Honey Glazed Salmon Served with Seasonal Vegetables

Honey Glazed Salmon Served with Seasonal Vegetables


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This healthy fish dish is understated, elegant and good for you. Serve up a generous plate with flair courtesy of this simple dinner recipe.

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Chicago, IL

Serving Size / Yield

4-6 servings


  • ⅓ cup Honey
  • 3 Tbsp Mustard of choice
  • 2 Tbsp Salad Oil
  • 1 Tbsp Minced Garlic
  • ¼ cup Chopped Green Onions
  • 4 (4-6 Oz) Salmon Filets, about 1" thick
  • ¼ tsp Ground Ginger
  • 1 Tbsp Butter
  • For vegetable side dish, carrots, eggplant, peppers and any other vegetables desired

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In a small bowl, mix honey, mustard, soy sauce, salad oil and garlic. Put the salmon filets in a zipper-lock plastic bag and add about half of the honey mustard mixture; reserve the remaining mixture. Marinate salmon for 30-60 minutes in the refrigerator. Prepare a gas or charcoal grill for indirect grilling; lightly coat grill rack with oil. Remove fish from marinade and grill, skin side up, for 5 minutes at medium heat level. Using a wide spatula, turn fish and grill 5-6 minutes more, or until fish flakes easily when tested with a fork. While fish is grilling, in a small sauce pan, bring reserved honey mixture to a boil. Cook for 1-2 minutes or until the mixture thickens slightly. Add orange zest and cook 1 minute more. Remove from heat and stir in butter until it melts. To serve, place orange slice atop filets and top with sauce. Serve with vegetables on the side.

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