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Honey Mustard Salmon In Foil is a quick and easy salmon recipe, leaving you with no pans to wash and a juicy salmon for your dinner table!
A new family favourite salmon recipe, this Honey Mustard Salmon In Foil is right up there with your favourite Honey Garlic Butter Salmon In Foil! Combining two favourite flavours: Honey Mustard and Garlic Butter, this salmon recipe is the ultimate in flavour! Looking for a Garlic Salmon With Honey Mustard Cream Sauce? Try this one!
You’re only 6-ingredients away from creating the most beautiful sauce for your next salmon recipe. I say next because I KNOW this Honey Mustard Salmon In Foil is going to hit your tables…SOON.
Just like with this Honey Garlic Butter Salmon, you are going to start by combining honey, butter and garlic in a saucepan to melt and combine. The difference between these two recipes is the addition of Dijon and wholegrain mustards, like we used in this Honey Mustard Chicken Avocado Bacon Salad that you guys equally loved just as much. With all of the honey mustard recipes on this site, I do believe the best flavour comes into play when combining those both mustards together. Please don’t substitute either of these out.
After making up the most epic of sauces, you’re going to pour it all over a side of salmon, wrap it in foil and bake in the oven for around 10-12 minutes, depending on how hot your oven runs. Then, you have the option of opening up the packet being CAREFUL of escaping steam, and broiling (or grilling for us Aussies), to get those charred edges thanks to the honey in the recipe. (Well, not really an option because HELLO charred edges!)
Serve with a lemon wedge and a squeeze of lemon, because one can never have enough lemon on salmon.
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Honey Mustard Salmon In Foil
Ingredients
- 1/3 cup honey
- 1/4 cup butter
- 1/4 cup whole grain mustard
- 2 tablespoons Dijon mustard smooth and mild
- 5 cloves garlic peeled and minced
- 2 tablespoons lemon juice freshly squeezed
- 1/4-1/2 teaspoon chili powder or cayenne powder, optional - adjust to your tastes and spice preference
- 2 1/2 pund side of salmon
- 1 pinch salt to season
- 1 pinch cracked pepper to taste
- 2 tablespoons fresh parsley chopped
- 4-5 lemon wedges optional
Instructions
- 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).
- 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.
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
petarda! it means great!
I think this is a really good base recipe that my boyfriend and I plan on tweaking next time. We liked the flavor a lot – we just wanted more of it! 🙂 We’ll basically just use more of both mustards, honey, garlic, chili powder, and lemon juice next time. Paired it with corn on the cobb and white rice, which I added the fresh chopped parsley to. Thank you, Café Delites for the recipe! Definitely going to try more of yours now.
I’ve made the garlic butter salmon and it is wonderful! However, I need to make it without butter due to dietary needs of our guest. Would an olive oil substitution work ok? Or any other ideas so that I don’t lose that awesome flavor.
I made this and it was awesome. One thing, I added asparagus along the side of the salmon and brushed with the glaze. Thanks for sharing this recipe.
They all loved this recipe and I was really happy that this time the salmon tastes great not blend as I usually do! Will do it again!!
Hi,
my family and friends love the crispy garlic parmesan salmon! I want to try this one but don’t like using aluminum foil. Will it turn out good without the foil?