Honey mustard glazed salmon
Honey and mustard are a common combination, and this simple marinade and glazing liquid makes it obvious why the combination is so popular. It’s equally good with other kinds of oily fish such as tuna. It’s also wonderful for grilling pork chops or chicken.
- 1/2 c. olive oil
- 1/4 c. honey
- 1/4 c. Dijon mustard
- 4 garlic cloves, minced
- 1/2 tsp. ground black pepper
- 1/2 tsp. salt, or more or less to taste
- Up to 6 salmon fillets, approximately 6-8 oz., skin on
- 3 T. chopped fresh dill or other fresh herb or combination of herbs. Flat-leaf parsley, thyme or lemon thyme, and tarragon are excellent.
Combine the first six ingredients in a gallon-size resealable plastic bag. Seal it, then gently squish and/or shake until everything is combined. Add salmon, turn to coat all sides, then lay the bag flat so the salmon is in a single layer. Refrigerate at least 2 hours and up to 6, turning the bag occasionally. Be sure whenever you turn it the salmon is again in a single layer.
Preheat oven to 400. Line a rimmed baking sheet with parchment paper or foil. To serve the salmon with skin on, oil or butter the parchment or foil. To serve it skin off, don’t oil the parchment/foil. Wipe off excess marinade, then place salmon, skin side down, on the prepared sheet; reserve marinade for glaze. Bake 8 minutes; then brush with reserved glaze. Continue baking to your desired degree of doneness: Depending on your oven, it should take 3-4 minutes for medium rare; baking until it’s opaque and flaky in its center should take about 8 minutes. For skin off, slide a spatula between the skin and flesh; it should separate easily. Garnish with the fresh herbs.