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 will need:
For the Salmon: Ingredients such as salmon fillet, butter, garlic, sesame oil, honey, mustard, thyme, chili flakes, and black pepper come together to create a beautifully rich and flavorful glaze that perfectly complements the tender, flaky texture of the salmon.
For the Salad: A refreshing mix of mixed salad greens, cucumber, cherry tomatoes, carrots, and avocado ensures a crisp and vibrant salad, bursting with a variety of colors and textures that make every bite exciting and delicious.
For the Dressing: A simple squeeze of fresh lemon over the top brings all the flavors together, adding a bright, citrusy note that enhances the salad and balances the sweet and savory notes of the glazed salmon.
Storing Instructions:
- Refrigerating the Salmon: Store any leftover salmon in an airtight container in the refrigerator. It will keep well for up to 3 days. When ready to eat, gently reheat in the oven to maintain moisture and flavor, although it can also be enjoyed cold.
- Salad Storage: It’s best to store the dressing separately from the salad greens to keep them crisp. Assembled salads can become soggy, so combine before serving for the best results. The undressed salad ingredients can be refrigerated in a sealed container for up to 2 days.
- Dressing: If you have extra dressing, store it in a separate airtight container in the refrigerator. It will stay fresh for about 5 days, and you can give it a quick stir before drizzling over your salad to revive its flavors.
Tips and Tricks
- Marinating Time: To infuse the salmon with even more flavor, mix it in the honey mustard mixture for up to 30 minutes before baking. This extra step allows the salmon to soak up all the aromatic garlic, spicy chili, and sweet honey, making each bite flavorful.
- Serving Suggestion: Elevate this dish with a chilled glass of Sauvignon Blanc or a dry Riesling. The crisp acidity of these wines complements the richness of the salmon and highlights the fresh, crisp elements of the garden salad, creating a harmonious dining experience.
Frequently Asked Questions
Yes, frozen salmon works well for this dish. Just ensure it’s fully thawed and patted dry before marinating to help the flavors adhere better and ensure even cooking.
If you’re looking to substitute honey, maple syrup or agave nectar are great alternatives. They both offer a similar sweetness and will blend nicely with the mustard and spices.
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.
