Only five ingredients stand between you and a tasty baked salmon! Sweet honey, tangy Dijon, a little garlic, and basil make this one ridiculously easy weeknight meal. Wrap it up in parchment, throw it in the oven, and let it do its thing. Healthy, flavour-packed, and best of all? Hardly any dishes to wash. Now that’s my kind of cooking!
In a nutshell
Mix the sauce → spoon it over seasoned salmon → seal it up in parchment → bake.
The plate below features this salmon alongside green beans, boiled mini spuds, and a fresh tomato-cucumber salad. (Fun fact: that’s one piece of salmon and one piece of steelhead trout, and both work beautifully with this recipe!)
Ooh… now that’s what I’m talking about! Give me all the colour. No beige meals here!
Dijon Honey Salmon
2
servings5
minutes20
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Ingredients
2 Salmon fillets
2 tbsp whole-grain Dijon mustard
1 tbsp honey
1 garlic clove, crushed
1 tsp dried basil
Salt and freshly ground black pepper, to taste
Directions
- Make the sauce. In a small bowl, mix together the Dijon mustard, honey, crushed garlic, and dried basil until well combined.
- Prepare the salmon. Place the salmon fillets in the middle of a large piece of parchment paper. Season lightly with salt and pepper.
- Add the sauce. Spoon the Dijon honey mixture evenly over the salmon, spreading it to cover the tops of the fillets.
- Seal the packet. Fold the parchment paper over the salmon and crimp the edges together to create a sealed packet, leaving enough room for steam to circulate inside.
- Bake. Place the parchment packet on a baking sheet and bake in a preheated oven at 400°F (200°C) for 16–20 minutes, depending on the thickness of the fillets. The salmon is ready when it flakes easily with a fork.
- Serve. Carefully open the packet to release the steam, then serve with your favourite colourful veggies and roasted baby potatoes.
Notes
- Sometimes I add a pinch of red chili flakes to the sauce to add a little heat with the sweet.
