Honey Mustard Salmon In Foil

Just fire up your oven or grill.  Then while it’s heating, lay out some long sheets of aluminum foil on a baking sheet.  (<– You might need to use two if your foil isn’t wide enough to form a “packet” around the salmon later.)  Lay the salmon on the foil.

Then whisk together a simple honey mustard sauce using lots of whole-grain mustard, honey, garlic, lemon juice, smoked paprika, S&P.  Spread it out evenly on top of the salmon.  Then close your huge foil “packet” and pop the salmon into the oven (or grill) for about 15-18 minutes, until the salmon is cooked through.  (I like to carefully open the packet and turn on the broiler for the final few minutes to get the top nice and toasty.)

We served ours up with some roasted green beans and some leftover arugula pasta salad I had on hand (recipe coming to the blog soon!), and absolutely loved it.  But this salmon would be delicious served with any fresh green salads, roasted veggies, pasta, lentils, sauteéd greens…you name it.  That sweet and savory honey-mustard sauce (I can’t believe I’m saying this) really is so versatile.  And so delicious.

Barclay said that he’d recommend that his fellow super-mustard-lovers should add in a little extra mustard and go a little lighter on the honey.  So feel free to modify this recipe to taste however you’d like!  But if you happen to be in my camp and like the sweet and savory balance, I think you’ll dig the recipe below.

Honey Mustard Salmon In Foil
Added just a little extra honey to the edges to make a crispy sweetness but oh my delicious

Prep: 5 mins
Cook: 15 mins
Total: 20 mins

Ingredients

• 1/3 cup honey
• 2 tablespoons smooth and mild Dijon mustard
• 1/4 cup whole grain mustard
• 1/4 cup butter
• 2 tablespoons fresh lemon juice
• 5 cloves garlic peeled and minced
• 1/4-1/2 teaspoon chili powder (or cayenne powder) OPTIONAL -- adjust to your tastes and spice preference
• 1.2 kg | 2 1/2 pound side of salmon
• Salt to season
• Lemon wedges OPTIONAL
• 2 tablespoons fresh chopped parsley
• Black cracked pepper to taste   

Instructions

1. Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
2. In a small saucepan, combine the honey, mustards, butter, garlic and lemon. Whisk until the honey has melted through the butter and the mixture is well combined.
3. Place the salmon onto lined baking tray | sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
4. Bake until cooked through (about 10-12 minutes, depending on the thickness of your fish and your preference of doneness). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 3-4 minutes on medium heat to caramelise the top. Garnish with parsley and serve immediately with lemon wedges.

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