Honey Glazed Salmon


  • 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


  1. 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.
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