Prepare to tantalize your taste buds with our Baked Honey Mustard Salmon, paired perfectly with a crisp, fresh garden salad! This recipe marries the rich, buttery texture of salmon with a zesty honey mustard glaze, creating a dish that’s as beautiful to look at as it is to eat.
Dive into this flavor-packed meal that promises to transform your dining experience into something truly gourmet, all from the comfort of your kitchen. Let’s get cooking!
Ingredients You’ll Need
For the Salmon: A rich glaze made with butter, garlic, sesame oil, honey, mustard, thyme, chili flakes, and black pepper perfectly complements the tender, flaky salmon fillet.
For the Salad: Crisp mixed greens, cucumber, cherry tomatoes, carrots, and avocado create a vibrant, refreshing side with a delightful mix of textures and colors.
For the Dressing: A squeeze of fresh lemon adds a bright, citrusy note that ties the salad together and balances the sweet, savory salmon glaze.
How to Store Leftovers
- Salmon: Storing cooked salmon in an airtight container in the refrigerator for up to 3 days is a standard guideline. Reheating gently helps retain moisture and flavor, and eating it cold is also safe and commonly done.
- Salad: It’s true that salad greens stay crisp longer when stored undressed, as dressing can make them soggy. Refrigerating undressed greens for up to 2 days is reasonable for maintaining freshness.
- Dressing: Homemade dressings stored in airtight containers typically last about 5 days in the refrigerator. Stirring before use helps redistribute the ingredients and revive the flavors.
Tips for Perfect Salmon
- Don’t Overcook: Keep a close eye on the salmon to avoid drying it out. Use a thermometer to ensure it reaches an internal temperature of 125°F to 135°F (50°C to 60°C).
- Room Temperature Salmon: Let the salmon rest at room temperature for about 10 minutes before baking. This ensures even cooking throughout.
- Customize the Marinade: Swap thyme for dill or parsley for a fresh twist, or add a splash of soy sauce to enhance the savory flavors.
- Marinating Time: For deeper flavor, marinate the salmon in the honey mustard mixture for up to 30 minutes before baking. This step allows the salmon to absorb the aromatic garlic, spicy chili, and sweet honey, ensuring every bite is packed with flavor.
Explore more incredible salmon recipes, each with its own unique twist, try the crispy Air Fryer Salmon, the smoky Grilled Salmon Kebab, or the rich and tender Lemon Butter Baked Salmon, all showcasing deliciously different ways to enjoy this versatile fish.
Variations to Try
- Maple Mustard Salmon: Swap honey for maple syrup for a richer sweetness.
- Spicy Kick: Add extra chili flakes or a dash of hot sauce to the marinade.
- Herb-Crusted Salmon: Sprinkle the top with breadcrumbs mixed with fresh herbs for added texture.
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Thaw it completely in the refrigerator before marinating and baking to ensure even cooking and proper absorption of the marinade.
How do I prevent the salmon from sticking to the baking dish?
Using a bed of lemon slices or lightly greasing the foil will prevent sticking and add flavor to the salmon.
Can I cook this in an air fryer or on the grill?
Yes! For an air fryer, cook at 375°F (190°C) for 10-12 minutes, checking for doneness. For the grill, cook over medium heat on foil or a grill pan to avoid sticking.
Baked Honey Mustard Salmon
Ingredients
For the Baked Salmon:
- 1.1 lbs salmon fillet
- 1/4 cup melted butter
- 2 cloves garlic minced
- 2 tbsp sesame oil
- 2 tbsp honey
- 1 tbsp mustard
- 1 tbsp fresh thyme chopped
- 1 tsp chili flakes
- Salt and freshly ground black pepper to taste
- 1 lemon thinly sliced
For the Fresh Garden Salad:
- 1.1 lbs approximately mixed salad greens (such as spinach, iceberg lettuce, and lamb’s lettuce)
- ½ cucumber diced
- 1 cup cherry tomatoes halved
- 3 carrots julienned
- 1 medium avocado diced
Instructions
Marinade the salmon:
- In a small bowl, combine ¼ cup melted butter, 2 minced garlic cloves, 2 tablespoons sesame oil, 2 tablespoons honey, 1 tablespoon mustard, 1 tablespoon chopped fresh thyme, and 1 teaspoon chili flakes. Stir well to blend the ingredients.
- Take the salmon out of the refrigerator and allow it to come to room temperature for about 10 minutes.
- Heat your oven to 350°F (180°C).
- Cover a large baking dish with aluminum foil. Arrange thin lemon slices on the foil to create a flavorful bed for the salmon.
- Place the salmon fillet on top of the lemon slices. Season with salt and freshly ground black pepper. And brush the salmon generously with the honey mustard marinade.
Bake the Salmon:
- Place the dish in the oven and bake for 15-20 minutes, or until the salmon is thoroughly cooked and flakes easily with a fork. The internal temperature should reach 125°F to 135°F (50°C to 60°C). Use a digital thermometer to check for doneness.
Prepare the Garden Salad:
- In a large bowl, combine 1.1 lbs of mixed salad greens, ½ diced cucumber, 1 cup halved cherry tomatoes, 3 julienned carrots, and 1 diced medium avocado.
Dress the Salad:
- Toss the salad ingredients gently. Dress lightly with your preferred vinaigrette or fresh lemon juice to enhance the flavors.
Serve:
- Arrange the baked salmon on plates along with a hearty portion of the garden salad. Optionally, garnish the salmon with extra herbs or a drizzle of lemon juice for enhanced flavor.
