Honey Mustard Salmon And Asparagus Foil Wrapped Recipes

HONEY-DIJON SALMON AND ASPARAGUS

Steps:

• In a small bowl, combine cornstarch, butter and Worcestershire sauce until smooth. Stir in the honey, mustard and pepper., Place each salmon fillet on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Drizzle with honey mixture and sprinkle with walnuts. Place asparagus around salmon. Fold foil around salmon and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork.

HONEY GLAZED SALMON WITH ASPARAGUS

Steps:

• PREHEAT oven to 400°F Line a 13x9x2-inch baking pan with Reynolds Wrap Release Non-Stick Foil with non-stick side toward food. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.
• PLACE salmon in center of foil-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.
• BAKE 20 to 22 minutes or until salmon flakes easily with a fork.

HONEY MUSTARD SALMON AND ASPARAGUS (FOIL WRAPPED)

Steps:

• Preheat grill.
• Season filets with salt and pepper.
• In a small bowl mix mustard, honey, horseradish and 1 T. olive oil; brush on filets.
• Mix asparagus with remaining 1 T. olive oil, season lightly with salt and pepper.
• Place each filet on doubl thickness of aluminum foil ( 12"x12" ), arrange equal amounts of aspargus along side each filet, fold and seal.
• Grill covered until salmon flakes easily (about 15 min.).

BAKED SALMON WITH HONEY MUSTARD SAUCE

Steps:

• Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
• Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
• Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.

SUNNY'S EASY HONEY-GLAZED SALMON--MANY WAYS

Steps:

• For the salmon: Brush each salmon fillet on the fleshy side with the honey. Coat using the following instructions for one of the following flavors.
• For the lemon pepper: Season with a sprinkle of salt, then add plenty of freshly ground black pepper. Sprinkle with the lemon zest and top each salmon portion with 2 lemon slices.
• For the BBQ, sriracha or everything bagel seasoning: Sprinkle the seasoning evenly on each salmon portion.
• For the pesto: Add the pesto on top of the honey and gently spread without pushing the honey over the edge (having the pesto chilled will help here).
• Preheat a grill or the oven to 325 to 350 degrees F. Place the salmon on the grill on a piece of aluminum foil or on a pan lined with nonstick aluminum foil on the center rack of the oven. Grill or bake until preferred doneness, 10 to 15 minutes for medium. Remove and rest for a minute or two before serving.

BAKED SALMON IN FOIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine 1/2 cup olive oil, lemon juice, garlic, brown sugar, oregano, thyme, salt, and pepper in a bowl.
• Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges.
• Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. If your salmon fillet is very thick, it can take longer. Garnish with fresh parsley and lemon slices.

SALMON FOIL-PACK DINNER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Set out 2 large squares of foil, nonstick side up, one on top of the other. Layer sweet potato, zucchini, and squash in the middle of the top sheet, seasoning each layer with mesquite seasoning. Place salmon filet on top. Fold over the foil to seal the packet tightly.
• Bake in preheated oven until vegetables are tender and fish flakes easily with a fork, 20 to 25 minutes. Serve with lemon wedges.

SALMON AND ASPARAGUS IN FOIL

Steps:

• Preheat oven to 450 degrees.
• Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions.
• Spray the center of each foil sheet with non-stick cooking spray.
• Place one salmon fillet in the center of each sheet, top with a serving of the asparagus and drizzle with lemon juice.
• Sprinkle with fresh ground pepper and salt or seasoning blend as desired.
• Bring up the sides of foil and fold top over twice.
• Seal ends, leaving room for air to circulate inside the packet.
• Place packets on a cookie sheet and cook in oven for 15 to 18 minutes or until salmon is opaque.
• Serve with lemon wedges on the side.
• Please use caution when opening the foil packs, as the steam is very hot.

HONEY MUSTARD SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with olive oil.
• Place salmon fillets on the baking sheet. Whisk mustard and honey together in a small bowl. Brush some of the mustard mixture all over the fillets, reserving some of the mixture in the bowl. Sprinkle marjoram, salt, and pepper over fillets.
• Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes. Serve on warmed plates and top with the remaining mustard mixture.

HONEY MUSTARD SALMON

Steps:

• Prepare barbeque grill.
• In a small cup or bowl combine honey and mustard.
• Place foil on barbeque grill. Poke holes in the foil about 3-inches apart.
• Place salmon on foil.
• Baste salmon with honey/mustard mixture.
• Turn fish and baste other side.
• Grill until fish is done.

HONEY MUSTARD GLAZED SALMON

Steps:

• Place salmon, skin side down, in shallow glass or plastic dish. In small bowl, mix remaining ingredients; pour over salmon. Cover; refrigerate at least 15 minutes but no longer than 1 hour.
• Set oven control to broil. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on rack in broiler pan. Broil with top 4 to 6 inches from heat 10 to 15 minutes, brushing 2 to 3 times with marinade, until fish flakes easily with fork. Discard any remaining marinade.

WRAPPED SALMON

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
• Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
• Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
• Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.

HONEY MUSTARD SALMON

Steps:

• Preheat oven to 350.
• Rinse the Salmon and lightly pat dry. Place on foil lined cookie sheet skin side down. Mix together the honey and mustard and spread liberally all over the salmon with a pastry brush. Sprinkle with your desired amount of breadcrumbs and parsley.
• Have with whatever side dish you desire.
• Cook Salmon for 40 minutes. ENJOY !

HONEY-MUSTARD GLAZED SALMON

Steps:

• Place fillets, skin side down, on a greased baking sheet. In a small bowl, combine the brown sugar, mustard, honey and salt; spoon over salmon. , Broil 3-4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork.