If I had to recommend one food that everyone should learn how to cook it would have to be salmon. I could eat it every day and twice on Sundays. The whole family loves it just as much as me, I even have the kids inhaling chunks of it when we have sushi. I knew this mustard glazed salmon would be a winner.
When I was five I never imagined eating raw fish, but I did eat whelks. My dad would take me to the beach and we’d search for them in the tidepools. They’re just like snails and the best way to eat them was to boil in salted water and use a pin to scoop out the snail from the shell.
Something must have settled in my brain at that age because if I ever see escargot on any menu, I’ll always make a point of ordering them.
But let’s chit-chat about salmon.
With so many ways to cook the fish, it can be easy to overthink. That’s why I usually keep it super simple but this mustard glazed salmon with honey was too easy to not make. The idea came from another one-pan oven baked salmon dish, because really, who wants to clean more dishes than they already have to?
The glaze is simple, wholegrain mustard with honey and lemon. Brush it all over the salmon and lay the filets on a baking tray. Surround with some small chopped vegetables and drizzle with olive oil.
Roast in the oven and poof, dinner’s ready in less than 30 and you haven’t even dirtied a pot in the process.
Here’s a few more salmon tasty’s just because.
One Pan Mustard Glazed Salmon with Roasted Cauliflower
- 5 tablespoons olive oil divided
- 1 tablespoon honey
- 2 tablespoons wholegrain mustard
- 4 inches salmon fillets each about 2 wide or 5oz each
- 1 cauliflower cut into florets
- Salt and black pepper
Preheat the oven to 400 degrees F.
In a small bowl whisk together 2 tablespoons of olive oil, honey and mustard.
Place the salmon pieces onto a large baking tray.
Brush each piece of salmon liberally with the honey mustard glaze.
Surround the salmon with the cauliflower florets and drizzle them with the remaining 3 tablespoons of the olive oil.
Season with salt and black pepper.
Place the baking sheet into the oven and bake for about 20-25 minutes and the cauliflower can be easily pierced with a sharp pointed knife.