Honey and Mustard Salmon Recipe

This simply cooked salmon fillet gets a glorious honey and mustard glaze with a hint of lemon.

Course Main Course

Cuisine Modern European

Keyword glazed salmon fillet, honey and mustard salmon, honey and mustard salmon fillet

Prep Time 5

Cook Time 10

Total Time 15

Servings Servings

Calories 491kcal

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 30cm or 12" frying pan (I prefer nonstick) over a medium-high heat. When hot, add the salmon skin side down and cook for 3-4 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 very hot grill for 60 seconds to brown, or you could use a blow torch!

I usually eat the skin as a cooks perk.