Honey Dijon Salmon

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

Dijon mustard

💰Cheaper: yellow mustard

Yellow mustard is more widely available and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

fresh parsley

💰Cheaper: dried parsley

Dried parsley is more affordable and has a longer shelf life.

Pat dry the salmon fillets.

Rub olive oil all over the salmon to help seasoning stick and prevent sticking to the pan.

Season the salmon with Jamaica Valley seafood seasoning, salt, and black pepper, rubbing it in on all sides.

Optionally, marinate the salmon overnight or in the fridge for an hour.

In a bowl, combine honey, freshly squeezed lemon juice, and Dijon mustard, then whisk together and set aside.

Heat a non-stick pan with unsalted butter and place the seasoned salmon skin-side up in the pan.

Cook the salmon for 4 minutes until lightly browned, then flip and cook for another 3 minutes.

Remove the salmon from the pan to avoid overcooking and set aside.

Add minced garlic to the pan and sauté for about a minute until fragrant.

Pour the honey Dijon sauce mixture into the pan and stir everything together.

If the pan is small, you can take out the salmon fillets before adding the sauce.

Once the sauce is combined, add a slurry made of cornstarch and water to thicken it, cooking for about a minute over low heat.

Add the cooked salmon back to the pan and spoon the sauce over it.

Garnish with fresh parsley and lemon slices or wedges before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens