Honey-mustard glazed salmon

Salmon. The king of all fish, no excuses. I know there’s many fish in the sea, and I agree that many are wonderfully delicious, too, but salmon… salmon has a special place in my heart (and stomach). There is something about this fish with its rich meat, the wonderful colour of its flesh, all the good fat it provides. Salmon rhymes with Christmas in my family, it reminds me of my months in Norway, it’s my favourite ingredient in sushi. I shamelessly love salmon.

Back when I was an exchange student in Oslo, salmon was my cheap option. In Norway, where everything is expensive as hell, salmon was my budget choice. Chicken (chicken!!) is more expensive than salmon, in Norway. So when I was living on a student budget in Oslo I kind of overdosed on salmon. I had so much that at some point I almost couldn’t stand it any more. But then I left Norway, I went back to eating chicken and leaving salmon only for gourmet occasions (aka Cristmas) and my taste for it revamped.honey-mustard-glazed-salmon-fillet-1Now that I’m living in Sweden I have again some nice occasions to buy fairly cheap good quality salmon coming straight from neigbouring Norway. I’m just trying to be cautious and not eat it too often because I don’t want to go through that phase when I can’t even look at it as it happened in Oslo. I like my share of salmon, but from time to time. Easy.

So in this post I want to write about one of my favourite ways of preparing salmon. Actually, I’ve been making salmon this way for about a year now, always sticking to this recipe. I really really like it like this.

Honey-mustard glazed salmon fillet:

  • 400 g salmon fillet
  • 1 garlic clove
  • 3 tbsp honey
  • 1 1/2 tbsp mustard
  • 1 tbsp soy sauce
  • black sesame seeds (optional)

Preheat the oven to 220Β°C and line an oven dish with aluminium foil. Lay the salmon fillet on the foil – if it has the skin, keep it against the foil; if skinned it can lay any way. Finely mince a garlic clove. Now, I am a bit picky when it comes to garlic. I love it, as long as it is not so much that it will cover all the other flavours. I generally tolerate it better if it is finely minced rather than pressed. If one loves a strong garlic kick, then pressing it will also do, but in this recipe the garlic should not be overwhelming, so I would recommend mincing it. In a small bowl, combine honey (choose a liquid type, or melt it if you have a very solid one), mustard and soy sauce. Stir until blended, then add the minced garlic.Β honey-mustard-glazed-salmon-fillet-2Pour this mixture all over the fish fillet. Due to the fillet’s natural shape, the glaze will inevitably pour down onto the aluminium foil, but this is not a problem, as it will still release its flavour as it bakes. Just make sure to pour it all over the surface and let it pour down the sides, too. Lastly, add a sprinkle of black sesame over the fillet. It’s more of a decorative touch, really, but I think it really fits the picture.honey-mustard-glazed-salmon-fillet-3Bake at 220Β°C for 20 minutes. During baking, the glaze that has been pouring down to the foil will caramelize and bubble. If overbaked it might carbonize, but if taken out at the right time, it will be a nice extra glaze to spoon over the baked fish.honey-mustard-glazed-salmon-fillet-4The extra glaze will also look so good as decoration on the side of the plate. Everything is so pretty about this fish dish!honey-mustard-glazed-salmon-fillet-5I suggest serving this fillet with a side of boiled rice or a leaf salad. I usually do not add any salt, as the glaze is supposed to be on the sweet side and there is the soy sauce already there, but some of my guests have called for salt. I would recommend to try it like this before adding any extra salt, as the end taste is pretty interesting this sweet.


    1. Eva November 5, 2016 at 10:21

      Basically yes πŸ™‚ Very easy to make also πŸ˜‰

    1. Eva November 5, 2016 at 10:21

      Thank you πŸ™‚

    1. Eva November 5, 2016 at 10:22

      Thank you Lisa. Try to make it sometime, it is really easy and totally worth it!


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