I have been meaning to share this recipe with you for ages now.
I’ve probably made it 10-15 time in the last year. I’m sort of surprised that the hubs hasn’t started to complain, because I rarely make anything with this much frequency – but it’s just so stinking good and EASY.
This salmon is truly a perfect healthy, weeknight meal. It can be whipped up in 15 minutes. No lie. Plus you probably have all of the ingredients already in your house, minus the salmon.
My favorite part of this dish is the super crispy broiled top. The part where the honey caramelizes and the savory flavors of the garlic and dijon blend with that pop of sweetness.
You can jazz it up with fresh herbs if you want. Personally I love a tablespoon of fresh dill or if I’m feeling a stronger herb like thyme, I’ll go with a teaspoon or so.
As for a beer pairing, this salmon begs for an effervescent witte or saison. The carbonation will cut through the richness of the salmon and bite of the garlic. The dill and herbal notes of a Brooklyn Sorachi Ace would be fantastic.
If you’re not a fan of Belgian beers, try a craft pilsner like Sixpoint Crisp which will have a light body and mouthfeel with a snappy hop bitterness that will also act as a palate cleanser.
I’ll give you another a tip – make extra. The leftovers are absolutely phenomenal cold on top of a simple salad. My favorite beer vinaigrette would be an ideal dressing . . . just saying.
Honey Dijon Broiled Salmon
- 3/4 – 1 lb of salmon filets, skin on or off depending on your preference
- 1 tbsp honey
- 1 tbsp butter, preferably room temperature or just barely melted if coming out of your fridge
- 1 tbsp dijon mustard
- 1 garlic clove, very finely minced or preferably grated with a microplane
- Dill or thyme*, finaly chopped, optional
Combine honey, butter, dijon, garlic and any herbs you want in a mixing bowl with a metal whisk. Generously season the salmon with salt and pepper, then slather the glaze on top the salmon. Position the thickest parts of the salmon closest to the broiler.
Broil on high for 8 – 10 minutes until flaky (assuming the salmon is around an inch thick in it’s thickest spot).
Easy, salmony deliciousness.