“Golden honey, sharp Dijon, fresh asparagus — one pan, one oven, thirty minutes.”
This is one of the most reliable salmon recipes in existence. Everything goes into a single foil-lined pan — the salmon, the asparagus, the walnuts — and the oven does the rest. The honey-Dijon glaze caramelises beautifully over the roasting time, coating everything in a sweet and sharp lacquer. Use thinner asparagus spears with fresh fish and thicker spears with frozen.
- 1/4 cup Honey
- 2 tbsp Dijon-style mustard
- 1 tbsp Butter, melted
- 2 tsp Worcestershire sauce
- 4 Alaska Salmon steaks or fillets, 4-6 oz each
- 1 lb Fresh asparagus spears
- 1/3 cup Walnuts, roughly chopped
- to taste Salt and black pepper
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01
Preheat oven
Heat oven to 400°F. Line a 13x9x2-inch baking pan with aluminium foil.
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02
Make the glaze
Combine honey, mustard, melted butter, Worcestershire sauce, salt and pepper in a small bowl. Set aside.
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03
Prepare salmon
If using frozen salmon, rinse ice glaze under cold water and pat completely dry with paper towels.
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04
Arrange the pan
Place salmon portions in the centre of the foil-lined pan. Arrange asparagus spears around the salmon.
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05
Glaze and roast
Sprinkle walnuts over everything, then drizzle the reserved honey-Dijon sauce over the salmon and asparagus.
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06
Roast
For frozen salmon roast 26-30 minutes. For fresh or thawed salmon roast 20-22 minutes. Cook just until fish is opaque throughout.
For the best texture when cooking fresh or thawed salmon, select thinner asparagus spears. When cooking from frozen, use thicker spears — they will hold up better to the longer roasting time.
Per serving estimates. Values vary by exact quantities used.
Other ways to prepare Alaskan seafood using our wild-caught products.
