Honey Mustard Salmon with Ayrshire Potatoes

*This post is sponsored by Seasonal Spuds, a consumer initiative of Branston, which supplies Ayrshire New potatoes to Tesco*
This Honey and Mustard Salmon is so easy to make, but seriously impressive, and ready in under 30 minutes. A sweet and punchy glaze enhances the natural taste of the salmon and it's served with some fresh green beans and finished off with some wonderful roasted Ayrshire New Potatoes.

We love salmon as it's so easy to cook and tastes delicious. This honey mustard salmon is so simple and uses only a few ingredients, but really packs a punch with the flavours. Honey and mustard is a common flavour combo for chicken, but it goes really well with salmon too. 

Why should you try it?

Ingredients

Step by step

One: Put the olive oil, garlic, honey, mustard, lemon juice, salt, pepper and parsley in to a bowl and mix well.

Two: Put the half salmon side on a large piece of foil and pour over the sauce making sure it is all covered. Carefully fold up the foil and put in the oven at 200°C/400°F/Gas 6 for 30 minutes, or until the salmon is cooked through (use a food thermometer to make sure).

Three: Quarter the Ayrshire New Potatoes and put them in a pan of boiling water and simmer for 7 minutes. Drain and add to a pan with the oil, salt and pepper and mix well. Put in a preheated oven at 200°C/400°F/Gas 6 for 25 minutes, until the skins are crispy and the insides fluffy.

Four: Take salmon out of the oven and cut up in to portions.

Health benefits of salmon^*

Salmon is a really healthy fish, with many nutritional benefits. Here are just a few:

What potatoes go with salmon?

Salmon and potatoes are a perfect match, and we have used some wonderful Ayrshire potatoes - Scotland's first New potato crop of the year, which go great with Salmon, which is also popular in Scotland. They have launched in Tesco stores across Scotland and will be available locally until the end of July.

Why Ayrshire Potatoes?

Ayrshire Earlies were awarded Protected Geographical Indication (PGI) status in 2017 – an EU protected food name scheme that covers guaranteed authenticity and origin or regional and traditional foods.  

Ayrshire is one of the most productive agricultural regions of Scotland as it has a milder climate driven by the Gulf stream from the long coastline along the Firth of Clyde.

Because the area remains largely frost-free, growers can plant as early as February. This year saw plenty of sunshine and the west coast still got some much-needed rain during April and May while the potatoes were bulking up beneath the ground.

The crops are carefully checked throughout spring so they can be harvested as soon as they reach the right size. These are proper New potatoes - harvested while the leaves are still green above ground and the immature potatoes have a thin and fluffy skin. The first small load is often harvested by hand, as they are particularly delicate and are best eaten while they’re really fresh.

What to serve this with

Well, obviously the potatoes we've mentioned above, but as well as these seasonal spuds, some simple steamed vegetables like green beans and broccoli are perfect. Here are some other side dishes that will complement this honey mustard salmon:

How to store it

To keep the cooked salmon in the fridge, wrap it tightly in foil or plastic wrap, or in an airtight container, and refrigerate for up to 3 days. To freeze the cooked salmon, wrap individual fillets in parchment paper and then put in freezer bags. Squeeze out as much air as possible and store in the freezer for up to 6 months.

We also batch cook the roasted potatoes to add to salads, take out for picnics or just eat straight out of the fridge too.

FAQs

Extra tips

• You don't have to use a half side of salmon, you could wrap individual fillets in foil and roast them.
• You could use this same marinade for chicken or even halloumi too.
• Make sure you prepare extra potatoes, as they are great in salads the next day, taking out for picnics or even just snacking on straight from the fridge.
• You can swap the honey for maple syrup.
• We used wholegrain mustard, however you could use dijon instead.
• If you want crispy and charred edges on the salmon, then you could put it under the grill (broiler) for a couple of minutes to finish it off.
• Serve it with a little squeeze of lemon to really freshen it all up.
• A little sprinkle of red chilli flakes before serving really adds lots of flavour, or you could put some cayenne in to the honey and mustard sauce, or even some paprika for smokiness.

More salmon recipes

If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!
Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

DON’T FORGET TO RATE THE RECIPE ↓

Honey Mustard Salmon

This Honey Mustard Salmon is so easy to make, but with a sweet and punchy glaze, it's seriously impressive. And ready in under 30 minutes.

5 from 20 votes

Pin Recipe Print Recipe

Course: Main Course

Cuisine: British

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4 servinds

Calories: 420kcal

Ingredients

UK measures - US measures

Salmon

• 500 g Salmon side
• 2 tbsp olive oil
• 2 garlic cloves crushed
• 2 tbsp honey
• 1 tbsp wholegrain mustard
• 0.5 lemon (juice only)
• 1 pinch sea salt and black pepper
• 7 g fresh parsley finely chopped

Potatoes:

• 800 g Ayrshire New Potatoes
• 1 tbsp olive oil
• Sea salt and black pepper

To Serve:

• green beans (optional)
• salad (optional)

Instructions

• Put the olive oil, garlic, honey, mustard, lemon juice, salt, pepper and parsley in to a bowl and mix well.
• Put the half salmon side on a large piece of foil and pour over the sauce making sure it is all covered. Carefully fold up the foil and put in the oven at 200°C/400°F/Gas 6 for 30 minutes, or until the salmon is cooked through (use a food thermometer to make sure).
• Quarter the Ayrshire New Potatoes and put them in a pan of boiling water and simmer for 7 minutes. Drain and add to a pan with the oil, salt and pepper and mix well. Put in a preheated oven at 200°C/400°F/Gas 6 for 25 minutes, until the skins are crispy and the insides fluffy.
• Take salmon out of the oven and cut up in to portions.

Notes

• You don't have to use a half side of salmon, you could wrap individual fillets in foil and roast them.
• You could use this same marinade for chicken or even halloumi too.
• Make sure you prepare extra potatoes, as they are great in salads the next day, taking out for picnics or even just snacking on straight from the fridge.
• You can swap the honey for maple syrup.
• We used wholegrain mustard, however you could use dijon instead.
• If you want crispy and charred edges on the salmon, then you could put it under the grill (broiler) for a couple of minutes to finish it off.
• Serve it with a little squeeze of lemon to really freshen it all up.
• A little sprinkle of red chilli flakes before serving really adds lots of flavour, or you could put some cayenne in to the honey and mustard sauce, or even some paprika for smokiness.

Nutritional Information

Serving: 1portion | Calories: 420kcal | Carbohydrates: 42g | Protein: 29g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 121mg | Potassium: 1483mg | Fiber: 5g | Sugar: 11g | Vitamin A: 197IU | Vitamin C: 49mg | Calcium: 45mg | Iron: 3mg

Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!

DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

* You can read more in depth details about the health benefits of salmon here.