Hot Honey Salmon

Name: Salmon Madu Panas
Total time: 20 min
Yield: 3 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons honey; 1/4 cup stoneground mustard; 3 -4 cloves of garlic, minced; juice of 1 lemon; 1/2 teaspoon kosher salt; 1/2 teaspoon red pepper flakes (optional); 1/2 teaspoon paprika (optional, for color); 1 -2 pounds salmon (I usually buy it in one filet and then cut into 3-4 individual pieces); 4 cups salad greens; 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 lemon, cut into wedges; 1 baguette

This Hot Honey Salmon is giving off major fancy-to-eat-but-not-fancy-to-make vibes. Spicy-sweet salmon coated in fresh garlic, stone ground mustard, sweet honey, and flecks of red peppers flakes. It's a magical little number!

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy 👁️ 23 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

3 servings

2 tablespoons honey
1/4 cup stoneground mustard
3 -4 cloves of garlic, minced
juice of 1 lemon
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon paprika (optional, for color)
1 -2 pounds salmon (I usually buy it in one filet and then cut into 3-4 individual pieces)
4 cups salad greens
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 lemon, cut into wedges
1 baguette

Steps

Preheat the oven to 400 degrees. Mix the sauce ingredients in a small dish. Set a little sauce aside for to make a salad dressing later. See notes for this.
Line a baking sheet with foil (optional, but makes cleanup much easier). Place salmon skin side down. Brush or spoon the sauce over the salmon, getting it really well coated on top. Bake for 8-10 minutes depending on desired doneness and the thickness of your salmon filets, and broil for just a few minutes at the end to get it extra browned and pretty on top.
Top each piece with more red pepper flakes. Serve with little lemon wedges, plus a green salad and maybe (for surely) a hunk of hot, crusty, buttered bread. Dreamy.