Brown's Honey Mustard Glazed Salmon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Perfectly seared salmon fillets with a sweet-tangy honey mustard glaze, paired with roasted asparagus. This American-inspired seafood recipe, ready in about 30 minutes, pairs salmon fillets, honey, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 salmon fillets (6 oz each) dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering.
  2. Step 2: Place salmon skin-side down in the skillet and cook undisturbed for 6-7 minutes until skin is crisp and golden. Flip and cook 3-4 minutes more until fish flakes easily with a fork.
  3. Step 3: While salmon cooks, whisk 2 tbsp honey, 1 tbsp Dijon mustard, juice of 1 lemon, and 1 minced garlic clove in a small bowl until smooth.
  4. Step 4: Reduce heat to low, add 1/2 cup water to the skillet, and swirl to deglaze, scraping up browned bits. Stir in honey-mustard mixture and simmer for 1 minute until slightly thickened.
  5. Step 5: Toss 1 bunch asparagus with 1 tbsp olive oil, 1 minced garlic clove, 1/4 tsp salt, and 1/4 tsp black pepper. Roast on a baking sheet at 425°F (220°C) for 12-15 minutes until tender-crisp and edges are browned.
  6. Step 6: Plate salmon with asparagus, drizzle with honey-mustard glaze, and garnish with lemon wedges.

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