The sweetness of raw honey against sharp wholegrain mustard makes one of the easiest, most reliable glazes there is. Serves 4.
Ingredients
- 4 salmon fillets, skin on
- 3 tbsp honey
- 2 tbsp wholegrain mustard
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- Juice of ½ lemon
- Salt and freshly ground black pepper
Method
- Heat the oven to 200°C (fan 180°C). Line a baking tray with parchment.
- Whisk together the honey, both mustards, olive oil and lemon juice.
- Pat the salmon dry, season, and place skin-side down on the tray.
- Brush a generous layer of glaze over each fillet, reserving a little.
- Roast for 10–12 minutes, until the salmon flakes easily and the glaze is caramelised.
- Brush with the reserved glaze and serve with greens or rice.