Honey Mustard Salmon

6 May

I’ve been feeling foodie lately, so this week’s post is the product of recipe roulette. (Which is to say, I went through the recipe box until something caught my attention.)

I’m a big fan of delicious food that doesn’t take a lot of effort to prepare, and this recipe definitely qualifies. It’s also pretty nice in the summer, since it pairs well with salads and doesn’t have a long cooking time (though it does require use of the oven). Since we’ll be broiling, keep in mind that you might end up with some smoke and have a damp dishtowel handy to fan the smoke alarm if needed.

You could also probably cook this on the grill, but I’ve not tried it!

Honey Mustard Salmon


  • Evenly cut salmon fillets – I usually buy frozen wild salmon, it comes in little individual packet things. Defrost these in the fridge for a day or so before you want to make them.
  • Mustard
  • Honey
  • Dill
  • Lemon
  • Salt and Pepper


  • Baking pan, lined with foil
  • Ideally, a rack of some kind for broiling (optional)

Put the baking rack in the pan so that the foil will catch any drippings and you won’t have to scrub baked on honey mustard off your baking pan. Preheat your broiler to high (500 F).

In a small bowl, mix equal amounts of honey and mustard – start with about two spoonfuls of each. Add the juice and zest of a lemon and about half a spoonful of dried dill. Mix well.

Place the salmon on the baking rack so that the fillets are evenly spaced and not touching. Season each lightly with salt and pepper, and place a spoonful of the honey mustard on each fillet. Using a DIFFERENT SPOON, spread it out so that the fillets are evenly covered. Do not, under any circumstances, put a spoon that touched raw fish into the honey mustard mixture – cross contamination is bad, folks. *

Broil the fish for 10-12 minutes, 6 inches from the broiler or so, until opaque in the center and flaky. (Leave the oven door cracked slightly to prevent the broiler from turning off).

Serve with any remaining honey mustard, plus a delicious salad and bread.

*If you put a utensil that is contaminated with raw fish into the honey mustard, you can’t serve the remainder with the cooked fish, because raw fish (that isn’t prepared to sushi standards) has a high possibility of making you sick. Sam and Ella (salmonella) tend to hang around things that wait at room temperature as well. Keep Sam and Ella out of your kitchen!


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