Roasted Salmon with Thyme and Honey-Mustard Glaze

5 Reviews
ADD YOUR REVIEW
Photo: Dylan + Jeni; Styling: Scott Horne
Hands-on Time
10 Mins
Total Time
40 Mins
Yield
Serves 8 (serving size: about 6 ounces salmon)
By David Bonom
March 2016
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 387
  • Fat 17.4g
  • Satfat 4.1g
  • Monofat 7.6g
  • Polyfat 4.2g
  • Protein 48g
  • Carbohydrate 6g
  • Fiber 0.0g
  • Cholesterol 116mg
  • Iron 1mg
  • Sodium 527mg
  • Calcium 29mg
  • Sugars 4g
  • Est. added sugars 4g

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Step 4

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

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Ratings & Reviews

Fabulous

vickierigsby
December 18, 2017
Made this for a dinner party and it was a hit. Very easy to prepare and the honey mustard is delicious.

A keeper

daneanp
January 03, 2019
I’ve made this twice for guests recently and it was a hit. Great for a sit down dinner or for a buffet. I’m making it again this weekend.

Easy, Fast and a Keeper

gastrocari
March 01, 2016
This was so easy and delicious. Very simple and the nice thing was I baked it to the doneness that I like. I made the fennel and shaved asparagus salad to go with it. Great pairing! 

Pretty but not very tasty

Alona
March 14, 2016
This recipe looks beautiful, however, it is not as good as a simple oil and lemon salmon. Our full review with pictures can be seen here: http://www.nickandalonakitchen.com/2016/03/roasted-salmon-with-thyme-and-honey.html 

Pretty and tasty

pammerc
March 14, 2016
Made this for dinner group and it was great.  Very easy and beautiful. 

Fast, easy, good cold

Gerry7425
April 30, 2016
I loved this, moist, texture was good and so easy. I like leftovers cold the next day, yum!

4 1/2 stars

nutzinmn
April 01, 2017
I cut this recipe down to serve 2 using a 1 pound filet.  The fish came out perfectly cooked.  I did grill the filet on our Traeger using a grill pan.  Loved the flavors in the sauce here.  I would serve this to guests in a heartbeat because of how easy it was and how delicious it turned out. 
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