Honey Dijon Baked Salmon

I make salmon, so often, it is easy to confuse my recipes. We love salmon so I admit, it is hard for us to consider almost any salmon recipe, a failure. Some are not particularly good looking but tasty, they are. This one, my guests also loved, so it is probably a winning recipe.

It originated from Baked Dijon Salmon from allrecipes.com. I have been, recently, making lots of salmon with soy or Teriyaki sauce and as much as I love that, I wanted a real change. Honey and Mustard was the way to go. To me, a touch of sweetness is important for salmon. You can use brown sugar or agave, instead of the honey, if that is your choice. The idea is to have some sweetness.

This was a successful recipe but as I said, it is difficult to go wrong with salmon in our house. I plan to make this several times over.

Honey Dijon Baked Salmon


1 tablespoon olive oil
1 1/2 tablespoons honey
1/4 cup flax seed meal
1/4 cup finely chopped walnuts
2 teaspoons chopped fresh parsley
2(4 ounce) fillets salmon
pepper to taste


Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, stir together olive oil, mustard, and honey. Set aside. 

In another bowl, mix together flax seed meal, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with pepper.

Linked to:    Hearth and Soul Hop             Waste Not Want Not Wednesday             Creative Munster 


  1. I've never really cooked salmon but honey and mustard sound like a good combination for the fish!

  2. Looks delicious, honey with fish must be very good combo, thanks for sharing with Hearth and soul blog hop. pinning and tweeting.

  3. I love honey and Dijon mustard together, Chaya, but I never thought of using it on fish. What a fantastic idea! Your Honey Dijon Baked Salmon looks so delicious - and what a healthy recipe too! Thank you for sharing it with us at the Hearth and Soul Hop.

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