Pan-Seared Salmon with Honey-Mustard Glaze and Wilted Kale

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Crisp-skinned salmon glazed with a tangy honey-mustard sauce served alongside garlicky wilted kale. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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.

Ingredients

• 4 pieces, 6 oz each salmon fillets
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp lemon juice
• 6 cups, chopped kale
• 3 cloves, sliced garlic cloves
• 1/4 tsp, optional red pepper flakes

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Instructions

1. Step 1: In a small bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoon honey, and 1 tablespoon lemon juice to make the glaze.
2. Step 2: Pat dry 4 salmon fillets and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Step 3: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the salmon fillets skin side down and cook for 4-5 minutes until the skin is crisp.
4. Step 4: Flip the salmon and brush the tops generously with the honey-mustard glaze. Cook for an additional 3 minutes until salmon is cooked through and glaze is caramelized.
5. Step 5: Remove salmon and set aside. In the same skillet, add 3 sliced garlic cloves and sauté for 30 seconds until fragrant.
6. Step 6: Add 6 cups chopped kale and 1/4 teaspoon red pepper flakes if using, cooking for 3-4 minutes until wilted and tender. Serve salmon atop the wilted kale.