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
Despite the fact that I love seafood, I don’t have many seafood recipes posted on here on EBF. I’ve decided it’s time for that to change! To kick things off I’m sharing a delicious and healthy salmon recipe today. The best part about having fish for dinner is that it cooks super fast and you can have dinner ready in less than 30 minutes. <– Always a plus in my book!
I served it up on a bed of quinoa with a side of tomatoes and garlicky kale. Not only is this salmon easy to make and healthy, but it’s super flavorful, especially considering there’s only six ingredients involved, all of which you probably have in your kitchen right now. It doesn’t get much better than that!! Isaac and I both really loved this meal and I will definitely be making it again soon. I hope you all like it as much as we do!
In other news, I want to give a little update on my April Challenge. I had pretty good results, despite the major indulgences that occurred when we were on vacay in Austin. I lost about 1.5 lbs and several inches – the most exciting being the 2 inches I lost around my belly button area! I owe it all to following the Tone It Up nutrition plan and the two bootcamp programs I’ve been doing, both of which I bought off of Living Social.
These workouts were just the kick in the tush I needed! Of course, knowing that I had engagement photos coming up definitely motivated me too. 😉 So now that we’re in May, I’ve decided to keep trucking along with following the TIU plan (with a few indulgences here and there). It’s been working really well for me over the last month and a half — I feel awesome and love the accountability of checking in with the other TIU team members.
Alright, have a lovely a Tuesday friends. I’m going to try, but the fact that there’s no New Girl on tonight makes my Tuesday much less exciting. Guess I’ll have to find something else fun to do tonight. 🙂
2 wild caught salmon fillets (about 3-4 oz each)
½ Tablespoon coconut oil (or olive oil)
½ Tablespoon honey
3 Tablespoons balsamic vinegar
1 teaspoon red pepper flakes
Sea salt and fresh ground black pepper, to taste
Heat oil in a large skillet over medium to high heat.
Season both sides of salmon with salt and pepper.
Add salmon to skillet and cook 1 to 2 minutes per side, until golden brown.
While the salmon is cooking, whisk together honey, vinegar and red pepper flakes in a small bowl.
Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 5 minutes.
For a thicker, reduced sauce, simmer for 5 to 10 additional minutes.
Just make sure you don’t overcook the salmon.
You can find complete recipes of this Quick and Easy Balsamic Salmon in eatingbirdfood.com
Honey Garlic Butter Salmon In Foil in under 20 minutes, then broiled (or grilled) for that extra golden, crispy and caramelised finish! So simple and only 4 main ingredients, with minimal mess to clean up!
Honey AND garlic butter all mixed together is one thing, but smearing it on a good side of salmon is something else! Baking it in its own foil packet makes it so juicy and tender, it falls apart on its own. Your new favourite salmon recipe is here!
How do I know you’ll love this recipe? Because…..I just do. In all seriousness, this Browned Butter Honey Garlic Salmon as been remade and reshared and repined over 200,000 times, I knew I had to come out with an easier recipe with less mess and clean up. With this recipe, there’s no need to brown any butter, BUT, we do melt the butter first. Then, we mix the honey and garlic through it. Ohhhhhh laaawwwwwdddd……
Then, we POUR and SMEAR the butter alllllll over this salmon, and you just know the flavours are going to go right through this fish, resulting in an incredible sweet, garlicky and salty flavour. Fold the foil over and seal it well to prevent any sauce seeping through any gaps. You want your sauce to STAY in your fish, right?
THEN, (because that’s not enough), you’re going to open your foil packet and broil (or grill for us Aussies) the salmon, which results in a caramelised, crispy top, and a tender, flakey middle. Gah!
¼ cup butter
⅓ cup honey
4 large cloves garlic, crushed
2 tablespoons fresh lemon juice (juice of ½ a lemon)
1.2kg | 2½ pound side of salmon
Sea salt, to taste
Cracked pepper, to taste (optional)
Lemon slices (to serve)
2 tablespoons fresh chopped parsley
Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C.
Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
In a small saucepan, melt the butter over low-medium heat.
Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
Place the salmon onto lined baking tray | sheet.
Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon.
Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper.
Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
Bake until cooked through (about 15-18 minutes, depending on the thickness of your fish and your preference of doneness).
Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat to caramelise the top.
Garnish with parsley and serve immediately with lemon slices.
You can find complete recipes of this HONEY GARLIC BUTTER SALMON IN FOIL in cafedelites.com
Do you have those days where you don’t mind cooking but more than anything you just don’t want to clean up the mess? I have them all the time, dishes are never ending around here. So, when there’s an easy recipe out there that requires minimal prep and clean up I’m all over it!
This salmon really couldn’t get any easier and the method of cooking it all together in a foil pouch seals in moisture and keeps the flavors intact. It’s also a very versatile recipe, you can use other types of veggies (like zucchini, spinach, tomatoes, bell pepper) and herbs or you could even add in some honey or parmesan. I love how fool proof this recipe is, even if you have minimal experience in the kitchen you can easily make this salmon!
Once you try this you’ll likely turn to this method time and time…and time again. I know I will. Salmon is one of my favorite dinners and this is one of my favorite ways to prepare it.
4 (6 oz) skinless salmon fillets
1 lb asparagus, tough ends trimmed
2 1/2 Tbsp olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill sprigs, or chopped fresh thyme, rosemary or parsley
Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long.
Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer in center of each length of foil.
In a small bowl stir together oil with garlic.
Drizzle 1 tsp of the oil over portion of asparagus then sprinkle with salt and pepper.
Rinse salmon and allow excess water to run off, then season bottom of each fillet with salt and pepper.
Layer fillets over asparagus. Drizzle top of each salmon fillet with 1 tsp of the olive oil mixture and season top with salt and pepper to taste.
Top each with about 2 sprigs dill and 2 lemon slices (if using fresh thyme or rosemary use about 3/4 tsp per each if using parsley use 1 1/2 tsp). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
Place foil pouches in a single layer on a baking sheet.
Bake in preheated oven until salmon is cooked through, about 25 – 30 minutes.
Unwrap and serve warm.
You can find complete recipes of this Baked Salmon and Asparagus in Foil in cookingclassy.com