I love salmon, but just one type and it must come from my fisherman who I visit about twice a month at our local farmers market. This salmon is wild caught along the coast of Michigan. The best salmon ever. I do not eat salmon when I am at a restaurant because it can be farm raised without me knowing and I never buy salmon in a supermarket. While I can do without adding salmon to my meal. As a pescetarian, I look for the best fish and salmon is loaded with the omega 3 and low in calories. I am mostly on a vegetarian diet but I do include seafood in my meal about two to three times a week. You will love this recipe which is bursting with flavors.
1 pound salmon
1/4 cup honey
1/8 cup dijon mustard
Juice of half of a lemon
1 tbsp oil
1 tsp apple cider vinegar ( optional)
1/4 tsp red pepper flakes
1/4 tsp cayenne pepper
1/2 tsp paprika
salt and pepper to taste
- Position a rack in the middle of the oven. Preheat oven to 400 degrees. Line a baking sheet with parchment paper* large enough to fold over and seal to create a packet.
- In a bowl combine honey, mustard, lemon juice, oil, paprika, red pepper flakes, and cayenne. Stir to combine and set aside.
- Place salmon on a lined baking sheet. Pour the mixture over the salmon and spread evenly. Sprinkle salt and pepper. Fold the sides of the parchment paper over the salmon to cover and completely seal the packet closed so the sauce does not leak out.
- Bake until cook through about 10-15 minutes, depending on the thickness of your fish and your preference for completeness.
- Unfold paper (cut away excess edges) change oven to broil and broil for 2-3 minutes longer.
- When completed you can garnish with cilantro and lemon slices and serve with your favorite veggies.
Note : if you are using apple cider vinegar you can omit the lemon or half of the amount depending how much of the strong citrus taste you are looking for.
*I highly recommend using parchment paper instead of aluminum foil.