Sunday, August 23, 2015

Baked salmon glazed with honey and mustard

The photo doesn't really do it justice.

Baked salmon glazed with honey and mustard

This is really good, and GAPS-friendly as adapted. It's based on recipe in Bon Appetit from 1999, posted in Epicurious.We're still working on tweaking the preparation, but I wanted to put the recipe here we could save it on Pinterest. :)


1/2 cup butter, melted 
1/4 cup raw honey
1/4 cup homemade fermented whole-grain mustard (Dijon also works)
4 garlic cloves, minced
1/2 teaspoon fresh ground black pepper
1/2 teaspoon Himalayan salt
6 6- to 7-ounce salmon fillets
3 tablespoons chopped fresh dill


Whisk butter and mustard in 8x8x2-inch glass baking dish. Whisk in honey, garlic, pepper, and salt. Add salmon and turn around in the marinade to coat. Cover and refrigerate for 2 hours.

Preheat oven to 400°F. Line baking sheet with parchment paper. Transfer salmon, skin side down, to prepared sheet. Reserve about 1/2 a cup of the marinade; spread remaining marinade onto the fish. Sprinkle salmon with dill. Bake 8 minutes, then spread with remaining reserved glaze. Continue baking until just opaque in center, about 8 minutes longer.

I think that next time I'm going to try broiling it instead. The first time the glaze got more browned and caramelized, and it was more delicious.