One of the easiest, quickest and flavorful recipe and certainly one that is a staple in my house.  You can’t go wrong with the hearty flavor of these ingredients.  Serve this amazing salmon with rice, polenta (pictured) and a roasted veggie or two.  Certainly easy clean-up and the leftovers just get better and better.



Honey Dijon Baked Salmon



2 Tablespoons minced fresh parsley

1 Teaspoon grated lemon zest

2 tablespoons Olive Oil

Four skinless salmon fillets

1 tablespoon Dijon mustard

1 Tablespoon Country Style Dijon Mustard

3 Tablespoons honey

1 Tablespoon capers

2 tablespoons vegetable oil

2-4 Lemon wedges




Preheat the oven to 425 degrees.


In a small bowl, combine the lemon zest, 1/2 of the parsley, capers, honey and two mustards.


On another plate, generously top the fillets with salt and pepper (to your taste).  From there you add the mustard/lemon zest/caper/honey mixture.


Heat the vegetable oil over medium-high heat in a cast-iron skillet or ovenproof pan.


When the oil is very hot, add the salmon fillets and sear for 4 minutes.  DO NOT CROWD OR MOVE THE SALMON.


Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is cooked to your liking.  Garnish with the remaining parsley.


Remove from the oven, cover with aluminum foil, and allow to rest for about 10 minutes. Squeeze the lemon wedges to your liking and place the rest as garnish.  You may serve the salmon hot or at room temperature.