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
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
An easy dish that can be made with either boneless or bone-in meat! This baked balsamic chicken is just what you need after a hard day of work! The photos and recipe have been updated as of March 26th, 2016! Chicken recipes are usually quick, simple, and delicious!
Today’s baked balsamic chicken is no exception.
It is a recipe I have made a few times in the past and decided to revisit with my own flair. I think I originally made this baked balsamic chicken when we first moved into the house, so it has been a looooong time.
And I am not kidding when I say it is quick and easy! Seriously, marinade the chicken, preheat oven, bake for about 40 minutes and you are good to go! We serve ours over rice, but mixed veggies would be nice, too.
I just wanted to add: bone-in and boneless chicken breasts differ GREATLY! Please pay attention to the recipe details. A meat mallet helps pound the chicken so that the entire piece is the same size, resulting in a more even bake.
I could hardly wait to share these stuffed peppers. They are absolutely delicious! The filling tastes just like a cheeseburger.
I’ve made them healthier by using extra lean ground beef, brown rice and lite cheese. Such a satisfying dinner, you’ll be stuffed! Each serving has 349 calories, 12 grams of fat and 8 Weight Watchers SmartPoints.
1 cup cooked brown rice
1 pound extra lean ground beef (96%), see shopping tip
1 cup onions, diced
Salt and pepper, to taste
2 tablespoons Worcestershire sauce (for gluten-free use Lea & Perrins
2 tablespoons ketchup
1 tablespoon mustard (I used a spicy brown mustard)
1 tablespoon pickle relish
⅓ cup tomato sauce, can or jarred
3 tablespoons water
1 cup lite cheddar cheese, mozzarella or blend, shredded (I used Trader’s lite Mexican blend)
4 large red bell peppers, yellow or orange (each about 3½ inches high and 3½ inches wide)
Cook rice and set aside. Cut off the top of 4 bell peppers about 1-inch down from top.
Clean out seeds and membranes. Throw away the tops.
Preheat oven to 400 degrees.
In a large nonstick pan, brown ground beef and onions.
Season beef with a little salt and pepper.
Be sure to break up ground beef into small pieces as it cooks.
Stir in Worcestershire sauce, ketchup, mustard, pickle relish, tomato sauce and 3 tablespoons water.
Mix well. Stir in ¾ cup shredded cheese and cooked rice.
Mix well and continue to cook until heated through.
Add 1-2 more tablespoons of water, if getting a little dry. Remove from heat.
Stuff each bell pepper with ground beef mixture, top each stuffed pepper with 1 tablespoon shredded cheese.
Place each in a 9-inch baking dish.
Pour 1 cup water in bottom of baking dish.
Cover dish with foil and bake for 40-45 minutes.
If peppers are not soft enough, cook about 5 minutes more.
You can find complete recipes of this Skinny Cheeseburger Stuffed Peppers in skinnykitchen.com
Being a number one fan of honey mustard everything, I gave up enjoying honey mustard dressing on salads because of all of the mayo and calories normally sneaking their way into them. Then, this morning happened. Waking up with the strongest honey mustard craving (weird, right?), I smacked myself upside the head when I remembered, um, HELLO, food blogger, remember? Which means, don’t-give-up-anything-just-find-a-way-to-make-it-yourself, type of thing.
Dressing / Marinade:
⅓ cup honey
3 tablespoons whole grain mustard
2 tablespoons smooth and mild Dijon mustard
2 tablespoons olive oil
1 teaspoon minced garlic
Salt to season
4 skinless and boneless chicken thighs or chicken breasts
¼ cup diced bacon, trimmed of rind and fat
4 cups Romaine lettuce leaves, washed
1 cup sliced grape or cherry tomatoes
1 large avocado, pitted and sliced
¼ cup corn kernels
¼ of a red onion, sliced
Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).
You can find complete recipes of this HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD in cafedelites.com