Ingredients
⅓cuphoney
¼cupbutter
¼cupwhole grain mustard
2tbspDijon mustardsmooth and mild
5garlic clovespeeled and minced
2tbspfresh lemon juice
½tspchili powderor cayenne powder, optional
2½lbsalmon
saltto season
black peppercracked, to taste
2tbspparsleyfresh chopped
lemon wedgesoptional
Preparation
Position a rack in the middle of the oven. Preheat oven to 375 degrees F.
Line a baking tray or sheet with a large piece of foil, big enough to fold over and seal to create a packet or 2 long pieces of foil overlapping each other lengthways to create your salmon packet, depending on the width of you fillet.
In a small saucepan, combine the honey, mustard, butter, garlic, and lemon. Whisk until the honey has melted through the butter and the mixture is well combined.
Place the salmon onto a lined baking tray or sheet. Pour the butter or honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon.
Sprinkle with a good amount of salt and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.
Bake until cooked through for about 10 to 12 minutes, depending on the thickness of your fish and your preference of doneness.
Open the foil and grill or broil under the grill or broiler for 3 to 4 minutes on medium heat to caramelize the top.
Garnish with parsley and serve immediately with lemon wedges.
