Best 5 Honey Dijon Salmon Recipes

HONEY-DIJON SALMON AND ASPARAGUS

Steps:

• In a small bowl, combine cornstarch, butter and Worcestershire sauce until smooth. Stir in the honey, mustard and pepper., Place each salmon fillet on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Drizzle with honey mixture and sprinkle with walnuts. Place asparagus around salmon. Fold foil around salmon and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork.

HONEY DIJON SALMON

Steps:

• Preheat the oven to 450°F.
• In a bowl mix together mustard, honey and optional garlic and soy sauce. In another bowl combine bread crumbs and parsley.
• Place the salmon in an ovenproof dish and evenly spread mustard mix over the fish fillets.
• Sprinkle the bread crumb mixture on top.
• Bake 10 minutes per inch of thickness or until the fish is flaky.
• Serve with lemon wedges.

PECAN ENCRUSTED SALMON WITH DIJON HONEY GLAZE

Steps:

• Preheat oven to 350°; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.
• Combine bread crumbs, pecans, parsley and salt and pepper to taste. Set aside. Make Dijon sauce by combining butter, Dijon, honey, garlic, lemon juice and olive oil.
• Press crumb mixture on top of salmon. Drizzle Dijon mixtures over salmon and bread mixture.
• Bake salmon 15-20 minutes in preheated oven, or until it flakes easily with a fork. Drizzle glaze over salmon again half way through cooking.

HONEY-DIJON SALMON

Steps:

• Preheat over to 450 Blend honey, mustard, butter, Worcestershire, pepper and cornstarch - set aside Place salmon in shallow baking dish Drizzle with honey mustard sauce Cover with foil tightly Bake 17-23 minutes (or grill 9-11 in covered grill) Remove foil, sprinkle with toasted nuts Serve with brown rice pilaf (scallions, toasted nuts) spoon extra sauce into rice if desired Serve with green vegetable like broccoli, asparagus, or salad

HOT SALMON SALAD WITH MAILLE® HONEY DIJON MUSTARD

Steps:

• Gently poach salmon in lightly salted water. Drain and reserve. At the same time, cook beans in lightly salted boiling water until just tender. Drain and reserve with salmon, keeping both warm. Lightly toast almonds in a dry non-stick pan and reserve.
• Peel skin from salmon, carefully flake flesh into large pieces and place in a bowl with arugula and cooked green beans. Grind peppercorns coarsely. Mix dressing ingredients together and pour over salad. Toss lightly. Transfer to serving bowls or plates. Top with toasted almonds and white pepper.