Hot Honey Salmon with Salad and Baguette Recipe
This Hot Honey Salmon recipe delivers a perfect balance of sweet and spicy flavors with a simple yet flavorful marinade combining honey, stoneground mustard, garlic, and lemon juice. The salmon is perfectly cooked and served alongside fresh salad greens dressed with olive oil and red wine vinegar, complemented by crunchy baguette slices for a wholesome and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3-4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon and Marinade
- 2 tablespoons honey
- 1/4 cup stoneground mustard
- 3–4 cloves garlic, minced
- Juice of 1 lemon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon paprika (optional, for color)
- 1–2 pounds salmon filet, cut into 3-4 pieces
Salad
- 4 cups salad greens
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
Extras
- 1 lemon, cut into wedges
- 1 baguette
Instructions
- Prepare the Marinade: In a bowl, combine the honey, stoneground mustard, minced garlic, lemon juice, kosher salt, red pepper flakes, and paprika. Mix well until all ingredients are fully incorporated into a smooth marinade.
- Marinate the Salmon: Place the salmon pieces in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Allow the salmon to marinate for at least 15-20 minutes to absorb the flavors.
- Cook the Salmon: Preheat a skillet over medium heat. Lightly oil the skillet if necessary. Add the salmon pieces skin-side down and cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. The marinade will caramelize slightly, giving a beautiful glaze.
- Prepare the Salad: In a large bowl, toss the salad greens with olive oil and red wine vinegar until evenly coated and lightly dressed. Season with salt and pepper to taste if desired.
- Warm the Baguette: Slice the baguette and warm it in the oven or toaster to serve alongside the salmon and salad.
- Serve: Plate the cooked salmon with a generous portion of dressed salad greens, lemon wedges on the side for squeezing, and slices of warm baguette for a complete meal.
Notes
- Adjust the red pepper flakes based on your desired spice level or omit for a milder flavor.
- Using stoneground mustard adds a pleasant texture and tang; Dijon mustard can be substituted in a pinch.
- For best results, cook salmon skin-side down first to achieve a crispy texture.
- Leftovers can be refrigerated and enjoyed cold or gently reheated.
- Serve immediately after cooking for optimal taste and texture.
