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
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
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
A traditional French-style lemon tart with creamy, dreamy lemony filling.
My favorite lemon tart tastes just like a classic ‘tarte au citron’ from Paris. It has shallow sides, a crumbly, sweet, cookie-like crust, and classic lemon curd filling with just enough butter to make it creamy and not too sour. Since the filling is quite rich, the lemon layer isn’t very thick.
This tart requires 2 steps:
Make the tart crust. In this post, you’ll find not just the recipe, but also tips for making a perfect crust. You’ll need to prepare the dough, then fully bake the crust before filling it with the lemon mixture. If you’re using a store-bough tart shell, you’ll only need to make the lemon curd.
Make lemon curd for the filling. This post includes many tips on how it’s done, so be sure you read it. Once the lemon curd is ready, fill your crust with it and chill.
1 fully baked tart crust
For the lemon curd:
2 large eggs, plus 2 egg yolks (or 3 whole eggs)
¾ cup (150 g/5.3 oz) granulated sugar
1 tablespoon lemon zest
½ cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
2 tablespoons heavy cream, optional
½ cup (1 stick/115 g) unsalted butter, cut into small pieces
To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170F/75C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart.
I hosted a housewarming banquet last time we moved and, upon leaving, my friend told me that these chips were the highlight of the meal. I was bemused, not because they aren’t totally delicious, but because they were a simple side to some other rather elaborate dishes. I took the compliment anyway because, like me, I know he is a big lemon and dill fan… I guess the lesson there is that simple dishes, where the flavours are perfectly paired and the ingredients are in season and at their prime, make the most memorable meals.
Sweet Potatoes (Kumera) are loaded with vitamin A (beta-carotene) and B vitamins, and are great for regulating your hormones. They are a lower GI compared to pumpkin and, in my opinion, are superior in taste and texture to them as well (I find pumpkin to be almost cloyingly sweet at times).
This is my favourite way to enjoy sweet potatoes: roasted in coconut oil, sprinkled with flaky sea salt and served with this creamy cashew dip. The tart lemon and herbaceous dill in the dip counteract the sweetness of the potatoes, and makes for a morish combination. I like cutting these chips in rounds to let them act as little scoops for the dip, but cut them in wedges if you prefer. I hope they are the highlight of a special meal for you too! x
Sweet Potato Chips with Creamy Lemon and Dill Dip
2 medium | 1.1kg golden sweet potatoes (kumera), scrubbed
4 tbls | 80ml coconut oil, melted to liquid
Sea salt flakes, to taste
Creamy Lemon and Dill Dip
1 cup | 145g raw cashews, soaked for 4+ hours and drained
2/3 cup | 160ml water
2.5 tbls | 50ml lemon juice (1 lemon)
2 tbls | 20g fresh dill, finely chopped
1/4 tsp salt, + more to taste
Black pepper, to taste
For the chips: Set your oven to 200C. Leaving the skin on the sweet potatoes, use a sharp knife to remove any blemishes. Slice the sweet potatoes into rounds about 1cm thick. Lay the chips out in a single layer on two baking trays. Pour over the coconut oil and use a pastry brush to brush the tops of the chips with the oil – you’ll find the oil may set on the potatoes if they are cold but do your best.
Bake them in the oven for 30 minutes, then remove the tray to flip the chips with a spatula, and brush the tops again with the hot oil from the tray (you won’t need to add any more as the tray will have enough). Return to the oven and bake for another 20 min, or until crispy around the edges.
Sprinkle generously with salt and serve. Best eaten immediately.
You can find complete recipes of this Sweet Potato Chips with Creamy Lemon and Dill Dip in homespuncapers.com
This super easy vegetarian pasta is a quick meal for a busy night! The broccoli and spinach keep it healthy, and the garlic, lemon, and red pepper make it extra tasty. A great last minute dinner for weeknights.
You know when you are on the phone with someone and you have to climb stairs and pretend like you are not totally winded? I always fail miserably. I get almost to the top of the stairs sounding totally normal, and then suddenly I interrupt whatever they are telling me, (GASP) “Sorry, (deep breath), I’m climbing the (puff puff) stairs and I think I’m (wheeze) going to die.”
So a couple weeks ago I decided that I need to start some kind of exercise regime so that I don’t die from climbing stairs before I’m even 30. So I did some yoga for the first time ever after some recommendations from my girl Sarah over at Broma Bakery. (She is all about the yoga. Check out them abs.) And I loved it! I did an hour and twenty minutes the first day and vowed to do it every day for the rest of my life. I told my whole family. “I’m a yoga person now! I love it!”
The next day I did an hour. The next day I did 45 minutes.
Last night my dad asked how the daily yoga was going. My brother chimed in, “I watched her do some yoga yesterday…for 45 seconds.”
45 minutes…45 seconds…who’s counting really? And seriously who’s got time for yoga when there are Christmas cookies to be eaten.
I don’t know about you but all of my free time in December is dedicated to baking, which means I’m usually too tired to feed my family actual dinner. Ain’t nobody got time for extravagant dinners when there are presents to wrap and stockings to stuff and Christmas PJs to lounge in. (Let’s be real.)
Enter this 20 Minute Lemon Broccoli Pasta Skillet! This is the best kind of recipe, because it’s so basic that you can literally swap in whatever you have on hand. It’s just rotini, broccoli, spinach, and a simple lemon-butter-garlic sauce. No broccoli? Use asparagus! No rotini? Use spaghetti! No lemons? Use another acid like red wine vinegar (make sure you taste as you go!)
3 quarts water
1 tablespoon salt
1 and 1/2 to 2 pounds fresh broccoli
1 pound rotini pasta
3-4 cups spinach
4 tablespoons butter
1 large lemon, zested and juiced
2 cloves garlic, crushed and minced
1/4 or 1/2 teaspoon crushed red pepper
1 cup fresh Parmesan, plus more to garnish
olive oil, to garnish
salt and pepper to taste
fresh lemon wedges, to garnish
In a large skillet or pot, bring the salt and water to a boil.
While you wait, prep your broccoli by trimming the stems and cutting the florets into similar sized pieces (I like mine bite-size.)
Add the rotini and boil on high for 4 minutes.
Add the broccoli, cover, and set a timer for 3 minutes (Leave the burner on high enough to keep a rolling boil).
When the timer goes off, turn off the heat and drain the pasta using a lid or colander.
Return to the pan and stir in the spinach.
Sprinkle with lemon zest. Let it sit for a few minutes so the spinach wilts.
Meanwhile, in a small skillet melt the 4 tablespoons butter over medium heat.
(I let mine get brown, because that’s just how I roll, but that’s not necessary).
Add the minced garlic and crushed red pepper and saute for about 1 minute, until fragrant.
Turn off the heat and add 2-3 tablespoons fresh lemon juice.
Add the lemon butter to the pasta and stir.
Stir in 1 cup fresh parmesan cheese.
Add a drizzle of olive oil and season with salt and pepper to taste.
Garnish with more cheese, fresh lemon wedges, and eat hot!
These raspberry lemon cookies are ultra soft and chewy – quick and easy to make and so tasty everyone loves them. One of the best cookies I’ve made!
Raspberry lemon cookies. That may be all you need to know about this recipe before you rush to the kitchen to immediately make them. If you’re anything like me, that is.
Cookies plus that incredible raspberry lemon combination all in one little treat? Doesn’t get a whole lot better.
Raspberry lemon is one of the few combos that doesn’t involve chocolate that I absolutely adore. These Lemon Raspberry Sweet Rolls are probably one of my favourite breakfast indulgences ever – and it’s because of the raspberry lemon combo. Just so, so good.
hese cookies are amazing. They have been the most popular recipe on my blog since I first posted it a year and a half ago – and for good reason. I haven’t had anyone tell me they don’t like them. A soft, chewy, lemon flavoured cookie filled with raspberries just can’t really be bad!
They can be ugly. I will say that that’s a possibility. Using frozen raspberries in the dough makes for a super sticky cookie dough, so you need to mix them in quickly right at the end, and straight from the freezer to keep it from being just ridiculous. You also need to make sure not to mix the dough too much once you add the raspberries – just a quick mix to incorporate them and leave it at that. If you mix for too long they’ll still taste great, but you won’t get the nice pretty swirls of colour.
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
1/2 lemon, zest and juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups all-purpose flour
3/4 cup frozen raspberries, coarsely chopped
Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, egg, lemon zest and juice and mix well, scraping down the sides of the bowl as needed. Add the salt, baking powder, baking soda and flour and mix until combined. Add in the raspberries and mix briefly to incorporate them.
You can find complete recipes of this RASPBERRY LEMON COOKIES in bakeeatrepeat.ca