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Roasted Salmon with Thyme and Honey-Mustard Glaze

Photo: Dylan + Jeni; Styling: Scott Horne

Hands-on time 10 mins
Total time 40 mins
Yield

Serves 8 (serving size: about 6 ounces salmon)

A bed of fragrant fresh thyme lends wonderful flavor to the fish. Have your fishmonger remove the pin bones from the fillet, and choose one cut toward the head end of the fish.

Ingredients

  • 10 thyme sprigs
  • 1 (3-pound) skin-on salmon fillet (preferably sustainable), pin bones removed
  • 1/4 cup country Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon white wine vinegar
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 lemon, thinly sliced

Nutrition Information

  • calories 387
  • fat 17.4 g
  • satfat 4.1 g
  • monofat 7.6 g
  • polyfat 4.2 g
  • protein 48 g
  • carbohydrate 6 g
  • fiber 0.0 g
  • cholesterol 116 mg
  • iron 1 mg
  • sodium 527 mg
  • calcium 29 mg
  • sugars 4 g
  • Est. Added Sugars 4 g

How to Make It

  1. Preheat oven to 450°.

  2. Line a baking sheet with parchment paper. Arrange thyme sprigs in a long row on parchment. Place salmon, skin side down, on top of thyme.

  3. Combine mustard, honey, and vinegar in a bowl. Brush mixture evenly over top of salmon. Sprinkle salmon with 2 teaspoons thyme leaves, salt, and pepper. Arrange lemon slices over salmon.

  4. Bake salmon at 450° in center of oven 26 minutes or until desired degree of doneness. Serve hot or at room temperature.