Honey Glazed Salmon

Reynolds Parchment Paper
Honey Glazed Salmon
4 servings


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Reynolds® Parchment Paper
1/4 cup honey
2 tablespoons Dijon-style mustard
1 tablespoon melted butter
1 teaspoon Worcestershire sauce
Salt and pepper to taste
4 salmon fillets (4 to 6 oz. each)
1 pound fresh asparagus spears
1/2 cup chopped walnuts


PREHEAT oven to 400°F. For easy cleanup, line a 13- x 9- x 2-inch baking pan with Reynolds Parchment Paper. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.

PLACE salmon in center of parchment-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.

BAKE 20 to 22 minutes or until salmon flakes when tested with a fork.

Created date

November 2008