Honey & Dijon Baked Salmon
Salmon that's deliciously simple, yet incredibly elegant. This adaptation of a popular classic features a few amazing twists for a truly memorable meal.
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 450 g salmon fillet (pinbones removed (see note about skin))
- 1/4 cup butter (melted (~55 g))
- 3 tbsp Dijon mustard
- 1.5 tbsp honey
- 1/4 cup coarse dried bread crumbs ((see note))
- 1/4 cup pecans (coarsely chopped, plus a few to garnish)
- 3 tsp fresh dill (chopped)
- 2 tsp flat leaf parsley (chopped)
- salt (to taste)
- black pepper (freshly ground, to taste)
- 1/2 small lemon ((optional))
- 450 g green beans (stems trimmed and discarded)
- 1.5 tbsp butter
- sea salt (ideally flake or cracked, to taste)
Instructions
- 1
Preheat the oven to 400° F (200° C).
- 2
Combine the melted butter, mustard, and honey. Set aside.
- 3
Combine the breadcrumbs, pecans, and herbs in a food processor and pulse until the mixture is well combined but still somewhat coarse. Set aside.
- 4
(Note - if you want to garnish the salmon with extra honey-mustard, set a portion aside now to keep it out of contact with the raw salmon) Brush the surface of the salmon fillets with the honey/mustard mixture, then cover with a liberal amount of the bread crumb mixture.
- 5
Bake the salmon on a baking tray for about 12 minutes, or until the salmon is relatively flaky but still dense, moist, and a little darker in the center.
- 6
Garnish with a little salt and pepper and serve with lemon wedges. Serve over the sauteed green beans (see below) or any other side of your choosing. For a fancy looking presentation, brush plates with reserved honey-mustard sauce.
- 7
While the salmon is baking, melt the butter in a large skillet over medium-high heat.
- 8
Once the butter begins to brown slightly and take on a nutty aroma, add the beans to the pan and saute for about 4-5 minutes, or until the beans are tender and a deep, vibrant green. Garnish with salt and serve with the salmon.