Roasted Honey-Dijon Salmon with Fresh Herbs
My long-time followers know I am a huge salmon fan and love coming up with easy-prep ways to enjoy this omega-rich fish. Well, hands down, without a shred of doubt, this recipe is my most requested fish dish among our family and friends…including those that really do not like salmon! Whether you want to add some “pop” to your weekly dinners or need a “WOW” dish for a special luncheon, brunch or dinner party, think about giving this salmon recipe a try.
Yield: 4 servings
Yield: 4 servings
Ingredients
Marinade
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 2 cloves garlic chopped
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons snipped fresh chives
- 2 tablespoons chopped fresh thyme optional-didn’t use
- 1/4 teaspoon kosher salt
- 1 1/2 pounds salmon fillet if preferred, may first cut into 4 pieces
- Olive oil spray I love the Misto!
Instructions
Marinate the Salmon
- Lightly coat a 9 x 13-inch casserole dish with olive oil spray.
- In a blender or food processor, blend all marinade ingredients.
- Place salmon fillet skin-side up in prepared baking dish. (whole or divided into 4 pieces)
- Pour marinade over fillet(s).
- Turn salmon fillet(s) to coat evenly with marinade. Cover; refrigerate salmon for at least 2 hours, turning occasionally. (may marinate up to 24 hours)
Roast the Salmon
- Preheat oven to 375 degrees F.
- Brush all sides of the salmon again with marinade.
- Bake salmon approximately 18 to 20 minutes or until almost cooked, brushing with marinade in baking dish half-way through. (Cooking time may vary depending on thickness and preferred level of doneness.)
- Broil 1 to 2 minutes or just until the salmon flakes with a fork and a golden “crust” starts to form, rotating for even browning. (Watch carefully to prevent burning.) If desired, remove skin before serving.
- If desired, carefully remove skin before serving. Serve immediately or cover and chill for later use.
Notes
Make Ahead and Storage Tips: marinade may be prepared up to 3 days ahead. Cover and refrigerate. (Whisk before using.) Salmon may be marinated up to 1 day ahead. Cover and refrigerate, turning occasionally. Leftover salmon may be refrigerated, covered, for up to 2 days or frozen for up to 4 months.
This salmon would also be delicious atop a main course salad. Consider serving warm or chilled over mixed greens or arugula with my Orange-Basil Vinaigrette.
Prefer to serve as an entrée? Grilled Parmesan ‘n Herb-Crusted Tomatoes would be the perfect accompaniment.
Love salmon? Then Grilled Salmon Burgers with Raita, Herb-Crusted Salmon Salad, Apricot 'n Lemon Glazed Salmon, Sheet Pan Bronzed Salmon ‘n Asparagus and Herbed Salmon ‘n Tomato Kabobs are must-tries for you!
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