Baked Salmon with Honey Mustard Glaze

Name: Baked Salmon with Honey Mustard Glaze
Cook time: 18 min
Yield: 4 servings
Cuisine: american
Ingredients: 45 g Dijon mustard for glaze; 30 g honey for glaze; 15 ml lemon juice freshly squeezed; 6 g garlic finely grated or minced; 1 g smoked paprika optional, for glaze; 30 ml olive oil divided; 2 g fine salt divided; 1 g black pepper divided; 680 g salmon fillets skin on or skinless, 4 portions of about 170 g each; 340 g green beans trimmed; 5 g fine salt divided; 1 g black pepper divided; 1 unit lemon wedges from 1 lemon

An American-inspired baked salmon dinner with a honey mustard glaze and a sheet-pan green bean accompaniment. The salmon bakes quickly while the glaze thickens and lightly caramelizes, and the green beans roast alongside for a complete main course.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

45 g Dijon mustard for glaze
30 g honey for glaze
15 ml lemon juice freshly squeezed
6 g garlic finely grated or minced
1 g smoked paprika optional, for glaze
30 ml olive oil divided
2 g fine salt divided
1 g black pepper divided
680 g salmon fillets skin on or skinless, 4 portions of about 170 g each
340 g green beans trimmed
5 g fine salt divided
1 g black pepper divided
1 unit lemon wedges from 1 lemon

Instructions

Heat the oven to 220°C. Line a large rimmed baking sheet with parchment paper. Oven fully preheated and the sheet pan lined.
In a small bowl, whisk together 45 g Dijon mustard, 30 g honey, 15 ml lemon juice, 6 g garlic, 1 g smoked paprika if using, 30 ml olive oil, 2 g salt, and 1 g black pepper to make the glaze. Glaze is smooth and glossy.
Pat the salmon dry. Arrange the 680 g salmon fillets on one side of the prepared sheet pan and the 340 g green beans on the other side. Season the green beans with 5 g salt and 1 g black pepper, then spread them into a single layer. Salmon and green beans are arranged in a single layer with no crowding.
Brush the salmon evenly with about two-thirds of the glaze, reserving the remaining glaze for serving. Salmon is fully coated but not dripping excessively.
Bake for 10 minutes. Then spoon any glaze that has pooled on the pan back over the salmon and continue baking for 6 to 8 minutes, until the fish flakes easily and the green beans are tender with browned edges. Salmon flakes at the thickest part and reads 52°C to 57°C in the center for medium-rare to medium, or 63°C for fully cooked seafood guidance; green beans are tender-crisp and lightly blistered.
Transfer the salmon and green beans to plates. Drizzle the reserved glaze over the salmon and serve with the lemon wedges. Dinner is plated and the salmon has a glossy finish.