Many people shy away from cooking fish at home, because it is so delicate and easy to overcook.
But I’ve finally found the perfect method for preparing salmon, which involves a bi-level cooking method. (Well, at least the best method for cooking fish in the winter, when cooking on the grill during the middle of a snowstorm is not an option!)
First, a sear on the stovetop, then covered with a lid, then popped in the oven to finish. Voila!
Using my All-Clad d5 Stainless-Steel Sauteuse Pan makes cooking fish and chicken a whole lot easier. Its straight sides accommodate dishes with liquids and sauces, and the lid locks in moisture while cooking so that the food isn’t dried out.
This honey mustard salmon is one of our favorite fish recipes.
If you have members of your family who are squeemish about fish, this easy and addictive sauce (which also goes well on shrimp and chicken) will help open their culinary horizons. I always make a little extra sauce for Mr. Peaches, who, no surprise, proceeds to top every bite that he eats with a fresh dollop of it.
This fish is excellent served with a side of roasted asparagus with parmesan cheese and brown rice. Serve it with a wedge of lemon if desired as well.
And a little helpful note: if you’re making several servings of salmon, try to select fillets that are even in thickness (a detail that I overlooked this time). This will ensure the fillets cook at the same rate.
peaches & cake
Honey-Mustard Salmon with Roasted Parmesan Asparagus
Recipe adapted from Women’s Health
Serves 2 (This recipe is adapted to make extra sauce for serving on the side or for drizzling over rice.)
- 1 ½ tablespoons unsalted butter
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon low-sodium soy sauce
- 1 bunch (about ¾ pound) asparagus, ends trimmed
- Olive oil, about 3 tablespoons-worth, divided
- salt and black pepper to taste
- ¼ cup freshly grated Parmesan cheese
- 2 salmon fillets of even thickness, about 6 ounces each (Wild Alaskan Salmon, available at Whole Foods, is best, but farmed salmon will work too.)
- Brown rice (optional)
- 1 lemon, cut into wedges (optional)
- Preheat the oven to 400˚ F.
- Prepare brown rice according to package instructions (optional).
- Combine the butter and brown sugar in a bowl and microwave for about 30 seconds, until the butter and sugar have melted together. Stir in the mustard, honey, and soy sauce.
- Toss asparagus with about 1 tablespoon of the oil, the Parmesan, and salt and pepper. Place the stalks on a baking sheet and roast until they’re al dente, about 12 minutes.
- Meanwhile, heat about 2 tablespoons oil in an ovenproof pan over high heat (preferably a pan that comes fitted with a lid, if available). Season salmon fillets with salt and pepper, then add to the pan flesh side down. Cook until browned on one side, 3-4 minutes. Gently flip the fillets (be careful not to tear the fillets), brush on half the honey mustard, cover with a fitted lid or foil, and place the pan in the oven. Bake until the salmon is firm and flaky (but before the white solids begins to form on the surface), about 5-7 minutes. Remove, brush the salmon with more honey mustard, reserving extra for sauce lovers or for drizzling over rice.
- Serve with the asparagus, brown rice, and lemon wedges.