Honey Dijon Alaskan Salmon

Honey Dijon Alaskan Salmon
Reliving her Alaskan vacation, Sarah Smee shared this recipe in her brief salmon report, “Something fishy going on” on Kids Cuisine. Recipe from the Alaska Seafood Marketing Association
  • Non-stick aluminum foil
  • ¼ cup honey
  • 2 Tablespoons Dijon-style mustard
  • 1 Tablespoon melted (dairy-free margarine)
  • 2 teaspoons Worcestershire sauce
  • Salt and pepper to taste
  • 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
  • 1 pound fresh asparagus spears
  • ⅓ cup chopped walnuts
  1. Preheat oven to 400ºF.
  2. Line a 13×9×2-inch baking pan with non-stick foil with non-stick (dull) side toward food. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.
  3. Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel. Place salmon portions in center of foil-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.
  4. Bake 26 to 30 minutes for frozen salmon OR 20 to 22 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
For best texture, select thinner asparagus spears when cooking with fresh/thawed fish or thicker spears with frozen fish.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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