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Recipe by Faigy Grossmann

Honey Mustard Salmon

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Honey Mustard Salmon
Parve Parve
Easy Easy
10-15 Servings
Allergens

No Allergens specified

40 Minutes
Diets
- Pescatarian - Gluten Free

I’m sure I’m not the only one who’s always looking for a new way to serve salmon on Shabbos. (I may even have mentioned it here before.) I tried this new combination, and it was so good! It’s tasty and presentable and has a nice, sophisticated tang to it.

Ingredients

Salmon

  • 1 2–to-3-pound (910-gram–to-1.36-kilogram) side of salmon with skin on

  • 1/3 cup whole grain mustard

  • 1/4 cup Gefen Honey

  • 1/4 cup brown sugar

  • 1/4 cup orange juice

  • 4 cloves garlic, minced

  • 1/4 teaspoon smoked paprika

  • 1/4 teaspoon kosher salt

  • pinch black pepper

  • 1 orange, thinly sliced

  • 1 tablespoon chopped fresh parsley, checked

  • 1 cup Gefen Mayonnaise

Directions

1.

Add mustard, honey, brown sugar, orange juice, garlic, and spices to a small saucepan and bring to a boil. Remove from heat and set aside 1/4 cup of the sauce.

2.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

3.

Pour the remaining sauce over the salmon, brushing well to cover the entire side. Garnish salmon with orange slices. Wrap salmon tightly in foil and bake for 15 minutes.

4.

Uncover salmon and broil for an additional five minutes.

5.

Garnish with fresh parsley.

6.

Add mayonnaise to the honey mustard sauce that was set aside and mix well to make a complementing dip.

Tips:

My favorite salmon hack is to always reserve some of the marinade or sauce that I use in the recipe and then add mayonnaise to it to make a dip.

Even if we’re a small crowd on Friday night, I usually make a large side of salmon. For Shabbos lunch appetizer, I flake the leftovers and plate it over a salad. The dip that I made to go with the salmon then doubles as a dressing.

The method of baking the salmon wrapped in foil allows the salmon to steam as it bakes and yields moist and flavorful results.

If you don’t have whole grain mustard, you can replace it with yellow mustard, but the whole grain adds texture and an extra burst of flavor.

Credits

Photography by Sonya Kaplan

Recipe tags

citrus Faigy Grossmann herbs honey honey mustard oranges parsley salmon Shabbos
Honey Mustard Salmon

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