Lemon and Honey Mustard Salmon by @pinchofyum

1h5

4 servings

🐟

450 g

Salmon

🧂

6 g

Salt

⚫

1 g

Black pepper

🍋

1

Lemon

🍯

30 ml

Honey

🌼

30 ml

Dijon mustard

🥚

30 ml

Mayonnaise

🧄

6 g

Garlic

🍋

Lemon juice

🌶️

0.3 g

Cayenne pepper

🌿

8 g

Parsley

🥔

910 g

Baby potatoes

🫒

30 ml

Olive oil

  1. Preheat
    • baby potatoes

    Preheat the oven to 400°F (205°C). Halve the baby potatoes.

  2. Toss
    • baby potatoes
    • olive oil
    • salt

    Toss the baby potatoes with olive oil, salt, and black pepper. Spread them cut-side down on the sheet pan.

  3. Roast
    • baby potatoes

    Roast the potatoes for 45 minutes. Continue roasting until golden and tender.

  4. Mince
    • garlic
    • lemon

    Mince the garlic. Juice part of the lemon and slice the remaining lemon.

  5. Whisk
    • honey
    • Dijon mustard
    • Salt

    Whisk honey, Dijon mustard, mayonnaise, minced garlic, lemon juice, cayenne pepper, and salt in the mixing bowl. Reserve some sauce for serving.

  6. Season
    • salmon fillet
    • salt

    Season the salmon fillet pieces with salt and black pepper. Heat the large skillet over medium-high heat.

  7. Place
    • salmon fillet

    Place the salmon skin-side up in the hot skillet. Sear until the top is golden but the fish is not cooked through.

  8. Spoon
    • lemon
    • salmon fillet
    • honey

    Tuck the lemon slices around the salmon in the skillet. Spoon or brush the honey mustard sauce over each piece.

  9. Transfer
    • salmon fillet
    • lemon

    Transfer the skillet to the 400°F (205°C) oven. Bake for 5 minutes until the sauce is caramelized and the salmon is cooked through.

  10. Chop
    • parsley
    • salmon fillet
    • baby potatoes

    Chop the parsley and scatter it over the salmon. Serve the salmon with roasted potatoes and the reserved sauce.

Lemon and Honey Mustard Salmon by @pinchofyum

1h5

4 servings

🐟

450 g

Salmon

🧂

6 g

Salt

⚫

1 g

Black pepper

🍋

1

Lemon

🍯

30 ml

Honey

🌼

30 ml

Dijon mustard

🥚

30 ml

Mayonnaise

🧄

6 g

Garlic

🍋

Lemon juice

🌶️

0.3 g

Cayenne pepper

🌿

8 g

Parsley

🥔

910 g

Baby potatoes

🫒

30 ml

Olive oil

Preparation Steps

  1. Step 1/10

    Preheat the oven to 400°F (205°C). Halve the baby potatoes.

    🥔baby potatoes
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Toss the baby potatoes with olive oil, salt, and black pepper. Spread them cut-side down on the sheet pan.

    🥔baby potatoes
    🫒olive oil
    🧂salt
    ⚫black pepper
    🍳sheet pan
    🥄spoon

  3. Step 3/10

    Roast the potatoes for 45 minutes. Continue roasting until golden and tender.

    🥔baby potatoes
    🍳sheet pan

  4. Step 4/10

    Mince the garlic. Juice part of the lemon and slice the remaining lemon.

    🧄garlic
    🍋lemon
    🔪chef's knife
    🪵cutting board

  5. Step 5/10

    Whisk honey, Dijon mustard, mayonnaise, minced garlic, lemon juice, cayenne pepper, and salt in the mixing bowl. Reserve some sauce for serving.

    🍯honey
    🌼Dijon mustard
    🥚mayonnaise
    🧄garlic
    🍋lemon
    🌶️cayenne pepper
    🧂salt
    🥣mixing bowl
    🥄whisk

  6. Step 6/10

    Season the salmon fillet pieces with salt and black pepper. Heat the large skillet over medium-high heat.

    🐟salmon fillet
    🧂salt
    ⚫black pepper
    🍳large skillet

  7. Step 7/10

    Place the salmon skin-side up in the hot skillet. Sear until the top is golden but the fish is not cooked through.

    🐟salmon fillet
    🍳large skillet
    🥢tongs

  8. Step 8/10

    Tuck the lemon slices around the salmon in the skillet. Spoon or brush the honey mustard sauce over each piece.

    🍋lemon
    🐟salmon fillet
    🍯honey
    🌼Dijon mustard
    🥚mayonnaise
    🧄garlic
    🌶️cayenne pepper
    🍳large skillet
    🥄spoon
    🖌️pastry brush

  9. Step 9/10

    Transfer the skillet to the 400°F (205°C) oven. Bake for 5 minutes until the sauce is caramelized and the salmon is cooked through.

    🐟salmon fillet
    🍋lemon
    🍳large skillet

  10. Step 10/10

    Chop the parsley and scatter it over the salmon. Serve the salmon with roasted potatoes and the reserved sauce.

    🌿parsley
    🐟salmon fillet
    🥔baby potatoes
    🍯honey
    🌼Dijon mustard
    🥚mayonnaise
    🔪chef's knife
    🪵cutting board
    🥄spoon

Composition

Ingredients

Types

Herbs and Spices, Vegetables, Sweeteners, Condiments, Herbs, Oils and Fats

Ingredients

Salmon, Salt, Black pepper, Lemon, Honey, Dijon mustard, Mayonnaise, Garlic, Lemon juice, Cayenne pepper, Parsley, Baby potatoes, Olive oil

Notes

Salmon (thick fillet cut into individual pieces if needed), Salt (for the salmon and potatoes, to taste), Black pepper (for the salmon and potatoes), Lemon (sliced), Honey (for the sauce), Dijon mustard (for the sauce), Mayonnaise (for the sauce), Garlic (minced), Lemon juice (a squeeze, for the sauce), Cayenne pepper (to taste), Parsley (for topping), Baby potatoes (cut in half), Olive oil (for the potatoes)

Allergens

Mustard, Egg

Dietetics

Dietary regimen

Pescatarian, Gluten-free

Calories

620 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 57g, Fat: 28g, Fiber: 6g, Sugar: 12g

Nutritional Information

Minerals

Potassium: 1280mg, Sodium: 780mg, Iron: 3mg, Calcium: 55mg

Vitamins

Vitamin D: 14mcg, Vitamin B12: 4mcg, Vitamin C: 22mg, Vitamin B6: 1mg

Preparation

Time Information

Preparation

15 minutes

Cooking

50 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

sheet pan, large skillet, mixing bowl, whisk, chef's knife, cutting board, spoon, pastry brush, tongs

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner, Dinner party, Family meal

Origin

Source

Platform

instagram

Original Creator

@pinchofyum

Origin

Cuisine

American

Geographic

United States, Minnesota

Various

Aspect

Texture

Crispy, Tender, Flaky, Creamy, Sticky, Caramelized

Flavors

Sweet, Tangy, Savory, Citrusy, Garlicky, Mildly spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 2 months (Freeze in an airtight freezer-safe container,Freeze salmon and potatoes separately for best texture)