Salmon I feel is such a good protein to play around with different recipes. There are so many different flavors that can be done with salmon. This recipe is full of some delicious flavors.
When I cook my salmon I probably cook to a more doneness than most people. I am new to enjoying salmon. For years I always thought it was to fishy for me, but now that I make it more often I’ve grown to enjoy it. BUT I need to make sure it’s DONE! Not overcooked, just completely cooked through! Don’t worry it’s still flakey and moist.
Honey Dijon Baked Salmon
Ingredients:
2 lbs Alaskan salmon, skin on or skinless
4 T olive oil
3 T Dijon mustard
1 T lite soy sauce
1 T honey
2 garlic cloves, finely minced or grated
1/2 T chili powder
Directions: Preheat oven 400°. In a small bowl make the glaze. Mix together olive oil, mustard, soy sauce, honey and grated garlic. Mix well till fully incorporated. Set aside for 15 minutes.
Get the salmon ready. Pat the salmon with a paper towel to completely dry it. Place in an oven safe dish (or use a disposable aluminum pan) Place the salmon skin side down. Take a sharp knife and score the salmon into pieces, do not fully cut through to the salmon and skin. (If you are using smaller pieces, omit this step.) Pour the glaze over the salmon and get in-between where you cut and make sure the entire salmon coated. Sprinkle with the chili powder.
Let the salmon sit for a few minutes with the glaze on it. Bake in the oven for 20-25 minutes. The salmon should be cooked 4-6 minutes per half inch of salmon. So cook time really depends on the thickness. Mine was pretty thick, and since I prefer the salmon more cooked, I used the 6 minutes per half inch. You want an instant read thermometer to be to at least 145°.
Once cooked, serve immediately with your preferred sides. Left overs can stored for up to 5 days. Make sure to reheat on low or even put in a salad, cold.
Amazon Items Used with this Dish! (Link Below)
Zester/grater for garlic
Basting Brush
Instant Read Thermometer
Amazon Items Used
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