Cherry & Dennis Recipes
Honey Mustard Baked Salmon
蜜糖芥末焗三文魚
Recipe overview
Honey gives this salmon a gentle sweetness, while Dijon mustard and lemon juice balance its richness. Pat the fillets dry, brush on a thin layer of sauce, and bake only until the centre has just turned opaque for moist, tender fish.
01
Ingredients
Main Ingredients
- 4 pieces, about 150 g each Boneless salmon fillets (Skin-on or skinless; use similar thicknesses and take out of the refrigerator 10 minutes ahead)
- 250 g Broccoli (Cut into even florets, wash and drain well)
- 150 g Cherry tomatoes (Washed and halved)
- 1 Lemon (Juice half for the sauce; slice the other half for baking and serving)
Honey mustard sauce
- 1 tablespoon Honey
- 1 tablespoon Dijon mustard (Reduce to 2 teaspoons for children who dislike mustard)
- 1 tablespoon Lemon juice
- 1 teaspoon Light soy sauce
- 1 teaspoon Minced garlic
- 1 teaspoon Olive oil
Salmon seasoning
- 1/4 teaspoon Salt (Sprinkle evenly over all four fillets)
- A little Black pepper (Reduce or omit for children)
Vegetable seasoning
- 2 teaspoons Olive oil
- 1/8 teaspoon Salt
02
Tools
- Oven or air fryer
- Oven or air fryer
- baking tray
- baking paper
- large bowl
- small bowl
- tablespoon
- teaspoon
- kitchen paper
- knife
- chopping board
- pastry brush
- kitchen tongs
- fork
- oven gloves
03
Steps
Step 1
Preheat the oven
Preheat to 200°C with top and bottom heat; preheat an air fryer to 190°C for about 3 minutes instead.
Step 2
Line the tray
Line a baking tray and reserve separate single-layer areas for salmon and vegetables.
Step 3
Prepare the salmon
Check for bones and pat both sides of every fillet dry with kitchen paper.
Step 4
Prepare the vegetables
Cut broccoli into florets, halve the tomatoes, juice half the lemon and slice the rest.
Step 5
Mix the sauce
Stir honey, Dijon mustard, lemon juice, light soy sauce, minced garlic and 1 teaspoon olive oil until smooth.
Step 6
Season the salmon
Sprinkle salt and a little black pepper evenly over the fillets; rest for 5 minutes.
Step 7
Season the vegetables
Toss the drained broccoli and tomatoes with 2 teaspoons olive oil and 1/8 teaspoon salt.
Step 8
Arrange the tray
Place salmon skin-side down on one side and vegetables in a single layer on the other; add lemon slices.
Step 9
Brush the first sauce layer
Brush two-thirds of the honey mustard sauce lightly over the salmon and reserve the rest.
Step 10
Start baking
Bake at 200°C for 8 minutes; air fry at 190°C for 6 minutes in a single layer.
Step 11
Brush again and finish
Brush on the remaining sauce and bake another 3 to 5 minutes, until the thickest part is just opaque and flakes with a fork.
Step 12
Rest and serve
Rest for 2 minutes, then transfer with tongs and a spatula to a white serving plate with vegetables and lemon.
Common mistakes
- Not drying the salmon: the sauce is diluted and the fish releases water.
- Applying too much sauce at once: honey can scorch, so brush it on in two thin layers.
- Overbaking: remove the salmon once the centre has just turned opaque.
Tips
Check the thickest fillet first. For children, use only 2 teaspoons of Dijon mustard. Keep the vegetables dry and in one layer so they roast instead of steaming.
