Name: Honey Mustard Salmon
Cook time: 40 min
Total time: 40 min
Yield: 10-15
Ingredients: 1 2–to-3-pound (910-gram–to-1.36-kilogram) side of salmon with skin on; 1/3 cup whole grain mustard; 1/4 cup Gefen Honey; 1/4 cup brown sugar; 1/4 cup orange juice; 4 cloves garlic, minced; 1/4 teaspoon smoked paprika; 1/4 teaspoon kosher salt; pinch black pepper; 1 orange, thinly sliced; 1 tablespoon chopped fresh parsley, checked; 1 cup Gefen Mayonnaise

Honey Mustard Salmon

I’m sure I’m not the only one who’s always looking for a new way to serve salmon on Shabbos. (I may even have mentioned it here before.) I tried this new combination, and it was so good! It’s tasty and presentable and has a nice, sophisticated tang to it.

Ingredients

Salmon

1 2–to-3-pound (910-gram–to-1.36-kilogram) side of salmon with skin on
1/3 cup whole grain mustard
1/4 cup Gefen Honey
1/4 cup brown sugar
1/4 cup orange juice
4 cloves garlic, minced
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
pinch black pepper
1 orange, thinly sliced
1 tablespoon chopped fresh parsley, checked
1 cup Gefen Mayonnaise

Directions

Add mustard, honey, brown sugar, orange juice, garlic, and spices to a small saucepan and bring to a boil. Remove from heat and set aside 1/4 cup of the sauce.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Pour the remaining sauce over the salmon, brushing well to cover the entire side. Garnish salmon with orange slices. Wrap salmon tightly in foil and bake for 15 minutes.
Uncover salmon and broil for an

additional five minutes.
Garnish with fresh parsley.
Add mayonnaise to the honey mustard sauce that was set aside and mix well to make a complementing dip.

Tips:
My favorite salmon hack is to always reserve some of the marinade or sauce that I use in the recipe and then add mayonnaise to it to make a dip.

Even if we’re a small crowd on Friday night, I usually make a large side of salmon. For Shabbos lunch appetizer, I flake the leftovers and plate it over a salad. The dip that I made to go with the salmon then doubles as a dressing.

The method of baking the salmon wrapped in foil allows the salmon to steam as it bakes and yields moist and flavorful results.

If you don’t have whole grain mustard, you can
replace it with yellow mustard, but the whole
grain adds texture and an extra burst of flavor.

Notes:
Check out more kosher salmon recipes from our collection.

Description:
Photography by Sonya Kaplan

Honey Mustard Salmon

Faigy Grossmann

Family Table by Mishpacha Magazine

Recipe Description:

Ingredients

Salmon

1 2–to-3-pound (910-gram–to-1.36-kilogram) side of salmon with skin on
1/3 cup whole grain mustard
1/4 cup Gefen Honey
1/4 cup brown sugar
1/4 cup orange juice
4 cloves garlic, minced
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
pinch black pepper
1 orange, thinly sliced
1 tablespoon chopped fresh parsley, checked
1 cup Gefen Mayonnaise

Directions

Step 1

Add mustard, honey, brown sugar, orange juice, garlic, and spices to a small saucepan and bring to a boil. Remove from heat and set aside 1/4 cup of the sauce.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Pour the remaining sauce over the salmon, brushing well to cover the entire side. Garnish salmon with orange slices. Wrap salmon tightly in foil and bake for 15 minutes.
Uncover salmon and broil for an

additional five minutes.
Garnish with fresh parsley.
Add mayonnaise to the honey mustard sauce that was set aside and mix well to make a complementing dip.

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