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Honey mustard salmon topped with pretzels. Super quick-and-easy prep and crowd-pleasing flavors that’ll make this recipe a sure hit.
4–6 individual salmon fillets (about 6 ounces/180 grams each)
1/3 cup grainy Dijon mustard
2 tablespoons Haddar Dijon Mustard
2 tablespoons extra-light olive oil
2 tablespoons Gefen Honey
2 cloves garlic, minced or 2 cubes Dorot Gardens Frozen Garlic (about 1 teaspoon)
8–24 Haddar Mini Pretzels or other small pretzels (gluten-free or regular)
Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
Cut fish into two-inch chunks; place onto prepared baking sheet.
In a medium bowl, combine mustards with oil, honey, and garlic.
Spread one to two teaspoons of the mustard mixture onto top of each piece of fish. Top with a pretzel.
Bake, uncovered, for 12–15 minutes, or until salmon flakes easily when pierced with a fork. Serve hot or at room temperature.
Recipes/Photos reprinted with permission from Variations by Daniella Silver. Artscroll/Shaar Press/September 2019.
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