Honey Mustard Glazed Salmon



Cook Time

45 Minutes



  • 4 - 4 oz salmon filets
  • ½ cup Byler's Relish House Mild Pepper Mustard or Hot Pepper Mustard
  • ¼ cup honey
  • ¼ cup olive or avocado oil, or your favorite neutral flavored oil
  • 1 orange, juiced
  • 1 clove fresh garlic, minced
  • Salt and pepper, to taste
  • 2 large sweet potatoes scrubbed and sliced thin
  • 1 large zucchini, or veggies of choice
  • Optional garnish: parsley, lemon slices
  • Parchment paper and tin foil
  1. Preheat the oven to 400F.
  2. Peel and slice potatoes to 1/4 inch thick.
  3. Place potatoes in a small bowl and toss with olive oil, salt and pepper.
  4. Equally divide potatoes into 4 parchment paper packets. Fold up parchment. Then wrap with tin foil.
  5. Place on a small baking sheet. Bake for around 20 minutes, or until the potatoes are starting to cook and soften.
  6. Slice the veggies into small pieces. Toss in the remaining oil, salt, and pepper. Set veggies off to the side.
  7. In the food processor, pulse the garlic to mince. Add mustard. honey, and orange juice.
  8. Top the potatoes with four equal servings of veggies. Add one piece of salmon per packet.
  9. Using a spoon or brush, cover your salmon with the sauce. Top the packets with fresh or dried parsley.
  10. Fold up the parchment and foil packets.
  11. Bake for 20-25 minutes, or until the salmon is 140F internal temp and it flakes with a fork.
  12. Add extra sauce to a sauce pan and simmer on low heat until reduced and thickened.
  13. When the salmon is done and ready to be served, top with the extra sauce.
  14. Serve in the parchment packets on a plate for easy clean up.