This perfectly cooked salmon fillet has a delicious subtle honey mustard and lemon glaze and it cooks in less than 15 minutes!
Quick Glazed Salmon.
Most glazed salmon recipes floating around the tinterweb seem to have a distinctly Asian feel. Even I have a teriyaki salmon recipe!
This recipe is very different, it has a very “modern” European feel.
Featuring lemon, honey and dijon mustard this dish contains ingredients that most people will have in their store cupboard.
The combination of honey and mustard is both delicious and versatile.
It is also oh so fast to cook, it takes less than 10 minutes from it hitting the pan for it to be ready for the plate.
And boy is it delicious!
The overwhelming flavour is salmon, perfectly cooked bright pink salmon.
We then have a subtle sweet and sour coating that provides a little hint of mustard in every bite.
It is simple cooking at its very best and it is the perfect quick nutritious main element to a weeknight dinner.
How to Make the Perfect Glaze.
I have given two options for getting the little crispy glazed edges on the salmon fillet.
The first is by whacking it under a hot grill or broiler as my US readers will call it.
If you are using this method get your grill heating up before you start cooking. You want it REALLY HOT!
The second method and the one I prefer is a blow torch!
No not one of those little creme brulee torches you got for Christmas in 2011 that is languishing at the back of a cupboard.
You want a big plumbers torch, the sort of thing with a replaceable gas tank.
They are cheap, mine cost me the equivalent of £5 or £6, maybe $8-10 and the gas lasts forever. When it runs out it is also cheap to replace.
It applies a very direct intense heat and getting a good scorch takes seconds.
This is important because it means that your food is not cooking on as long as it does under a grill.
Recipe Hints and Tips.
Other than the final scorch there are just two real processes in this recipe.
The first is cooking the fish, apart from pan temperature, which I will come to, the secret to this is not playing with the fish.
Seriously just put it in the pan skin down and leave it well alone.
After 4-5 minutes the salmon will be ready, it should come away from the pan cleanly. If it doesn’t it is not ready yet.
You can see the flesh going opaque as the fish cooks, and should be about 2/3rds of the way up when it is ready.
The second and most important hint is getting your pan temperature correct. You want it somewhere at the upper end between high and medium.
It is impossible to give exact guidance as it will be dependent on both your hob and your pan!
The fish should give off a pleasing searing sound when it is placed in the pan.
If you get lots of smoke it is too hot!
The honey and mustard glaze should also immediately colour and boil when it hits the pan during the second cooking phase.
This will tell you that you are keeping the pan at the right temperature.
But once you have got this right once you can knock it out perfectly every time, and you WILL be cooking this again!
I like to serve this dish with celeriac mash and snipped chives!
If you wanted to keep it light you could simply add a side salad and be done.
- 350 g Salmon Fillets
- 1 Tbsp Cooking Oil
- 30 g Tbsp Dijon Mustard
- 1.5 Tbsp Honey
- 1 Lemon
- Salt to Taste
- Begin by juicing and zesting the lemon, we only want half of the juice.
- Place this in a bowl with the honey and dijon mustard, mix and set aside.
- Rub the salmon with the oil and season generously with salt.
- Heat a dry pan over a medium high heat.
- When hot add the salmon skin side down and cook for 4-5 minutes.
- It is vitally important that you do not mess with the fish at this point, just let it sit.
- Remove the salmon from the pan and peel off the skin, this should be easy.
- Return the pan to the heat and add the honey, mustard and lemon mix.
- This will boil and caramelise almost immediately!
- Add the salmon fillet uncooked side down.
- We should only need to cook this for another 90 seconds or so.
- Then flip the salmon to coat with the glaze.
- The final step is to slap the fish under a hot grill for 60 seconds to brown, or you could use a blow torch!
I usually eat the skin as a "chefs" perk but you can cut it up and serve it on top of the fish if you like.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 491 Total Fat: 29g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 110mg Sodium: 774mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 2g Sugar: 14g Sugar Alcohols: 0g Protein: 40g