Honey Mustard Salmon (2 ways)

On Sunday’s after church normally we eat whatever we cooked for dinner Saturday for lunch. Yesterday we ate Lunch at 4 because we were in Kirtland being tourists during lunch and then each had half of a leftover steak at 8:30 followed by popcorn and then ice cream cones. Yes we are healthy. Thank you. No leftovers of any of that for lunch. So we popped this in the oven when we got home and had it with some delicious minute rice. Yum.

This is “two way” salmon because you can either grill it or bake it depending on time or weather or preference or status of grill ownership or…okay there are no more “or’s”! We have grilled it and now we don’t have a grill so we baked it…both delicious.

You need:

1-2 pounds of filleted Salmon

First mix all of these ingredients in a bowl to make a Marinade:

2/3 cup honey
3 tablespoons spicy brown mustard
1 large clove garlic grated/or minced finely
1/2 tsp basil
1/4 tsp of sea salt
Pinch of black pepper

Put Salmon in a zip lock bag and add the marinade. Massage it into the salmon and refrigerate for about 1 1/2 hours.

Once your meat is marinated it is now time to cook it!

Grilling Instructions:
Meanwhile heat up your grill to medium high.

Place your salmon skin side down on the grill. If your salmon has no skin place it on some aluminum foil. Grill for 15-20 minutes depending on the thickness of the salmon. When it is finished it should flake easily with a fork.

Baking Instructions:

Pre-heat your oven to 450. Place salmon skin side down on a baking sheet and bake for 15-20 minutes also depending on thickness of the salmon. Once again it will be flaky when done.

Tips from Kj:

I like to put this in the broiler for about a minute after its done baking because the sauce gets caramelized and delicious!

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Salmon and Asparagus Packet

I LOVE tinfoil dinners. They are one of my top favorite parts of camping. Unfortunately my family does not always share my enthusiasm for them and we rarely have them. I think I might be able to convince them they are a good idea once they see this recipe.

I baked this in the oven but I am sure you could make it tinfoil style in the campfire if you wanted. And even better you could make smore's while you waited for it to be done....can you tell I like having dessert while dinner is cooking? I am going to have to get better at that when my kiddos are older! haha

This recipe is amazingly quick and easy. It practically makes itself. If you never have time to make dinner this is for you.

All you need is:

Salmon (I think we had a little less than 1 pound)
Asparagus (About 14 Spears)
1 Lemon
1 Tsp Rosemary
1 Tsp Lemon Pepper
1/2 Tsp Dill
2 Tablespoons Butter
Lay your asparagus on the bottom of the tinfoil. Slice your lemon and place on top of asparagus.

Place your Salmon on top and give it a nice butter back rub. (Really try to rub the butter in onto both sides of the fish) Then sprinkle on the 3 spices on each side of the fish.

Take pictures of your cutie sitting on the table making faces at you....lol 

Wrap the tinfoil closed and bake at 400 for about 25-30 minutes. Check it around 25 minutes to see if it is flaky if it is take it out! You don't want to overcook it. 

Oh my! I wanted to eat it right out of the foil all by myself. 

This was honestly some of the best salmon I have had. Ever. And with how easy it was I'd say that is a big deal! I loved it and I want to try it with other kinds of fish too. I don't think you can go wrong with lemon, lemon pepper and rosemary. They are just so yummy together! The dill was an experiment but we really liked it in the mix and I think I'll be using it more in recipes! 

Tips from Kj: 

Spice Quantities were a rough estimate because I was just sprinkling the spices on. So if you want to put more on...I say go for it! 

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