Recipes

Roasted Salmon with Stoneground Mustard Honey Glaze - Sheet Pan Style

Easy and delicious, this recipe will quickly become a part of your go to menus!
By Chef Laura Briscoe
Roasted Salmon with Mustard Honey Glaze Recipe

Whether you are planning a fancy brunch or looking for an easy weeknight dinner, this recipe is for you. A staple and classic of Chef Laura's for decades, this recipe never fails to please even the pickiest of palates.


Roasted Salmon with Stoneground Mustard Honey Glaze - Sheet Pan Style

By Chef Laura Briscoe
Prep time:10 minutes
Cook Time:12 minutes
Servings:Serves 4

Ingredients

  • 12 ea Baby Bell Peppers, multicolor
  • 8 oz Baby Heirloom Tomatoes, multicolor
  • 8 Asparagus stems, trimmed, in 2 inch lengths
  • 1 cup Sugar snap peas
  • Olive oil, extra virgin, as needed
  • Kosher salt
  • 24 oz fresh Salmon fillet, skin off
  • 1/4 cup Stoneground mustard (Chef likes Ingelhofer)
  • 1 1/2 - 2 Tablespoons Honey

Instructions

  • Place bell peppers on a parchment lined sheet tray and roast in a preheated 400 degree convection oven for 3 minutes.
  • Remove tray from oven and place salmon in the center of the tray and place vegetables, tossed with olive oil and seasoned with kosher salt, around the salmon.
  • Return to oven and roast an addition 9 minutes. Check salmon for doneness.
  • While salmon is roasting, prepare the glaze. In a small bowl combine the mustard and honey. Set aside.
  • Once salmon is finished cooking, place on the top rack of CounterCool. brush with the glaze. Serve from the sheet pan.
Notes
For a little additional crunch, garnish with Over the Top, the Original

Referenced products

The Original Savory Topper
Over the Top

The Original Savory Topper

CounterCool®
Chef's Solutions

CounterCool®

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