Honey Dijon Salmon

Honey Dijon Salmon – straightforward, prepared in twenty minutes, juicy, tender, and then flavourous from the honey, Dijon, and juice!! If you’re making an attempt to include a lot of fish in your diet, this can be the instruction to make!!

Honey Dijon Salmon

Everywhere I flip I browse that salmon is therefore smart for you which you must attempt to eat a lot of of it.

That jogged my memory that I hadn’t created it in for a while and that I don’t apprehend why once tasting this implausibly flavourous and tender salmon that’s therefore quick and simple.

This version incorporates Dijon mustard together with the honey and juice. straightforward ingredients that you simply in all probability wear hand that deliver luscious results.

Honey Dijon Salmon

It’s not possible to finish up with dry salmon as a result of the salmon bakes in a very mixture of butter, honey, Dijon, and lemon juice. It coats each bite of salmon and makes it therefore splendidly juicy.

There is nothing worse than dry fish (or macromolecule of any kind actually) and you don’t got to worry that in the least here.

Whether you would like a quick and simple dark dinner instruction to a instruction for simple amusive, this one has you lined and cleanup is as straightforward as moving away the foil. Love foil pack recipes.

Honey Dijon Salmon

INGREDIENTS :
  • about 1.25 pounds skin-on salmon fillet
  • 1 large or 2 small/medium lemons, sliced into thin rounds
  • 1/2 cup unsalted butter, melted
  • 3 to 4 tablespoons honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon finely chopped fresh parsley, optional for garnishing

INSTRUCTIONS :
  1. Preheat oven to 375F and place a piece of foil on the baking sheet to cover it completely.
  2. Place salmon on the foil (with the longer side parallel with the longer side of the sheet pan) with the skin-side down. Raise the edges of the foil up about 2 inches (or enough so that when you pour the buttery mixture over the top it will be contained in the foil).
  3. Nestle lemon slices underneath the salmon, spaced evenly around the fillet; set aside.
  4. To a microwave-safe glass measuring cup or bowl, add the butter and heat on high power to melt, about 1 minute.
  5. Stir in the honey, Dijon, and lemon juice. Pour or spoon about two-thirds of the mixture over the salmon; reserve remainder.
  6. Evenly season with salt and pepper, to taste.
  7. Seal up the foil. You may need to add another sheet of foil on top in order to seal it, depending on the shape of the salmon. Crimp or pinch the top and bottom pieces of foil together; get it as air-tight as possible but it doesn’t have to be perfect. If you have time, set aside to marinate for about 10 to 15 minutes (enhanced flavor).
  8. Bake for about 15 minutes.
  9. Remove salmon from the oven and remove the top piece of foil or open up the packet so salmon is exposed but keep the edges raised to contain the buttery mixture.
  10. Set oven to Hi broil.
  11. Spoon the reserved buttery mixture over the salmon, if desired or necessary. Use your judgment and if there’s already lots of juice/sauce you don’t need to add it because you don’t want it to start leaking. If you have extra buttery mixture, it’s great served over the finished salmon.
  12. Broil salmon for about 5 to 10 minutes, or until as golden as desired. Keep a close eye on it because all broilers are different and you don’t want it to burn. Exact broiling time will depend on the size and thickness of the salmon, climate and oven variances, and personal preference.
  13. Optionally garnish with parsley and serve immediately. Salmon is best warm and fresh but will keep airtight in the fridge for up to 3 days.




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