be doing something else. Cleaning the house, playing with the kids, making a homemade meal, or working.
The other thing I have going on is that I have the attention span of a toddler. I don’t mind working out; I just get bored quickly. Even changing routines once a month has been a problem for me. But yet, I KNOW I have to do something. With my crazy thyroid and a stressful summer, I’ve managed to put on more weight than I’d like to admit. And, sadly, I can no longer blame it on “Baby Weight”. Is there such a thing as Toddler Weight?
While I get mentally geared up, let’s share a salad that is perfect fuel for an intense workout. And speaking of intense, this Thai Chicken Salad is packed with flavor. I adore the color and texture.
1 tablespoon coconut oil (get a freecoconut oil with a Thrive Market Membership)*
1 small red onion, chopped fine
1 teaspoon minced garlic
1 pound boneless skinless chicken
4 tablespoons lime juice
3 tablespoons fish sauce (Red Boat brand)
1 inch piece fresh ginger, peeled and grated (or 2 drops Ginger Essential Oil)
2 teaspoons red pepper flakes
Honey, to taste
3 tablespoons extra virgin olive oil
4 cups shredded Napa cabbage
1 red pepper, diced
3 carrots, grated
2 scallions, chopped
¼ cup fresh basil, chopped
¼ cup fresh cilantro, chopped
¼ cup raw cashews, toasted and chopped
Heat coconut oil over medium high heat.
Add onion and garlic and cook for two minutes.
Add chicken and saute until browned and the chicken is fully cooked. Allow to cool and shred chicken
Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes.
Slowly whisk in olive oil until emulsified. Add honey to taste.
In a large bowl combine cabbage, red pepper, carrots, scallions, basil, cilantro and chicken.
Toss with dressing. Top with cashews and serve.
You can find complete recipes of this THAI CHICKEN SALAD WITH GINGER LIME DRESSING in wendypolisi.com
Lemon Chicken Skillet with the super quick and easy recipe that takes only 30 minutes to make: lemon chicken skillet! This chicken is so out-of-this-world delicious! It’s unbelievable that combining just a few simple ingredients, such as lemon pepper, fresh lemons, some flour (I used gluten free!) with chicken and butter can produce such delicious results! You’ll love this recipe
Chicken prepared this way looks beautiful – it makes a very nice presentation. This chicken is great served as-is, or serve it with steamed asparagus, or very flavorful rice pilaf. I love that this recipe uses so many lemons!
I did make a few minor (but important) changes to the recipe directions, so please read my notes (review) below.
6 medium boneless skinless chicken breast halves (1-1/2 pounds)
1/2 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons lemon pepper seasoning
1/3 cup butter
2 lemons, sliced
2 tablespoons lemon juice
Hot cooked rice or pilaf (optional)
Place each chicken breast half between two pieces of plastic wrap.
Pound lightly into a rectangle about 1/4 to 1/8 inch thick.
Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper.
Coat chicken breasts with flour mixture.
In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink.
Remove chicken from skillet.
Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once.
Return all of the chicken to the skillet, overlapping chicken breasts slightly.
Drizzle lemon juice over the chicken breasts.
Cook for 2 to 3 minutes more or until pan juices are slightly reduced.
Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired.
Makes 6 servings.
You can find complete recipes of this Lemon Chicken Skillet in bhg.com
cooking non-stop. If you’re looking for a delicious main dish that will take only 30 minutes to make, look no further than this Better Homes and Gardens recipe for Chicken, Asparagus, and Bacon Skillet. This meal has just the right amount of protein (chicken), vegetables and fiber (asparagus and squash), and is very flavorful! It’s gluten free and paleo-friendly, and is great for those who are on Atkins or low-carb diet!
This recipe is made in just 2 easy steps! Cook the chicken with bacon until the chicken is browned evenly on both sides, then add some chicken broth, cover the skillet and let the chicken cook for about 5 more minutes until it’s completely cooked through Next (or, you can do it as the first step, before cooking the chicken and bacon) – cook the asparagus and squash in a small amount of water (2 tablespoons) until crisp-tender.
Combine everything, and voila, your dish is ready!
The recipe calls for 8 skinless, boneless chicken thighs. I used 2 large chicken breasts (about 1.8 pounds total) – I cut each breast in half horizontally, to make them thinner and easier to manage – that’s what you see on the photos above.
The recipe calls for cooking the vegetables in the microwave. I cooked them in the skillet instead. Here is how to do it: Add trimmed asparagus and sliced squash to the large skillet, along with 2 Tbsp. water. Season with salt and pepper. Cook, covered, on medium heat for about 5 minutes or until the vegetables are crisp-tender, and the water evaporates.
This can actually be the very first step in the recipe, and then you can remove the vegetables from the skillet, pat dry the skillet and cook the chicken and the bacon in the same skillet!
8 skinless, boneless chicken thighs
3 slices bacon, coarsely chopped
1/2 cup chicken broth
1 pound asparagus spears, trimmed
1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
4 green onions, cut in 2-inch pieces
Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly.
Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water.
Sprinkle salt and pepper. Cover with vented plastic wrap.
Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once.
Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions.
Makes 4 servings.
You can find complete recipes of this Chicken, Asparagus, and Bacon Skillet in bhg.com